A Greek Stifado

1 frying chicken, cut into pieces
A little Prenzel Garlic Infused Rice Bran Oil and flour for frying the chicken
4 cups chopped fresh tomatoes
¼ cup water
1 cup vegetable or chicken stock
5 fresh bay leaves
8 peppercorns
2 sticks cinnamon
12 whole cloves
2 cloves garlic, minced
2 sprigs fresh marjoram
A few small onions or shallots
1 cup Kalamata olives
2 Tbsp Prenzel Vincon Red Stock Concentrate
Cooked rice
150g crumbled feta cheese
½ cup parsley, chopped
1 cup chopped walnuts
Preheat oven to 180°C. Remove skin and fat from chicken. Dredge in flour and brown in a casserole dish. Add tomatoes, water and stock. Make bouquet garni with herbs, spices and garlic. Drop into casserole. Add onions to stew. Bake about 1 hour. Add olives and Prenzel Vincon Red Stock Concentrate. Serve over mound of rice, topped with feta, chopped parsley and walnuts. This dish is even better made the day before. Serves 4.

Apple Schnapps Roast Pork Fillet

4 pork fillets
2 large carrots
2 parsnips
2 kumara
4 potatoes
8 shallots
Prenzel Sour Apple Schnapps

Trim pork fillet, cover with Prenzel Sour Apple Schnapps and leave to marinate in the fridge.

Meanwhile, peel and slice the vegetables lengthways. Lightly oil and season with salt and pepper and roast for approximately 45 minutes. Seal the pork in a pan and then roast for 10-15 minutes. Allow to rest for a few minutes before slicing on an angle and then stacking on a serving plate with the vegetables.

Asian Noodle Stir Fry

2 pkts beef flavoured 2 minute noodles
4 cups boiling water
500g lean beef rump steak, thinly sliced
2 Tbsp Prenzel Asian Infused Rice Bran Oil
1 tsp minced garlic
1 tsp minced ginger
2 Tbsp of Oyster Sauce
2 Tbsp Prenzel Vincon Red Stock Concentrate
3 cups frozen Stir Fry Vegetable Mix
Toasted cashews or peanuts to garnish

Place the 2 minute noodles in a bowl and carefully pour over the boiling water.  Stand for 2 minutes then drain.  Sprinkle the sliced beef rump with the contents of the flavour sachets, tossing to coat.  Heat 1 tsp Prenzel Asian Infused Rice Bran Oil in a wok or frying pan and when hot add the minced garlic and minced ginger and cook for 1 minute before adding the beef.  Stir-fry beef until well browned.  Stir in the Oyster Sauce, Prenzel Red Vincon and water.  Transfer to a plate.  Heat the remaining Prenzel Asian Infused Rice Bran Oil in the wok or frying pan and when hot add the frozen stir-fry vegetable mix and toss over high heat for 3-5 minutes until hot.  Return the beef to the pan and add the noodles.  Toss quickly to mix.  Serve immediately garnished with toasted cashew or peanuts.


Beef Satay

400g beef, thinly sliced
3 tbsp curry powder
½ tsp chillies, ground garlic clove, minced
1 large onion minced
1 tbsp lemon juice
1 tbsp honey
Prenzel Chilli Infused Rice Bran Oil for basting
1 cup peanut butter
1 cup coconut cream
1 tbsp lemon juice
4 tbsp soy sauce
1 tbsp worcester sauce
2 tbsp tabasco sauce
¼ tsp salt
Slice the meat into thin strips, no more than 1/4" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chillies, garlic, onion, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade. Marinade overnight or for 2-3 hours. Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce. Brush meat with Prenzel Chilli Oil, and brown or grill the meat skewers.
Serve with the warmed peanut butter sauce for dipping.

SAUCE: Blend all ingredients together thoroughly to make a smooth sauce. Keeps well refrigerated, but warm before serving. Serves 8.

Beef Stir-Fry with Prenzel Vincon

4 x 150g beef steak
1/3 cup Prenzel Vincon Red Stock Concentrate
1 bay leaf
1 sprig of thyme
2/3 cup sparkling water
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
500g mixed vegetables suitable for stir-frying including carrots, red onion, capsicum, cabbage, mushrooms, cauliflower, broccoli, courgette etc - all cut and prepared ready to go
2 Tbsp soya sauce
1 Tbsp hoison sauce
½ tsp sesame oil
2 Tbsp cornflour
Rice or pasta to serve

In a zip lock bag mix together the Prenzel Red Vincon, sparkling water, bayleaf and thyme.  Add the steak, seal and freeze for 7 to 10 days.
Upon thawing the steak, remove the steak from the zip lock bag, patting dry and keep the marinating liquid.  Season both sides and sear the steak cooking to medium rare before leaving to rest.
In the same pan sauté the vegetables with the Prenzel Garlic Rice Bran Oil until half cooked then add the soya sauce, hoison sauce, sesame oil and half the marinade liquid.  Place a lid on the pan and cook stirring occasionally.  Mix the cornflour with a little of the marinade liquid to make a paste and add to the vegetables, stir until the sauce is thickened.
Cut the steaks on an angle and mix through the vegetables just before serving, so the meat heats through. Serve on cooked rice or pasta.

