If you are looking for a natural cooking oil that is also great for salad dressing and dips, Alligga’s flaxeed oil is for you!
Alligga flaxeed oil is filtered with no additional chemicals, additives or preservatives and is packed with Omega 3’s. It’s high smoke point means you can fry without fear of easily burning, and the oil has a great nutty flavour. We’ve been using it for stir-fries, baking and for leaner meats that need a bit of help so they don’t stick.
Made with organic non-GMO Canadian flaxseeds and processed out on the Canadian Prairies, Alligga™ Flaxseed Cooking Oil is a high quality, 100% natural, gluten-free, 100% Canadian edible oil with great nutritional value.
Corporate Chef Alana Peckham has shared some of her favourite recipes with us for Alligga Oil. Chef Peckham is a fellow Dame d’Escoffier (read more about us here) and she’s cooked in some of the best restaurants in town! For even more recipes go to Alligga’s website here.
Roasted Pork Tenderloin with Charred Brussels Sprouts
- 4 pork tenderloins
- 1 1/2 lbs brussels sprouts
- 1/2 cup Alligga Flaxseed Cooking Oil
- 1/2 lemon
- 1/3 cup chicken stock
- 1/4 cup parmesan cheese grated
- salt to taste
Preheat the oven to 400°F
Trim the excess fat and silver skin from the pork tenderloins, then pat them dry with a paper towel
Season the pork tenderloin with salt, add a ¼ cup of the flaxseed oil to a frying pan and heat over medium high heat until the oil is hot enough to sear the pork, but not hot enough that the oil begins to smoke
Sear all sides of all 4 pork tenderloins until they are a nice golden brown, then place the pork tenderloins into the oven for 4 minutes
Remove the pork from the oven, flip them all over and continue to cook them in the oven for another 4 minutes
Remove the pork from the oven and transfer to a plate or cutting board and allow the tenderloins to rest for 10 minutes before slicing and serving
While the pork is in the oven, trim the bottoms of the brussels sprouts and remove the outer leaves, if the sprouts are larger, they may be cut in half
Place the brussels sprouts into a pan with the remaining ¼ cup of flaxseed oil and a pinch of salt, then put over high heat to allow the brussels sprouts to char on the exterior
While the brussels sprouts are charring, toss them in the pan to allow all sides to char evenly
Once the sprouts are evenly charred, reduce the heat to medium and add the chicken stock and lemon juice
Allow the chicken stock to cook the brussels sprouts through and reduce down to almost dry in the pan
Remove from the heat, add the parmesan cheese and serve with the pork tenderloin.
Flax and Sesame Crackers
- 1/4 cup Alligga Flaxseed Cooking Oil
- 1/4 cup Alligga ground flaxseeds
- 1 cup all purpose flour
- 1/4 cup sesame seeds black or white
- 1/2 cup parmesan cheese
- 1/2 tsp garlic powder
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 large egg
Preheat the oven to 350°F
Mix together the flaxseed oil, sesame oil, soy sauce and egg
In a large bowl, mix together the ground flaxseeds, flour, sesame seeds, parmesan cheese and garlic powder
Add the liquid ingredients to the dry ingredients and blend well to create a dough
Roll the dough out on a piece of parchment paper until 1/8 of an inch thick
Transfer the parchment paper with the rolled out cracker dough onto a cookie sheet
Score the crackers into desired shapes directly on the parchment paper which it was rolled out on and bake for 8 minutes, then rotate the pan and continue to bake for another 7 minutes until the crackers are slightly browned
Remove the crackers from the oven and cool slightly before breaking apart into crackers
Cool crackers completely and store in an air tight container
Maple Bacon Cupcakes with Butter Pecan Frosting
- 8-10 slices double smoked bacon uncooked
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup maple syrup
- 1 tsp vanilla
- 1 tsp maple extract
- 1/2 cup Alligga Flaxseed Cooking Oil
- 1/2 cup buttermilk
Preheat the oven to 350°F
Cut the bacon into small pieces and over medium high heat, render out the fat and crisp the bacon
Cool the bacon and the fat and keep aside for later use
In a large bowl, combine the flour, baking powder, baking soda and salt.
In another bowl, whisk together the eggs, maple syrup, vanilla, maple extract, flaxseed oil and buttermilk.
Combine the liquid ingredients with the dry ingredients and fold gently until well mixed.
Fold the bacon and fat into the muffin batter then portion into the paper cup lined muffin tins.
Place the muffins into the oven and bake for 10 minutes, rotate the cupcakes then continue to bake for another 10 minutes or until a skewer inserted into the center comes out clean.
Cool the cupcakes completely before frosting.
Butter Pecan Frosting
Place the pecans into a blender or food processor to chop until extremely fine in texture and consistency
Cream the butter until it is completely softened, then add the powdered sugar, cinnamon, salt, milk and vanilla
Cream the ingredients together until it is of frosting consistency
Fold in the finely chopped pecans, place into a piping bag with desired tip and pipe onto cooled cupcakes
Chef Alana Peckham
Alana Peckham was born and raised in Vancouver. She studied at the Dubrulle International Culinary Arts institute, earning her Culinary Certificate in 2002 and Pastry Certificate in 2003. She notes that her cooking style, while firmly grounded in the traditional French culinary techniques she learned at Dubrulle, is also influenced by her cultural heritage as a Chinese Canadian. After graduation Alana worked at a number of prestigious lower mainland restaurants including Feenie’s, Lumière, CRU, and Hart House. She is known for her longstanding commitment to using only the freshest and best ingredients, so she was naturally attracted to the idea of working with Alligga, which is an all-Canadian flaxseed distributor. As Alligga’s Corporate Chef, she creates mouthwatering cuisine using healthy and natural ingredients.
