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Exploring the health benefits of Banhoek Chilli Oil

Are you ready to ignite your taste buds and supercharge your well-being? Look no further than Banhoek Chilli Oil, locally grown, sun-dried, and hand-crushed chilli-infused canola oil that promises to take your culinary experience to new heights. Not only does this fiery delight add a kick to your favourite dishes, but it also packs a powerful punch of essential nutrients that can significantly benefit your health. Let’s dive into the nutritional wonders of Banhoek Chilli Oil!

The Fiery Goodness of Chillies

Chillies are more than just a spice; they are a powerhouse of essential vitamins and minerals. Banhoek Chilli Oil derives its fiery essence from carefully selected locally grown chilli peppers. These chillies are not only responsible for the tantalising heat but also contribute to a range of health benefits. Chillies are known for their high content of capsaicin, which gives them their spicy heat. Capsaicin has been shown to have anti-inflammatory properties, aid in digestion, and even help boost metabolism.

Abundance of Vitamins A, B, C, and E

Banhoek Chilli Oil is an excellent source of vitamins, all of which are essential for maintaining a healthy body. Vitamin A promotes good vision, supports the immune system, and maintains healthy skin. The B vitamins play a vital role in energy metabolism, nerve function, and cognitive health. Vitamin C is well-known for its immune-boosting properties and as an antioxidant that helps combat oxidative stress. Vitamin E is essential for healthy skin, hair, and immune function.

Nutrient-Rich Canola (rapeseed) Oil

The base of Banhoek Chilli Oil is made from non-GMO canola oil, which is renowned for its nutritional profile. This golden oil is cholesterol-free, low in saturated fats, and abundant in omega-3 and omega-6 fatty acids. Canola oil contributes additional vitamins, particularly E and K. Vitamin E serves as a potent antioxidant that protects cells from damage caused by free radicals. Vitamin K is essential for blood clotting and maintaining bone health.

Halaal, Kosher, and Vegan Certified

Apart from our oil’s nutritional excellence, it is also proudly certified as halaal, kosher and vegan. This means that individuals following specific dietary requirements or preferences can savour the delightful flavour and health benefits without any concerns. The certification ensures that the production process adheres to the respective guidelines, providing consumers with a trustworthy and inclusive product.

The best part about Banhoek Chilli Oil is its versatility in the kitchen. Whether you’re cooking up a storm or simply drizzling it over your favourite dishes, this chilli-infused oil can elevate any meal.

So, if you’re looking to spice up your well-being and tantalise your taste buds simultaneously, Banhoek Chilli Oil is your ideal companion. It certainly is a delightful way to introduce a burst of flavour and nutrition into your life.

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Unveiling 5 of the best things to do in Banhoek

Looking for things to do in and around Cape Town? Tucked away in the heart of the Western Cape, the Banhoek Conservancy offers a delightful array of experiences that will tantalise your taste buds, elevate your senses, and fill your days with adventure. From exquisite dining to world-class wine, artisanal chocolate tasting, thrilling hikes, and awesome mountain biking trails, this hidden gem has it all. Let’s embark on a gastronomic journey and discover the top five experiences that make Banhoek Conservancy an absolute paradise for food and adventure enthusiasts:

1. Culinary delights at the BCO Tatse Kitchen:

Discover Banhoek Chilli Oil Taste Kitchen, where the perfect bite of flavour comes to life. The BCO Taste Kitchen offers a menu perfectly designed to showcase the amazing versatility of your kitchen essential – Banhoek Chilli Oil. Start your day with breakfast classics infused with a little added pizzazz or indulge in delectable lunches and dinners featuring seafood tapas, wholesome salads, and crowd-pleasing pizza and pasta dishes. You can even embark on a tutored Banhoek Chilli Oil tasting to fully appreciate the unique flavours and history of this culinary gem. With both indoor and outdoor dining areas, direct access to the famed mountain bike trails of Banhoek Conservancy, and a family-friendly setting complete with a children’s play area, the BCO Taste Kitchen promises a relaxed and welcoming environment for all-day foodie fun.