Beef Bourguignon

2kg lean boneless stewing beef
2 tbsp Prenzel Garlic Infused Rice Bran Oil
25g butter
1 tbsp tomato puree
Salt and pepper
2 cloves garlic, minced
1 bouquet garni
1kg small potatoes
2 tbsp chopped parsley
350ml Prenzel Vincon Red Stock Concentrate
350ml water
1 tbsp oil
1 small carrot, sliced
1 onion, coarsely chopped
2 shallots, coarsely chopped
1 clove garlic, chopped
1 tbsp chopped parsley
1 tsp dried thyme
1 bay leaf
5 peppercorns
1 clove
Slice the meat in large cubes and put them in a large bowl with the marinade ingredients. Marinate in the fridge until the next day. Drain the meat and blot it dry with absorbent paper. Brown it in the Prenzel Garlic Oil in a saucepan over high heat. Add the vegetables from the marinade and the butter and simmer the mixture for 15 minutes. Sprinkle over the flour and stir the mixture over high heat. The flour should brown lightly. Cover the meat with the marinade. Bring to the boil, add seasoning to taste. Add 125ml water, the tomato puree, garlic and bouquet garni, cover and simmer slowly for 2 hours (in a pressure cooker only 50 minutes). About 30 minutes before the end of cooking, peel the potatoes and drop them in boiling water and cook until tender. Serve the stew in a bowl and the potatoes in a separate serving dish sprinkled with the chopped parsley.

For a more elegant stew, towards the end of cooking, add pickling onions which have been blanched in boiling water for 2 minutes, drained, then lightly browned with a little diced bacon and butter for about 5 minutes.
Another good addition would be 275g small button mushrooms sautéed in butter for 5 minutes and sprinkled with 2 Tbsp Brandy before stirring them into the stew. Serves 4 to 8.

Butter Chicken

3 double chicken breasts
3 Tbsp tandoori paste
2 Tbsp Prenzel Butter Infused Rice Bran Oil
1 Tbsp white wine vinegar

Cut chicken into bite sized pieces and place in a casserole dish.  Mix tandoori paste with Butter Rice Bran Oil and vinegar and pour over chicken. Leave covered in the fridge 3-4 hours.

3 Tbsp Prenzel Butter Infused Rice Bran Oil
2 onions, chopped roughly
½ cup chopped parsley
½ cup chopped fresh coriander
500g sour cream

Heat Butter Rice Bran Oil and cook onions. Add to chicken with the parsley, coriander and half the sour cream. Bake at 200°C for about 20 minutes until the chicken is cooked. Stir in remaining sour cream. Mix well and sprinkle with extra herbs to garnish. Serve with basmati rice or naan bread coated in Prenzel Garlic Infused Rice Bran Oil.

Drinks match: Something light and refreshing such as Lemon Schnapps with Soda with a Twist or an apple cider with a shot of Prenzel Peach Schnapps.

Chicken and Cranberry Pasta Sauce

1 small onion
1 Tbsp Prenzel Lemon Infused Rice Bran Oil
1 cup cranberry sauce
1/4 dried cranberries
2 Tbsp red wine vinegar
2 Tbsp chopped parsley
1 cup chopped cooked chicken

Peel onion and chop finely. Heat Prenzel Lemon Oil in a saucepan and saute onion for 5 minutes until clear. Add cranberry sauce, dried cranberries, vinegar, parsley and chicken. Cook over a low heat for 5 minutes. Mix through cooked, hot pasta.

Chicken Breasts with Moroccan Rub

Chicken breast fillets
1 onion
¼ tsp chilli powder
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp ground cumin
¼ tsp turmeric
¼ cup Prenzel Garlic Infused Rice Bran Oil

Peel and finely chop onion. Mix onion, cinnamon, ginger, cumin, turmeric and chilli together, add Prenzel Garlic Oil and mix well. Press the mixture over chicken. Stand at room temperature for about 1 hour then cook in a covered BBQ until poultry is cooked. If a covered BBQ is unavailable, wrap chicken in foil and cook on the BBQ grill.

