Drizzles & Vinaigrettes Recipes

Pearl barley is one of those old ingredients that is underutilised. You can use it for almost anything from making risottos to desserts. The earthy taste of the barley in this salad is balanced out by the fruity tangy taste of the Telegraph Hill olive leaf and chia seed vinaigrette and the saltiness of the Telegraph Hill Olives and feta.

People from Nordic countries will tell you they invented salmon gravlax which this recipe is a version of. Scottish people will claim they invented or at the very least perfected it and claim that the best versions are made with Scottish salmon. I have ancestry from both regions so don’t particularly mind who wins that argument and I personally prefer ....

Brining the chicken will make it more forgiving when you cook it, a digital thermometer will mean you are less likely to overcook it “just to be sure” and resting it will allow the natural juices to work themselves back into the chicken.

Ingredients 1 cup flour 1 tsp cinnamon 1 ¾ cup rolled oats ½ cup white sugar ¼ cup brown sugar 2/3 cup Telegraph Hill Baking olive oil 2/3 cup Telegraph Hill Golden Balsamic Drizzle 1 tsp baking soda In a medium size bowl combine all the dry ingredients except the baking soda In a medium size sauce pan heat the Telegraph Hill baking oil and the Telegraph Hill Golden Balsamic Drizzle until warm Remove from the heat and add the baking soda and stir Add the Oil mix to the flour mixture and stir with a wooden spoon until combined...