2. Banhoek Wine Tasting Adventures:

The Banhoek Conservancy is a haven for wine enthusiasts, with a selection of prestigious vineyards and wineries to explore. Sip and savour the finest vintages as you take in the breathtaking vineyard landscapes. Experience the art of winemaking firsthand with cellar tours at Oldenburg and indulge in their Rondekop, Oldenburg Vineyards and <CL ° Tastings. Continue your journey to the elegant Delaire Graff and sample exclusive vintages that will leave a lasting impression on your palate.

3. Banhoek Conservancy Mountain Biking Trails:

Avid mountain biking enthusiasts seeking an unforgettable adventure in the heart of nature need look no further than the Banhoek Conservancy mountain biking trails. Whether you’re a seasoned rider looking for a challenge or a beginner eager to explore the outdoors on two wheels, the Banhoek Conservancy has something for everyone. As you pedal through the trails, you’ll be treated to panoramic views of rolling hills, sprawling vineyards, and majestic mountains that stretch as far as the eye can see.

4. Thrilling Hiking Trails in the Banhoek Conservancy:

When you’ve had your fill of culinary delights and adrenaline pumping cycles, it’s time to lace up your hiking boots and explore the breathtaking hiking trails of Banhoek Conservancy. The Perdekop Trail, as well as other nearby trails, take you through fynbos-covered slopes, past trickling streams, and offer stunning vistas of the surrounding valley. Whether you’re an avid hiker or just seeking a leisurely stroll, there’s a trail for everyone to enjoy.

5. Soaring Hot Air Balloon Rides:

For the ultimate adventure and a unique perspective of the picturesque landscapes, take to the skies in a hot air balloon. Drift peacefully above the vineyards and mountains, and witness the beauty of Banhoek Conservancy from a whole new angle. The experience of floating gently with the wind as the sun rises or sets is truly unforgettable.

The Banhoek Conservancy and surrounding areas are a paradise of culinary wonders and thrilling adventures. So, pack your bags, bring your appetite, and get ready for an extraordinary journey that will leave you with cherished memories.

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Spicy Lamb Flatbreads Recipe

SERVES 8

This spicy lamb flatbreads meal is a winner of a dish – very fortuitous if you have some leftover roasted lamb.  It is so winsome, in fact, that it is worth roasting a lamb shoulder for the purpose of making these flatbreads!  See my recipe below! We usually serve these flatbreads for drinks parties where they are invariably met with resounding favour.  You could, of course, make them as a main course… figure on each person having a flatbread of their own! A little chopped tomato salad on the side would be perfect!

INGREDIENTS

6 oval flatbreads/3 lavash/6 large pita breads

1 ¼ c crème fraische

1 cup aubergine cardamom jam or tomato sauce or your favourite sundried tomato paste

800g roasted lamb shoulder, torn

8 T olive oil

3 – 4 tsp Banhoek chili oil to taste

½ c chermoula paste (see recipe below)

½ c tahini 

¼ c toasted pine nuts

1 bunch Italian parsley

Salt and Black Pepper

INSTRUCTIONS

When you are ready to assemble the flatbreads, preheat the oven to 200°C

Lay the flatbreads on baking paper lined baking trays (you might need to do these 2 at a time, depending on your oven.)  But no sweat, they are so fantastic people will be happy to fall upon them and share as they come out in waves. Also, you can impress the watching guests with your assembly prowess!

Spread the flatbreads with a good dessertspoonful of crème fraische. Spread or dollop the tomato sauce over the crème fraische. Layer the torn lamb on top of these two layers. Drizzle the olive oil over the torn lamb.  Pop the flatbreads in the hot oven for 5 – 7 minutes.

When you remove the flatbreads from the oven, drizzle with the chermoula (you may want to add a few glugs of olive oil to the paste to thin it down for this purpose).  Zig zig a good spoonful of tahini over the flatbread. Sprinkle with the chili oil to taste and top with the roughly chopped parsley and toasted pine nuts. Cut into easy-to-eat pieces, arrange on a board and watch them all disappear!