Chicken Drumsticks

Quantity chicken drumsticks
1/4 cup soya sauce
1 Tbsp tomato sauce
1 tsp sweet chilli sauce
2 Tbsp honey
1 Tbsp Prenzel Sangria Mixer or 2 Tbsp Prenzel Vincon Red Stock Concentrate
1 clove garlic, crushed

Combine all ingredients and marinate at least one hour. Bake, barbecue or grill chicken drumsticks until cooked.

Chicken Fajitas

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
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 Oil until lightly browned. Remove from pan. Sauté meat 4 to 5 minutes. Return vegetables to pan and toss with meat. Spoon into tortillas.

Chicken Steaks with Green Olive Salsa

1 clove garlic, crushed
1/2 tsp honey, warmed
1/4 cup Prenzel Lemon Infused Rice Bran Oil
1/4 cup fresh oregano, chopped
2 chicken breasts
1 cup green stuffed olives, finely sliced
1 green pepper, deseeded and finely diced
4 spring onions, finely chopped
1/2 red onion, finely diced
2 Tbsp Prenzel Lemon Infused Rice Bran Oil
2 Tbsp White Vinegar

In a small bowl whisk together the garlic, honey, Prenzel Lemon Oil and oregano. Season the chicken to taste and put into a shallow dish. Pour marinade over, turn to coat both sides then leave to marinate. For the salsa, combine olives, green pepper, spring onions and red onion. Pour in oil and vinegar and season to taste. Toss salsa with a spoon, coating it and transfer to a serving bowl. Barbecue or grill chicken until cooked. Top each chicken breast with the salsa and serve with a crispy salad and baked potatoes.

Chicken with Creamy Tarragon Sauce

2 Tbsp of Prenzel Butter Infused Rice Bran Oil
4 chicken breasts
2 Tbsp Prenzel Vincon White Stock Concentrate
2 Tbsp water
1 Tbsp brandy
250g baby mushrooms, sliced
1 cup thickened cream
1 Tbsp chopped fresh chives
1 Tbsp dried tarragon

Heat Butter Rice Bran Oil in pan, add chicken and cook until well browned and cooked through.  Add Vincon, water, brandy and mushrooms to pan and cook, stirring until mushrooms are soft.  Remove chicken from pan.  Stir cream and herbs into pan, bring to boil and simmer uncovered for about 7 minutes until sauce is slightly thickened. Serve sauce over chicken with crispy potatoes and a green salad.


Chicken with Pepper Herb Marinade

2 kg chicken, quartered
1 cup Prenzel Lemon Infused or Rosemary Infused Oil
2 tbsp Prenzel Vincon White Stock Concentrate with enough water to make to ½ cup
2 tsp cracked black peppercorns
¼ cup fresh lemon juice
3 cloves garlic, crushed
2 tsp chopped fresh rosemary
1/3 cup chopped fresh basil

Add chicken to marinade in bowl, mix well and cover, then refrigerate overnight. Drain the chicken and reserve the marinade. Cook the chicken in a covered BBQ until brown and tender. Heat the reserved marinade in a pan, bring to the boil then drizzle over the chicken to serve.

Chicken Wraps

6 large potatoes, skin on
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
Salt & Pepper
75g Proscuitto or streaky bacon, sliced
400g chicken tenderloin fillets
Fresh oregano or basil leaves

Dice the potatoes into large chunks and put them on an oven tray. Drizzle with 2 Tbsp of the Prenzel Tuscan Oil and season with salt and pepper. Toss with fingers to coat well. Cook in a preheated 200°C oven. Place a couple of oregano or basil leaves lengthwise along the chicken tenderloin, then wrap in proscuitto. Preheat a frying pan, add the remaining oil and sear the fillets on each side (around 2 minutes) until golden. Place them in the oven directly on top of the potatoes and cook until crisp and golden. Serve with a salad or fresh steamed vegetables.

Chilli Chicken Fritters

300g chicken breast, roughly chopped
Small handful coriander or flat leaf parsley leaves
1 spring onion, finely sliced
Grated zest of 1 lemon or lime
2 Tbsp sweet chilli sauce
2 tsp fish sauce
1 egg white
Flaky Salt
Freshly ground black pepper
1/4 cup coconut cream
Prenzel Chilli Infused Rice Bran Oil

Combine chicken, coriander, spring onion, lemon zest, sweet chilli sauce, fish sauce, egg white and flaky salt and pepper in a food processor and beldn to a coarse consistency. Add the coconut cream and mix until evenly combined. Heat a frypan and cook the fritters in batches in the Prenzel Chilli Rice Bran Oil until golden on both sides. Serve with mesclun or rocket leaves and Prenzel Citrus Vinaigrette with Rice Bran Oil or Prenzel Chilli Rice Bran Oil with fresh basil added to it.

Chilli Tex-Mex Style

2 tbsp Prenzel Chilli Infused Rice Bran Oil
2 large onions, peeled and chopped
3 cloves garlic, finely chopped
1 large green pepper, chopped
1kg lean beef mince
4 x 420g cans tomatoes, plus liquid from the cans
2 pots tomato paste
2 cups water
4 x 420g cans red kidney beans, drained
3-4 tsp chilli powder
1 ½ tsp salt
Salt and pepper to taste
Tabasco or other hot sauce
Sour cream
Grated cheddar

Heat the Prenzel Chilli Oil in a large pot. Add the onions, garlic, and green pepper and cook over medium heat, stirring frequently and taking care that the garlic does not brown. Crumble the mince into the pot and continue to cook, stirring frequently, until the meat is well browned. Add the tomatoes, the tomato paste, the beans, the water, the salt, and 2 tsp of the chilli powder. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered, for at least one hour (the longer the better), stirring occasionally to make sure the bottom is not burning. Season with additional chilli powder if desired, tabasco, and salt and pepper. Serve on a warm tortilla with grated cheese, sour cream and avocado, or as a dip with corn chips. Serves 10.

(You could add beef cubes to the mince to add variety.)

Easy Lasagne

500g minced beef
1 cup chopped “in season” veggies eg:
mushrooms, zuchini, asparagus, capsicum, carrots
1 x 500g jar tomato based pasta sauc
1/4 cup Prenzel Vincon Red Stock Concentrate
1 tin chopped tomatoes
1 packet lasagne sheets
grated cheese

3 eggs
1/4 cup milk
1 Tbsp cornflour
2 Tbsp Ma Prenzel's Dukkah
1/4 cup grated cheese

Mix mince, vegetables, pasta sauce, Prenzel Red Vincon and tomatoes together in a large bowl. Spread 1/3 of mixture in a shallow oven dish (approx 25cm x 15cm).  Place a layer of uncooked lasagna sheets on top of meat mixture, then a layer of grated cheese. Repeat twice, ending with a layer of meat mixture.  Bake in 180°C oven for 45 minutes.
Topping:  Beat eggs, and milk and cornflour (made into a paste with a little milk) and mix well. Evenly place grated cheese over the cooked lasagna and pour egg mixture over. Sprinkle Prenzel Dukkah over the top and grill until golden brown.
Serve with a mesculin salad, drizzled with Prenzel Original Vinaigrette.
Serves 6.

Easy Marinade for Red Meat

60ml Prenzel Vincon Red Stock Concentrate
150ml sparkling water
1 Tbsp oil
1 sliced shallot
1 clove of garlic, bruised
1 sprig parsley
2 sprigs of thyme
1 bay leaf
3 peppercorns
salt and pepper

Mix all ingredients together and marinate for at least 2 hours or overnight.
For Game Meat:  add crushed juniper berries and coriander seeds.
Note:  It is very important that you use sparkling water with the Prenzel Vincon when you marinate.  If you do not dilute the Vincon down it will not marinate your meat it will work in reverse and make it very tough.

Fajita Burritos

1¼kg sirloin or schnitzel, sliced thinly
1 onion, sliced thinly
1 green pepper, sliced
Prenzel Chilli Infused Rice Bran Oil
1 tsp chilli powder
½ tsp cumin
¼ tsp salt
2 tsp lemon juice
1 avocado, sliced
½ cup sour cream
One dozen flour tortillas

Stir fry thinly sliced beef in Prenzel Chilli Oil in a heavy pan or wok. Top with onion and green pepper. Add next 4 ingredients. Moisten with water as necessary. Cook gently until onion becomes transparent. Spoon fajita mixture on warm tortilla with sour cream and avocado. (Other condiments-lettuce, tomatoes, grated cheese, black olives, salsa.) Serves 8-10 people.

