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Wagyu Oil Recipes

Wagyu Oil Recipes

Crispy Wagyu Oil Potatoes

11 January 2016

Serves 4-5

These are the bee’s knees of roasted potatoes. The type of potato really makes the difference. Seek out Kestrel or King Edward potatoes for best result. They have a purple eye or try Desiree if you are in a pinch.  These spuds make a great side to anything, or simply enjoy as a snack. You may substitute any of Yorks Foods fats including lamb dripping, beef dripping and lard to have a range of flavours best suited to your meal.

You will need:

7 ea large King Edward or Kestrel potatoes, scrubbed but not peeled
3 Tbsp York Foods Wagyu Oil
1 ½ Tbsp cooking salt
Flaky salt and pepper


• Cut potatoes in quarters and place in a pot of cold water. Salt well and bring to a boil. Cook until fork tender.
• Drain well and place on a baking tray lined with baking paper skin side down.
• Lightly crush the potato a little and gently flatten using a fork or a potato masher and drizzle with wagyu oil. The crushing will give you the best crunchy bits. Season generously with flaky salt and fresh ground black pepper.
• Place in a 220ºC oven to bake for about 20-25 minutes. The potatoes should be golden and crisp.

Old Fashioned Popcorn with York Foods Wagyu Oil

11 January 2016

Makes 4 ½ cups

Instead of smothering your popcorn with butter, simply pop it the old fashioned way over the stovetop using York Foods Wagyu Oil. When fully popped, sprinkle the hot corn kernels with flaky sea salt. It tastes incredible and will become a family favourite.

¼ cup raw popcorn kernels (organic is best)
2 Tbsp York Foods Wagyu Oil
1 ½ tsp Murray River pink flaky salt

• Place a large saucepot over high heat and add the wagyu oil plus 3 kernels of corn. Place a lid on top.
• Once the 3 kernels have popped it will mean the pot is hot enough; add the remaining kernels and continuously shake the pop while keeping the lid on the pot. It is important to open it ever 30 seconds to let the moisture escape or your popcorn will be chewy and dense, not light and fluffy.
• Once the popping has slowed to one every 10-15 seconds, it is most likely finished.
• Immediately turn out into a large bowl and season with salt and your choice of toppings if desired.

Optional Toppings:
¼  tsp  cayenne pepper
½ tsp dried oregano, dill or basil
2 tsp crushed fried shallots (available from Asian grocers)
2 Tbsp grated parmesan cheese