ROASTED LAMB SHOULDER
INGREDIENTS

3 long sprigs of rosemary

A small bunch of thyme

2 onions, peeled and quartered

3 large carrots, peeled and cut into large chunks

8 cloves of garlic, sliced in halves 

2 splashes of olive oil for coating

Salt and white pepper for seasoning

1 – 2 tsp of your favourite meat rub (I like a Moroccan Rub)

1 cup white wine

1 cup strong chicken stock

Pre-heat the oven to 180°C.

INSTRUCTIONS

In a heavy oven casserole or deep roasting dish, arrange the onions, herbs and half of the garlic.

Coat the lamb with a splash or two of olive oil.  Squeeze the remaining garlic into every natural crevice of the meat or make your own small holes with a sharp knife so that you have garlic studding the meat.  Now season the meat well with salt and white pepper and if using, rub a flavour rub of your choosing over the meat. After all this intimacy, place the lamb on top of the onions and herbs and pour the wine and stock around the meat.  Cover with a heavy lid or tightly wrap the dish in a double layer of foil. (If the meat is touching the foil, place a small piece of baking paper between meat and foil to prevent any sticking)

Place the dish in an 180°C oven and bake for 1 hour.  After an hour, turn the heat down to 160°C for another 2 ½ hours.  Check the roasting dish after 2 hours to see how it’s doing. You might need a little liquid top-up.  Depending on how tender, you can decide whether you want to leave it in the oven for another 1 – 1 ½ hours.

After all these hours in the oven, your lamb will have reduced in size but it will be very tender.  Remove the meat carefully from the pot (you might need two hands beneath the meat to hold it together) and place it on a wooden board.  Cover the joint with foil and allow it to rest for 20 – 30 mins. You can prepare the lamb to this point up to one or two days the day before.  You will only be using about ½ of the joint for your flatbreads, so you will have meat enough for another lunch or dinner with all the vegetables and gravy that you used for cooking.  

The meat will be so tender, that the bones are very easily removed.  Tear the lamb that you need for the flatbreads, about 8 good portions. (You can use your hands or 2 forks). Set aside in preparation for assembly.

Chermoula

30g coriander

30g flat-leaf parsley

2 tbsp lemon juice

1 tsp paprika

1 tsp Banhoek chili oil

¼ tsp cinnamon

1/4tsp salt

¼ cup extra virgin olive oil

Put all the ingredients except the olive oil in the bowl of a food processor and pulse to chop and combine.  With the motor running, slowly drizzle in the olive oil to form a rich thick paste.

THE RECIPE WAS CREATED BY KAREN DUDLEY

Karen Dudley (born 1968) is a South African cheffood writer and restaurateur best known for her restaurant, The Kitchen in WoodstockCape Town, which was visited by former First Lady Michelle Obama in June 2011.

Karen has appeared on CNN and TEDx and has been interviewed by New York Times and The Guardian. She has been a guest judge on the reality cooking show My Kitchen Rules South Africa and is often interviewed on national TV.

If you would like to try this lamb flatbread recipe, you can have some Banhoek Chilli Oil delivered to you. so you can try this at home!

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Spicy Gypsy Salad Recipe

It is the dressing that makes this vegetable salad captivating. The vegetables themselves are as colourful as gypsies and the salad is busy, so you’ll need little more to accompany most any main dish. This tasty gypsy salad also makes for a wonderful starter dish!

INGREDIENTS:

5 beautiful tomatoes, diced

1 cucumber, partially peeled, seeded and diced

1 red onion, peeled and finely diced

2 carrots peeled and diced

2 yellow peppers, diced

30g very roughly chopped Italian Parsley

Dressing

2 tsp crushed garlic

1 tsp sea salt

½ c Greek yoghurt

3 T extra virgin olive oil

1 T Banhoek Chili Oil + 2 tsp Chilli Oil for garnishing

Juice of 1 lemon

¼ chilli, seeded and finely shredded

2 tsp ground cumin

Freshly ground white pepper

INSTRUCTIONS:

Put the tomatoes, cucumber, red onion, carrots and yellow pepper into a large bowl and toss gently.