Fiery Chicken Chilli

1 tbsp Prenzel Chilli Infused Rice Bran Oil
2 tsp Prenzel Garlic Infused Rice Bran Oil
4 cup coarsely chopped onion
1½ cup coarsely chopped green peppers
4 cloves garlic, thinly sliced
¾-1 kg skinned, boned chicken breast, cut into small pieces
¼ cup chilli powder
1 tsp ground cumin
2 tsp ground coriander
½ tsp salt
½ tsp cayenne pepper
2 x 420g cans tomatoes, chopped
1 pot tomato paste
½ litre chicken stock
1 can beer
1 bay leaf
2 cans Mexican beans, drained

(This is definitely a recipe where you need to have everything chopped and
measured out before you start cooking - because once you start cooking, it
goes fast. You’ll burn or get your veggies too soggy if you don’t....)

Coat a large saucepan or wok with cooking spray, add Prenzel Infused Oil. Place on medium high heat until hot. Add onion, pepper, garlic; sauté 5 min or until tender, stirring frequently. Add chicken and cook 2 minutes or until browned, stirring constantly. Add chilli powder, ground cumin, coriander, salt and cayenne. Cook 1 minute, stirring constantly. Add chopped tomatoes, tomato paste, beer, stock, and bay leaf. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add beans; cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaf.

Greek Chicken Casserole

6 chicken thigh cutlets, skin removed
Prenzel Garlic Infused Rice Bran Oil
1 onion, cut into thin wedges
2 garlic cloves, crushed
45ml Prenzel Vincon White Stock Concentrate and 55 ml water
400g can diced tomatoes
1 Tbsp red wine vinegar
1 Tbsp capers, rinsed
50g prosciutto ham
1/2 cup chopped fresh flat-leaf parsley
60g reduced-fat feta cheese

Preheat oven to 180°C. Cut each of the chicken thigh cutlets in half with a sharp knife or kitchen scissors. Heat a large non-stick frying pan, coat the chicken with Prenzel Garlic Oil, and cook over medium heat until golden. Place in a casserole dish.
Coat the onion with Prenzel Garlic Oil and cook over a low heat until soft. Add the garlic and Prenzel Vincon/water mix and bring to the boil, then add the tomatoes, vinegar and capers and heat through. Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
In the non-stick frying pan, cook the prosciutto until golden and crisp. Remove casserole from the oven and stir parsley through. Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.
Serves 4.

Grilled Lemon & Oregano Chicken Salad

Serves 4 – 6
1/2 tsp grated lemon peel
2 tbsp fresh lemon juice
1 tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
1 tbsp chopped fresh oregano (optional)
2–4 cloves garlic, minced
1/2 tsp salt
4 boneless chicken breast halves
6 cups torn lettuce leaves
1 punnnet cherry tomatoes
1/3 cup mayonnaise
1/3 cup buttermilk
3/4 tsp grated lemon peel
1 tsp fresh lemon juice
1/2 tsp minced garlic
1/4 tsp salt
Combine lemon peel, lemon juice, Prenzel Tuscan Oil, oregano, garlic and salt in a resealable plastic bag. Add chicken and seal the bag, turn to coat and refrigerate for 2 hours.

Make the dressing by whisking together the mayonnaise, buttermilk, lemon juice and peel, garlic and salt in a bowl. Cover and refrigerate.

Meanwhile, heat the grill and grill the chicken – allowing 5 minutes per side, turning only once. Slice, after a few minutes resting.

To serve, arrange the lettuce, tomatoes and chicken on four plates and drizzle the dressing over the top.

Hearty Crock Pot Lamb Shanks

6 lamb shanks
¼ cup Prenzel Vincon Red Stock Concentrate
¾ cup water
2 Tbsp Prenzel Rosemary Infused Rice Bran Oil

Brown the lamb shanks in a tablespoon or two of Rosemary RBO and place in crock pot. Pour over Red Vincon mixed with the water. Cook on LOW setting for 7-8 hours.  Alternatively, cook on high for 4-5 hours, but meat isn’t always as tender.

Serve with mashed potatoes and finely sliced red onion, fried with 4-6 drops of red wine vinegar.

Layer lamb shank over mashed potato and drape over red onions to serve.
Serves 6.

Herb Crusted Breast of Chicken with Tipsy Cherry Sauce

4 chicken breasts
8 slices of bread
1 tsp each of ground rosemary
1 egg
Thyme, basil and marjoram
1 Tbsp butter, softened
2 Tbsp flour seasoned with salt and pepper
1 Tbsp brown sugar
2 Tbsp spiced vinegar
1 cup chicken stock
1 cup orange juice & zest from orange
1 jar Ma Prenzel's Tipsy Cherries
2 Tbsp arrowroot paste or cornflour (powder mixed with water)

Remove skin from chicken breasts. Roll in flour and dip in egg. In food processor, combine bread, herbs and butter. Coat top of breasts with herb mixture. Place in baking dish and bake for 15-20 minutes at 180°C. While chicken is baking, heat vinegar and brown sugar together and caramelise.
Add chicken stock, orange juice and liquid from Prenzel Tipsy Cherries. Thicken with arrowroot paste. Place sauce onto warmed serving plate. Arrange Prenzel Tipsy Cherries around the plate with zest. Serve chicken breasts onto sauce, garnish and serve. Serves 4.

