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BCO – The Perfect Gift with a Spicy Twist!

As the festive season jingles its way in – let’s talk about the ultimate game-changer in the gift department – Banhoek Chilli Oil (BCO)! This bottle of fiery goodness is not just a gift; it’s a flavour-packed journey waiting to unfold.

Now, the first decision: do you wrap that sleek BCO bottle in festive paper, making it a mystery to unravel, or let it shine unwrapped, showcasing its chilli-infused allure? Whether it’s a hidden surprise or proudly on display, the thrill remains intact. Let’s take a look at the top reasons you should give the gift of Banhoek Chilli Oil this festive season.

  1. Available around the world

What makes BCO a truly global gift is its availability around the world. Regardless of your loved ones’ whereabouts, this spicy companion knows no borders. The unique blend of chilli is an international delight for friends and family alike. We are easily available in the UK, SA,USA, Australia, Germany and the Netherlands.

  • Enhance your dishes with the perfect bite of flavour

BCO transcends the realm of a mere kitchen condiment; it’s a culinary accomplice ready to turn your festive cooking into a symphony of flavours. From traditional feasts to experimental creations, BCO is the secret ingredient that elevates every dish into a celebration of taste.

  • The perfect gift for everyone

Consider those tricky recipients – colleagues, teachers, or that family member who’s a bit hard to read. Banhoek Chilli Oil emerges as the answer, catering to diverse palates and delivering a fiery kick. Versatile and bold, it’s the perfect bite of flavour for those who savour the thrill of spicy delights.

  • The perfect table condiment

And let’s talk about the heart of the holiday season – the food. BCO isn’t here to steal the spotlight from your favourite dishes; it’s here to enhance them. Imagine your cherished festive classics with an added zing – a gift that doesn’t just sit on the shelf; it becomes an experience in every bite.

  • Add a spicy twist to all your festive favourites

For all the food enthusiasts, BCO is your kitchen’s secret weapon. It harmonises with a variety of dishes, from comforting stews to sizzling grills. Gift your go-to recipes the flavour boost they deserve, making BCO the unsung hero of your culinary adventures.

This festive season, share the joy of flavour with Banhoek Chilli Oil – because a well-seasoned celebration is a gift in itself. In a world where gifts often fade, BCO stands out, leaving a spicy imprint on every palate it touches. As the fiery oil transcends borders, it brings people together in a shared experience of taste and tradition. So, unwrap the excitement, savour the adventure, and let Banhoek Chilli Oil be the highlight of your festive season. After all, when it comes to gifts, the best ones leave a lasting flavour.

Shop now: https://banhoekchillioil.com/shop

Check out some of our recipes: https://banhoekchillioil.com/shop-rsa/recipes/

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Banhoek Chilli Oil Christmas gammon

Banhoek Chilli Oil Gammon

Treat your tastebuds and elevate your holiday celebration with our BanhoekChilli oil Christmas gammon. The perfect festive meal!

Ingredients:

2.5kg gammon

160 ml pineapple juice 

80 ml lemon juice 

160 ml orange juice 

100g sugar

3x whole Star anise

3x bay leaves

5X whole cloves 

100g honey 

15ml Banhoek Chilli Oil 

Method:

In a large pot, bring water to the boil. Add the gammon (in its bag) and simmer for 2 hours(turn the gammon over halfway through for the last hour).

Leave the gammon in the water until the water cools to a lukewarm temperature. 

Add all the liquids and spices to a saucepan and simmer for 10 minutes (be careful not to burn the glaze). Remove the gammon from the bag and score the fat on the gammon about 1cm deep. Place the gammon on a roasting rack in an oven-proof tray. Glaze the gammon then roast for 10 minutes at 160°C. Glaze again, rotate the tray and roast for another 10 minutes. Glaze for the final time and roast for 30 minutes. Carve into thin slices and enjoy!

If you love Banhoek Chilli Oil as much as we do, drizzle a dash over your meat for the perfect bite of flavour.

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Banhoek Chilli Oil brussel sprouts and bacon

Banhoek Chilli Oil brussel sprouts and bacon

Take your tastebuds on a culinary journey with the perfect combination of sweet, salty and nutty in this Banhoek Chilli oil, brussels sprouts and bacon recipe. With just a few simple ingredients, you can create a meal that is both flavourful and delicious!

Ingredients

300g brussels sprouts (rinse and cut in half)

100g streaky bacon (cut in pieces)

1/3 Cup Walnuts (roughly chopped)

2Tbsp Honey

2Tbsp Parsley (chopped)

1Tbsp Balsamic vinegar

10ml Banhoek Chilli oil

50g Salted butter

Few grinds of black pepper

Pinch of dried chilli

Salt to taste

Method

Put a medium size pot on the stove with salted water and bring to a boil. Blanch brussels sprouts for 2 minutes and transfer to a bowl of cold water to delay the cooking process.

In a smoking hot pan, toast the walnuts. Once toasted remove and set aside.

Wipe the pan, add bacon and fry until crispy. Transfer bacon to a separate dish and add sprouts to the same pan with the remaining bacon fat.

Cook the sprouts to a chard green finish, then add butter, Banhoek Chilli Oil, balsamic vinegar and honey. Cook on a high/heat flame for about 2 minutes, then add bacon, nuts, chopped parsley and dried chilli. Season to taste, serve and enjoy!

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Pip Ratcliffe’s Spicy Spaghetti with Black Olives and Capers

Pip Ratcliffe is a mom of two from the UK with a bunch of dogs, cats, and even some chickens! When she’s not busy taking care of her adorable brood, she’s whipping up delicious meals in her kitchen. One of her absolute favourites is the Spicy Spaghetti with Black Olives and Capers. It’s a real crowd-pleaser that’s super quick and easy to make. Whether you’re cooking for a big gathering or just craving a comforting weeknight dinner, this recipe has got you covered. With its tasty combo of savoury Kalamata olives, tangy capers, and a hint of fiery Banhoek Chilli Oil, it’s guaranteed to leave your taste buds dancing. So why not give it a try?

Ingredients:

1 tbsp olive oil

1 tbsp Banhoek Chilli Oil

1 large onion, thinly sliced 

400g cherry tomatoes, halved

55g pitted Kalamata olives, torn in half

20g baby capers

Salt

15g parsley, roughly chopped

500g dried pasta 

2 tbsp sun-dried tomato paste 

120g Greek-style yoghurt

Method 

  1. Put the Banhoek Chilli Oil into a large sauté pan, for which you have a lid, and place on medium-high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelised. Add tomatoes, olives, capers and ½ teaspoon of salt and continue to fry for 3–4 minutes, stirring frequently, until the tomatoes start to break down. Add 200ml of water and stir through. Once boiling, reduce the heat to medium-low, cover the pan and simmer for 10 minutes. Remove the lid of the sauce and continue to cook for 4–5 minutes, until the sauce is thick and rich. Stir in 10g of the parsley and set aside.
  2. Fill a large pot with plenty of salted water and place on a high heat. Once boiling, add the pasta and cook according to the packet instructions, until al dente. Drain well.
  3. Return the pasta to the pan along with the sun-dried tomato paste and 1/8 teaspoon of salt. Mix well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley.