Chilli Rice Bran Oil
Chilli Chocolate Cake
| 225g flour 85g cocoa 125ml Prenzel Chilli Rice Bran Oil 250ml milk 1½ tsp baking powder 350g sugar 2 eggs 2 tsp vanilla extract 1½ tsp baking soda 250ml boiling water |
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Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
Chocolate Ganache:
1½ cup chocolate
1 cup of cream
Heat chocolate in a heat proof bowl set over a pan of simmering water (make sure the water doesn't touch the bowl) until the chocolate has melted. Remove from the heat and gradually add the cream and mix well, as you mix it the chocolate should get darker and smoother. Cool and drizzle over the cake or whip into a thick icing.
Saucy Tomato Dip
1 shallot
2 garlic cloves
Fresh basil
500g ripe tomatoes
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
Salt and Pepper
Peel and halve the shallot and garlic. Place in a blender or food processor with a handful of basil leaves. Then process until finely chopped. Halve the tomatoes and add to the shallot mixture. Pulse until well blended and the tomatoes are finely chopped. With the motor running, slowly pour in the Prenzel Chilli Infused Rice Bran Oil and add salt and pepper to taste. Add fresh chillies if desired and decorate with additional basil leaves.
Sweet Pepper Salsa
1 red pepper
1 yellow pepper
1 tsp cumin seeds
2 Tbsp chopped coriander
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
1 Tbsp red wine vinegar
Salt and Pepper
Grill peppers until their skins have blistered and blackened. Place in a bowl and cover with a tea towel then leave to cool for 5 minutes. Meanwhile, place the cumin seeds in a small frying pan. Heat gently, stirring, until the seeds start to splutter and release their aroma. Crush lightly with a mortar and pestle or the back of a heavy kitchen knife. Pierce peppers and squeeze all the juice into a bowl. Peel and core them, then process in a good processor with the coriander until finely chopped. Stir in the Prenzel Chilli Infused Rice Bran Oil, vinegar and cumin with salt and pepper to taste.
Tasty Peach & Mulled Wine Chutney
1.5kg golden queen peaches
500g brown sugar
1½ onions chopped
1 dessertspoon Prenzel Garlic Infused Rice Bran Oil
1 dessertspoon Prenzel Chilli Infused Rice Bran Oil
1 Tbsp salt
500ml malt vinegar
150ml Prenzel Mulled Wine Mixer
Peel, stone and cut peaches. Combine with other ingredients. Boil 1½-2 hours until mixture is thick and pulpy. Bottle in small jars and seal when cool.
Avocado Dip
1 ripe avocado
1/2 cup sour cream
2 tsp lemon juice
3 Tbsp Prenzel Chilli Infused Rice Bran Oil
Salt
Pepper
Mash the avocado and mix in the sour cream, lemon juice and Prenzel Chilli Infused Rice Bran Oil. Season with salt and pepper to taste. This dip also makes a fantastic alternative to mayonaise in the classic BLT sandwich or on top of a serving of nachos instead of the traditional sour cream.
Chilli Peach Salsa
2 peaches, de-stoned and diced
3 medium tomatoes, diced
4 Tbsp Prenzel Chilli Infused Rice Bran Oil
2 Tbsp white wine vinegar
1 thumb size piece of ginger finely grated
1 medium red onion, finely diced
1 Tbsp chopped mint
Combine all ingredients thoroughly.
Chicken Fajitas
| Marinade: 2 tbsp Prenzel Chilli Infused Rice Bran Oil 2 tbsp lemon juice 1 clove garlic, minced 1½ tsp seasoned salt 1½ tsp oregano 1½ tsp cumin ¼ tsp chilli powder ½ tsp paprika ½ tsp crushed red pepper 1kg steak or chicken, cut in strips |
Ingredients: ½ cup coriander leaves, or 2 tsp coriander powder (optional) ½ cup chopped onions 1 cup red peppers ½ cup sliced onions 3-4 tbsp Prenzel Chilli Infused Rice Bran Oil 8 tortillas |
In skillet, quickly sauté vegetables in Prenzel Chilli Infused Rice Bran Oil until lightly browned. Remove from pan. Sauté meat 4 to 5 minutes. Return vegetables to pan and toss with meat. Spoon into tortillas.
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