Juniper and Herb-Cured Beef Salad

500g eye fillet beef, fat removed
100g sugar
50g sea salt
1 tsp juniper berries
1 large sprig fresh, rosemary
1 clove garlic, chopped
Zest of 1 lemon
Zest of 1 lime
3 Tbsp Prenzel Blenheim Bay Gin
3 handfuls baby rocket leaves
1 handful baby cos leaves
3 Tbsp avocado oil
Freshly ground pepper

To cure the beef, ensure as much gat and sinew as possible is removed from the meat. Place the sugar, salt and juniper berries in a food processor and pulse until the juniper berries are finely ground. Add the thyme, rosemary, garlic, lemon and lime zest and stir together well. Roll the raw beef in this mixture, rubbing in and covering every surface, and sprinkle over the Prenzel Blenheim Bay Gin. Place the beef in a small, shallow dish and refrigerate for 24 - 48 hours. The meat must be covered and should be turned frequently. The juices will run as the meat is steeped in the curing mixture. After one or two days, quickly wash all the curing mixture off under running, cold water and pat dry. Place the meat in a small, airtight container ad refrigerate for about seven days. (Its important to cover this tightly as the mea will absorb any other aromas in the fridge.) To serve, slice beef very thinly, place on a bed of rocket and cos leaves, drizzle over some avocado oil and season with a little freshly ground black pepper. No more salt waill be necessary because the meat will already be quite salty. Serves 6 as an entree.

Lamb Biryani

¼ cup Prenzel Butter Infused Rice Bran Oil
2 onions, chopped
2 cm piece ginger, peeled and finely chopped
2 cloves garlic, finely chopped
1 ½ tsp Prenzel Garlic Infused Rice Bran Oil
1 Tbsp coriander seed, crushed
1 tsp cardamom seeds, crushed
1 tsp peppercorn, ground
1 cinnamon stick
2 tsp cumin, ground
¼kg lamb, boneless, cut into bite-size pieces
250g dried apricots, cut in half
250g raisins
150g cashew nuts
150g slivered almonds
2 bay leaves
1 tsp salt
2 cups chicken stock
2 cups uncooked basmati rice,
3 tbsp butter, melted
150g pistachio nuts (or almonds or pecans)
½ tsp saffron threads, soaked in 2 tbsp boiling water for 10 minutes
Melt the butter in a large, heavy skillet. Add the Prenzel Garlic Oil. Lightly sauté the onions, ginger, and garlic for about 5 minutes — until the onions are translucent. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick, and sauté for about 2 minutes, stirring constantly. Add the lamb cubes to the spice mixture. Sauté for about 10 minutes, until seared and brown. Add apricots, raisins, cashews, half the almonds, bay leaves, and salt. Add the chicken stock, cover and simmer until lamb is tender, about 35 minutes. Remove from heat and discard bay leaves and cinnamon stick. In a large casserole dish, pour 1 tbsp melted butter. Put a third of the rice in the bottom. Sprinkle with a third of the saffron water. Cover with half the meat and fruit mixture. Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a layer of rice, sprinkled with remaining saffron water. Pour pan juices over the top. Sprinkle with pistachios, remaining almonds, and remaining melted butter.
Cover and bake for 20 to 30 minutes at 175°C.

Lamb Cutlets with Rosemary

Lamb cutlets
Prenzel Rosemary Infused Rice Bran Oil
Fresh rosemary

Brown the lamb cutlets in the Prenzel Rosemary Oil along with the pinenuts and fresh rosemary and a sprinkle of rock salt. This takes about 10 minutes. Cover dish with foil and bake in the oven for about 15-20 minutes at 180°C.

Lamb Kofta with Hummus

500g minced lamb
1 small onion, chopped
1 clove garlic, crushed
¼ cup chopped fresh coriander
1 tsp paprika
1 tsp ground cumin
1 tsp ground cinnamon
Pinch cayenne pepper
1 Tbsp Prenzel Lemon Infused Rice Bran Oil
2 tsp Prenzel Lemon Infused Rice Bran Oil
310g can chickpeas, rinsed
2/3 cup tahini paste
3 tsp sesame oil
2 cloves garlic, crushed
¾ cup lemon juice
1 Tbsp water
Combine kofta ingredients then divide into 8. Shape onto skewers and refrigerate 1 hour. BBQ until golden. Combine all hummus ingredients in a food processor and process until smooth.


