Infusing with flavour

A dash of oil or vinegar transforms a meal and, with all the products on offer, it's just a matter of selecting the right ones that are dish enhancing and cost effective. Sheila Eggleston reports on the latest trends.

As every chef knows, a little oil or vinegar added to a recipe can radically change the end result. All oils for example have their own flavour profile, inherited from the environment the fruit is harvested from, which adds zest to a dish.

On the other hand, vinegars range from aged balsamic from Modena for drizzling to ones for jazzing up dressings, sauces and marinades.

Mediterranean oils are still the most popular, as are oils infused with the herbs that typify that region. AAK Foodservice says that when it comes to looking at favourite types of food, then Spanish, Italian, French and Greek cuisines go a long way to installing the "yum factor" into menus and oils play a role in them.

"Olive oil is a must for any menu and should be there for customers to drizzle over salads and to dip," says marketing manager Rachel Neale. "As well as providing great flavour to food, olive oil is also nutritious and contains a high level of monounsaturated fats, most notably oleic acid."

AAK's infused olive oils in its Prep Premium range are useful ingredients in this style of cooking. Garlic, basil, chilli and lemon variants are created using an infusion process that combines premium quality olive oil with fresh ingredients. "They provide that authentic, fresh flavour with the ingredients already infused. They smell and taste great, and are well balanced. They also store well and provide excellent value for money," says Neale.

New to its range is a convenient lightweight 500ml pack that features a non drip drizzle cap, which is 100% recyclable. The Cheese Cellar exclusively distributes the Dell'ami range and has added infused oils to its listings. "We've selected chilli, garlic, basil and porcini mushroom," says category manager Graham Stoodley. "Chefs like to see the key ingredient when using oils with flavour and we've chosen whole or sliced ingredients combined with a quality extra virgin olive oil."

Local sourcing however is still key for many restaurants and the number of British oils coming on to the market is growing, particularly home produced rapeseed oil.

"We've been really pleased to include a British product in the Dell'ami range – Farrington's mellow yellow cold pressed rapeseed oil," says Stoodley. "We feel this provides chefs with a delicious, healthy and truly British oil for their dishes. The flavour is rich and nutty but at the same time not overpowering."

He adds that the product has been well received by chefs. One of them is Duncan McEwan, development chef for Tragus' Café Rouge restaurants. "Using Farrington's mellow yellow cold pressed rapeseed oil worked particularly well for me when developing a new dressing for the April relaunch of the Café Rouge menu. As well as the flavour profile complementing other ingredients in the dressing, its health benefits were an essential part of it being included on our menu. Although French, Café Rouge is keen to support British produce and rapeseed oil is something that reflects our efforts to bring quality, freshness and healthy options to our customers."

In September Norfolk based producer, Larchwood Foods, launched two rapeseed oils for caterers – Mr Hugh's Professional and Mr Hugh's Professional Gourmet.

The former has a subtle flavour, while the gourmet version is a premium oil developed with an increased oleic content which offers a high smoke point that makes it ideal for roasting and frying. Its delicate flavour, amber colour and texture make it ideal for mayonnaise, dressings and dipping.

Larchwood's owner Hugh Mason says he wanted to create products to meet the demands of chefs wanting to offer tasty, healthier dishes, which were cost effective, versatile and long lasting. "Our range does exactly that. Both oils are rich in omega 3, 6 and 9, and vitamin E, and have a long shelf life that makes them very cost effective. The products can be used as cold ingredients, release agents and even as replacements for butter. With high smoke points, the oils are also perfect for high temperature applications."

Vinegars have been around for thousands of years, and malt, wine, cider, sherry and the now ubiquitous balsamic vinegar to name a few are chefs' stock favourites. "Balsamic vinegar continues to be a popular addition to sweet and savoury dishes. Interesting flavours can be brought to recipes through using different wine vinegars," explains Cheese Cellar's Stoodley.

"We've seen an increasing demand for something unusual whether to add colour, flavour or aroma to a dish. Vinegars such as those using red wine are often used for marinating meat to develop intensity of flavour.

A merlot or moscatel wine vinegar can add a dramatic touch to complete presentations and bring dishes together with a splash of colour and a final hint of flavour. It is vital the vinegar is of a high quality so that it is finished with style."

Another company stepping up productivity is Suffolk based Aspall. It recently invested £750K in a new range of top end vinegars and a new bottling line to stimulate market growth and increase vinegar's profile and usage.
 

The range comprises Aspall Cyder vinegar, organic and standard red and white wine vinegar; organic balsamic and apple balsamic vinegar; malt vinegar; and two single varietal wine vinegars – Aspall cabernet sauvignon and sauvignon blanc. Further variants including fruit flavoured balsamic are already in the pipeline.

Gourmet Classic, specialist supplier of culinary cooking wine and alcohol, is another company that has expanded its range to include balsamic vinegar. Premium authentic and aged PGI (protected geographical indication) variant carries full accreditation from the consortium of producers of traditional balsamic vinegar from Modena and is available in two litre bottles. It can be used for finishing off dishes and for dipping.

For chefs looking for higher volume usage, another balsamic vinegar in fi ve litre bottles can create vinaigrettes, reductions, marinades and sauces. Balsamic glaze containing 90% balsamic vinegar in half litre bottles is also available. Containing a special ingredient developed by El Bulli's famous chef Ferran Adría, the glaze is full flavoured with a rich, glossy finish and thick enough to hold its shape on the plate without forming a skin.

John Retallick of Gourmet Classic says the vinegars will "appeal to any chef who wants to incorporate the wonderful flavours of traditional balsamic vinegar at an affordable price". "I'm especially pleased with the balsamic glaze. Making a good quality reduction in a professional kitchen is a time consuming and expensive process. We've done all the hard work for the chef by producing a versatile stable product that is 100% reliable and ready to use."