à 9
km de Sarlat - D47 SAINTE-NATHALÈNE
24200 SARLAT
Tél. 05 53 59 22 08
Fax 05 53 31 08 33 contact@moulindelatour.com
ABOUT
OUR VIRGIN WALNUT, HAZELNUT AND ALMOND OILS
Their
qualities and use
Our
oils are extracted from fruits of superior quality. They
are used either pure or cut with non-scented oil, according
to taste, and are guaranteed as absolutely fresh. The oils are used to season green salads, raw vegetables,
tomatoes, grated carrots. They also give flavour to white
kidney beans, split peas, lentils, etc. Only one teaspoon
is needed to give flavour to your serving. The oils are kept in a cool, dry and dark location for several
years before opening (e.g. cellar) and, once open (close
well), two years in the refrigerator or cellar.
Recommendations
for use
Virgin
walnut or hazelnut oil is used to: Season
all green salads (lettuce, chicory, endive, dandelion, lamb’s lettuce,
watercress, etc.). As
an example, for a salad (to serve 4 people):
– 3 tablespoons of oil
– 1 tablespoon of red wine vinegar
– Several walnut halves or hazelnuts, salt, pepper. To
season all raw vegetables (tomatoes, cucumbers,
grated carrots, celery root, red beets, French
beans, asparagus, mixed salads, salads with
gizzards, etc.) For
seasoning, use the same proportions as for
green salads. It
gives delicate flavour to cooked dishes and
facilitates digestion (white kidney beans,
lentils, fava beans, split peas, etc.). Add
a teaspoon to your dish of warm vegetables. Hazelnut
oil is recommended to season raw vegetables
(particularly grated carrots, asparagus vinaigrette).
It can also be placed in the dough of a chocolate
cake, as the flavour is enhanced when cooked.
Virgin
Almond Oil:
It
marvellously enhances poached or fried fish dishes. Almond
oil is recommended for the seasoning of fish (at the end
of the cooking process). For example, for trout (pour a small quantity over the fish
right before serving and add some sliced almonds). Truffle grape seed oil is used to give flavour to omelettes
or to meat, fish and vegetables, after cooking, or for salads
or raw vegetables. Walnut vinegar can also
enhance green salads, raw vegetables. Combine with an ordinary
(non-scented) oil. There’s no
need to add walnut oil. Raspberry vinegar can also be used to season green salads,
raw vegetables, salads with gizzards and makes a perfect blend
with walnut oil. It is used to deglaze (sauces, breast of duck,
foies gras, etc.). Walnut mustard adds flavour to green salads, vinaigrettes (e.g.
asparagus), and mayonnaise and can accompany cold meats.
Some
recipe ideas
Season
grated carrots with hazelnut oil blended with ordinary
oil and red wine vinegar. Decorate with raisins or
(unsalted) peanuts.
Walnuts or hazelnut with
honey on vanilla ice cream: use the honey as a sauce
and dried fruits for decoration.
Walnut,
hazelnut or almond creams can be tasted as jams,
spreads, or to adorn a tart.