500g lean beef mince
1 diced onion
1 Tbsp Prenzel Garlic Infused Rice Bran Oil
1 x 250g packet lasagne noodles
1 x 420g can garlic pasta sauce plus 1/2 tin water
1 beef stock cube
2 tsp chopped fresh herbs e.f. basil, parsley, oregano
1/8 cup of Prenzel Vincon Red Wine Concentrate made up to 1/4 cup with water
Salt and pepper to taste
2 Tbsp butter
1/3 cup flour
1/2 tsp chicken stock
1 1/2 cups milk
1/4 cup grated cheese

Brown the mince and onion in the Prenzel Garlic Oil and then pour off any excess. Add the pasta sauce and the extra water. Crumble the beef stock cube over the mince and add the fresh herbs, Prenzel Red Vincon and salt and pepper. Simmer for 15-20 minutes over a low heat with the lid on. Cook the lasagne as per the packet instuctions and then make a cheese sauce by melting the butter in a saucepan, add the flour and the chicken stock, then add the milk slowly with a whisk. Keep stirring until the mixture bubbles, remove from heat and add the cheese. Leave to rest for 5-10 minutes before assembling the lasagne. Use a large ovenproof dish and layer the mince, lasagne and cheese sauce twice. Finally top with a little grated cheese, freshly chopped parsley and a sprinkle of paprika. Bake in a moderate oven for 10 minutes until golden brown on top and warmed through.

Lemon & Rosemary Roast Chicken

Prenzel Lemon Infused Rice Bran Oil
Prenzel Rosemary Infused Rice Bran Oil
1 whole chicken
1 lemon
Sprig of rosemary

Rub the chicken with Prenzel Lemon and Rosemary Oil. Place 1 lemon (cut in half) and a sprig of rosemary inside the chicken. Roast as normal. Remove lemon and rosemary from inside, carve and serve.

Lemon Marinated Lamb Chops

6 lamb loin chops
2 Tbsp lemon juice
1 onion, peeled
½ cup Prenzel Tuscan Infused Rice Bran or Olive Oil
1 clove garlic, crushed
1 bay leaf

Place chops in a single layer. Combined all other ingredients & pour over lamb. Marinate several hours or overnight. BBQ until tender, basting often with marinade.

Lime, Ginger & Honey Glaze Chicken

Served on a bed of coriander rice this wonderfully tasty dish makes a perfect light meal.

2 Tbsp plain flour
1 tsp paprika
salt & pepper
8 chicken drum sticks
1 or 2 red onion – cut into wedges
2-3 Tbsp Prenzel Lime Infused Rice Bran Oil
2 tsp grated fresh ginger
1 or 2 cloves garlic - crushed
1 large Tbsp honey
125ml chicken stock
2 or 3 lime wedges
Cooked Rice
Fresh coriander
More Prenzel Lime Infused Rice Bran Oil to drizzle

Preheat oven to 200°C. Cook rice while preparing chicken. Mix the flour and paprika together, and season with salt & pepper.Dust the chicken legs in the flour mixture and place in a roasting tin with the onions. Drizzle with the Prenzel Lime Rice Bran Oil and roast for about 20 minutes, turning the chicken once during this time. Mix together the ginger, honey and chicken stock. Pour over the chicken and add a couple of lime wedges. Roast for another 15 minutes or until the chicken is golden and glazed. Mix the rice, chopped coriander and a good drizzle of Prenzel Lime Rice Bran Oil together. Serves 4.

Marinade for Lamb

1/3 cup of Prenzel Rosemary Infused Rice Bran Oil
Juice and rind of 1 lemon
2 tsp salt
Freshly ground black pepper
2 cloves of garlic, crushed

Marinated Lamb Cutlets

2 x 1kg best end necks of lamb

225ml Prenzel Vincon White Stock Concentrate
2 tbsp tomato puree
200ml Prenzel Rosemary Infused Rice Bran Oil
225ml water
1 tsp salt
Freshly ground pepper
1 large garlic clove crushed
700g pickling onions skinned
2 tbsp soft brown sugar
1 tbsp Prenzel Vincon Red Stock Concentrate
2 tbsp Prenzel Garlic Infused Rice Bran Oil