Whisk the yoghurt in a separate bowl with the salt and the garlic and the remaining dressing ingredients.

Arrange the vegetables in a shallow salad bowl and pour over the yoghurt dressing. Drizzle over 1 T Banhoek Chilli Oil over the yoghurt dressing. The vegetables will become dressed as the salad is served.  

THE RECIPE WAS CREATED BY KAREN DUDLEY

Karen Dudley (born 1968) is a South African cheffood writer and restaurateur best known for her restaurant, The Kitchen in WoodstockCape Town, which was visited by former First Lady Michelle Obama in June 2011.

Karen has appeared on CNN and TEDx and has been interviewed by New York Times and The Guardian. She has been a guest judge on the reality cooking show My Kitchen Rules South Africa and is often interviewed on national TV.

If you loved this Gypsy Salad recipe, You’ll need some more chill oil!

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The Kitchen’s “Turkish Breakfast”

This Turkish Breakfast is one of our most popular breakfasts at The Kitchen.  Of course, not everyone has falafel and hummus on hand or grilled aubergine, I know!  Having all the ingredients to hand does make for a properly indulgent experience. (You’ll need to come and visit us!) But you could do well to do the poached eggs atop the creamy yoghurt with generous amounts of za’tar butter…. The real show-off here is the chilli oil.  It plays just perfectly with the yoghurt.

RECIPE:
INGREDIENTS FOR 2:

4 Falafel patties

3 T Hummus

4 T Gypsy Salad or a similar tomato salad (without the yoghurt dressing, dressed with olive oil and squeeze of lemon juice instead)

2 slices of Danish Feta (optional)

4 slices Grilled Aubergine

6 T Labneh or 6 T very thick Greek Yoghurt at room temperature

4 Poached Eggs

4 T butter, 2 tsp Za’tar melted together to make Za’tar flavoured butter

2 tsp Banhoek Chilli Oil to taste

Maldon Salt and freshly ground black pepper

INSTRUCTIONS:

Make a “puddle” of labneh (or very thick creamy yoghurt) on two plates in readiness for the poached eggs (a yoghurt “nest” for the freshly poached egg)

Divide the hummus between two plates and top with the falafel.

Lay 2 T of the tomato salad alongside the hummus and falafel on each plate.

Add 2 slices of grilled aubergine beside the salad on each plate. Lay the Danish Feta beside the grilled aubergine (if using).

Lay two poached eggs on each plate atop the waiting puddle of labneh or Greek yoghurt.

Pour the melted Za’tar butter over the eggs. 

Drizzle with the Chili Oil.

Season with the Maldon salt and black pepper.

Serve with crisp, thinly sliced toast of your choosing.

THE RECIPE WAS CREATED BY KAREN DUDLEY

Karen Dudley (born 1968) is a South African cheffood writer and restaurateur best known for her restaurant, The Kitchen in WoodstockCape Town, which was visited by former First Lady Michelle Obama in June 2011.

Karen has appeared on CNN and TEDx and has been interviewed by New York Times and The Guardian. She has been a guest judge on the reality cooking show My Kitchen Rules South Africa and is often interviewed on national TV.

If you loved this Turkish Breakfast recipe, better get yourself some Banhoek Chilli Oil!

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Sweet Potato Pancakes Recipe

SWEET POTATO PANCAKES INGREDIENTS:

700g Sweet Potato (Orange ones are great for this recipe but others work well too), peeled and grated

4 jumbo eggs, lightly beaten

1 tsp ground cumin

1 tsp fennel seeds

½ cup coriander leaves, roughly chopped

2 cloves of garlic, crushed

½ tsp salt

½ cup flour

3 T sunflower oil (you might need a little more if you want more crispiness)

To Serve

1 cup hummus or topping of your choosing 

1 head gem lettuce leaves or a handful of baby spinach leaves, dressed with olive oil and lemon juice or your favourite vinaigrette

A handful of coriander leaves

2 T Toasted Almonds

1 tsp Sumac

2 T pomegranate jewels (optional)

3 tsp Banhoek Chilli Oil

Flaked Sea Salt and Black Pepper

INSTRUCTIONS:

In a large bowl, combine eggs, grated sweet potato, cumin, coriander, crushed garlic, salt and flour. 

