A short while ago I was invited to test out a couple of Maille products and come up with an original recipe using at least one of them. I will admit to previously thinking that Maille was solely about mustard, which I don’t tend to use loads of in my recipes. I was very pleasantly surprised to find that I could get both aged Balsamic vinegar (which I used to dip my Hazelnut Ficelles in) and most excitingly, Hazelnut Oil. I’ve heard about Hazelnut Oil for a while now but wanted the opportunity to explore new tastes. I wanted to get away from just trying it in Baking (if you are a Nutella fan, then try it!) and find a savoury dish.
There’s no denying that Hazelnut Oil is quite a sweet taste (and quite subtle so you won’t find it overwhelming) so a sweet flavoured meat was my first port of call. I love using oils in risottos as they stop the flavour becoming too samey – you never know which bite will be an ‘oil bite!’
Disclosure: I was sent the Hazelnut Oil for the purposes of entering the Maille Culinary Challenge competition for Food Bloggers and Food reviewers. All views are my own and I had free reign which recipe I chose to make.