Trim away any excess fat, and remove the flesh between each cutlet bone. Place the meat in a glass or china dish.
Mix the Prenzel Vincon White Stock Concentrate, water, Prenzel Rosemary Oil, seasoning and crushed garlic together and pour over the meat. Cover and marinate for 12 hours turning once. While meat is marinating, heat the Prenzel Garlic Oil in a large frying pan, add the onions with the sugar and stir well. Cook over moderate heat for about 15 minutes until well browned, shaking the pan occasionally. Add tomato puree and bring to the boil. Lower the heat and cook gently, uncovered for 5-10 minutes until the onions are glazed. Add the Prenzel Vincon Red Stock Concentrate. Remove from the heat, cool and chill. Lift the meat out of the marinade and place on a rack standing over a roasting tin.
Cook in the oven at 180°C for about 1½ hours or until the meat is tender basting occasionally. While still warm, divide the meat into cutlets and spoon over the marinade. Baste and turn from time to time until cold, about 1 hour. Cover and leave in a cool place until serving time.

TO SERVE: Arrange the cutlets on a serving plate and garnish with the onions. Serve chilled. Serves 6.

Marinated Pork

2kg pork (ribs, chops or other)
2 tsp salt
Garlic cloves, crushed
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
Sweet chilli sauce
2 tsp fresh or dried oregano

Sprinkle meat with salt. Add garlic and oregano and Prenzel Tuscan Oil to chilli sauce.
Pour over meat and marinate in refrigerator 6-8 hours or overnight.
Cook slowly on top of stove or in 150°C oven until meat is done, about 1 hour.
Thick slices of potatoes may be marinated with the meat. Serves 8.

Mini Lamb Roast

1 trim lamb topside or boneless round roast, about 500g
2 tbsp chopped herbs (eg. parsley, oregano, rosemary)
Salt and freshly ground black pepper
1 tsp Prenzel Rosemary Infused Rice Bran Oil
1 tsp honey
1 tsp White Vinegar
A pinch of mustard

Season the lamb with herbs, salt and pepper. Roll it into a neat shape and fix it with a metal skewer or tie it with string. Mix the honey, vinegar and mustard together and rub the mixture into the meat. Let the lamb stand for 30 minutes, turning in the mixture several times. In a small heavy saucepan, frying pan or flameproof casserole, heat the Prenzel Rosemary Oil and brown the meat on all sides. Put a lid on the pan and cook over a moderate heat for 15 minutes. Remove the roast from the heat, cover with aluminium foil and put into a warm place for about 10 minutes. This standing time allows the juices to settle, making slicing the meat easier. Carve the lamb into thick slices and serve with mint sauce.

Pasta with Sausage

250g pasta (any kind)
2 tsp Prenzel Garlic Infused Rice Bran Oil
1 onion 2-3 cloves garlic
250g mushrooms
1 cup tomato sauce
1 tsp black pepper
250g sausage
200g parmesan

Cook pasta as per instructions. Heat Prenzel Garlic Oil in medium saucepan. Chop onion, cut garlic into slivers, slice mushrooms. Mix with tomato sauce, pepper and sausage meat and cook in a large skillet over medium heat. Add pasta to sauce in skillet, top with cheese and serve. Serves 4.

Pollo al limone - Lemon Roasted Chicken

1 chicken, spilt open at the breast
Prenzel Lemon Infused Rice Bran Oil
3 juicy lemons
5 cloves of garlic

Lay the chicken out, skin side up, in a roasting pan. Squeeze the lemons over the chicken, sprinkle with salt and rub over the Prenzel Lemon Oil. Poke the garlic in under the wings, under the breast and anywhere else you can. Allow to marinate for at least 1 hour. Pour 2 cups of water around the bird (not over it) and roast at 180°C for 1 1/4 hours. Remove the chicken from the roasting dish and keep it warm while you make a gravy with the remnants in the pan.

Pork and Apple Stack

8 thin pork steaks
2 red peppers, quartered
1 eggplant, sliced lengthwise
2 small zucchini, slice lengthwise
2 apples, cored and sliced
3 Tbsp Prenzel Lemon Infused Rice Bran Oil
2 Tbsp Prenzel Sour Apple Schnapps
Cracked black pepper
80g rocket leaves
1 1/2 Tbsp Dijon mustard
1/2 cup sour cream

Place the pork, vegetables, apple, Prenzel Lemon Oil, Prenzel Sour Apple Schnapps, salt and pepper in a bowl and toss to coat. Cook the pork on a bbq or a pre-heated grill for 3-4 minutes before addiing other vegetables and the apples, Cook until golden. To serve. place the pork, vegetables apples and rocket in a stack on plates and serve with the combined mustard and cream.

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