Heat 3 teaspoons of oil in a non-stick frying pan over medium heat.  Add a ¼ cup of the mixture to the pan for each pancake and cook for 3 – 4 minutes each side or until cooked through.  The pancakes should be caramel coloured and a little crispy on the edges. If you like, you can make larger individual-sized pancakes for each person to use as a base for their topping, or multiple smaller ones.

Top the pancakes with a generous dollop of your favourite hummus, drizzle with the Chili Oil and a pinch of sumac and top with coriander leaves, gem lettuce or baby spinach and a scattering of almonds and pomegranate seeds (if using).

Lunch is served!

(this recipe has been adapted from one by Donna Haye)

THE RECIPE WAS CREATED BY KAREN DUDLEY

Karen Dudley (born 1968) is a South African cheffood writer and restaurateur best known for her restaurant, The Kitchen in WoodstockCape Town, which was visited by former First Lady Michelle Obama in June 2011.

Karen has appeared on CNN and TEDx and has been interviewed by New York Times and The Guardian. She has been a guest judge on the reality cooking show My Kitchen Rules South Africa and is often interviewed on national TV.

If you loved this Sweet Potato Pancake recipe, purchase your bottle of Banhoek Chilli Oil right away.

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Prawn Laksa Recipe

Traditionally Laksa dishes originated in Malaysia and Southern Thailand and consist of a coconut broth, flavoured with chilli, lemongrass and turmeric served with rice noodles, vegetables and seafood or chicken. At Opium we make our own Laksa paste which forms the base of the dish and then finish the broth with fresh ingredients.

Laksa Paste

  • 20g Large dried chilli (rehydrated &amp; deseeded)
  • 20g Large red chillies
  • 20g Peeled garlic
  • 5g Peeled ginger
  •  30g Lemongrass chopped (remove tip and tough outer leaves)
  • 10g Galangal (optional)
  • 20g Fresh Turmeric or 10g powdered turmeric
  • 10 Shallots peeled
  • 30g Cashew nuts
  • 5g Shrimp paste (optional)
  • 100ml Banhoek chilli oil

Rehydrate the dry chilli in warm water for a couple of hours and then remove the pith and seeds. Put all the ingredients into a food processor and blend until a smooth paste is formed. This will be the base for the Laksa noodle soup.

Ingredients (serves 4)

  • 100g Laksa paste (above)
  • 24 16/20 Prawns (shell &amp; vein removed)
  •  300g Flat rice noodles or egg noodles
  •  400ml Tin coconut milk
  •  400ml Chicken stock (veg stock for vegetarian Laksa)
  •  20ml Light soy sauce
  •  1tsp Sugar
  •  Banhoek Chilli oil
  •  Pak Choi
  •  Spring onion
  •  Beansprouts
  •  Coriander
  •  Fried shallots
  •  Sriracha sauce
  • Lime wedges

If using dried noodles rehydrate them in cold water for 30 minutes before cooking them. In a wok or sauce pot put the Laksa paste and cook on a medium heat until the aromatic flavours start to release. Next add the coconut milk and chicken stock, turn up the heat and bring to the boil. Cook for 3 minutes until the paste is properly dissolved and then season with soy sauce and sugar to get the desired taste balance.

Chop up the Pak Choi and the spring onions into 2cm long pieces, wash them both and drain. Using a pasta basket cook the noodles in the Laksa broth and place equal amounts into 4 noodle bowls. Next throw the prawns into the broth and let them cook (they will turn bright pink, do not over cook them!), whilst these are cooking put the Pak Choi, spring onion and beansprouts into the bowls on top of the noodles. When the prawns are cooked place them into the bowls and then spoon over the broth into each bowl. Garnish with Banhoek chilli oil, more fresh beansprouts and coriander and serve with fried shallots, Sriracha sauce and lime wedges.