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BCO Roast Lamb and Potatoes

This Easter, treat your family and friends to a delicious roast leg of lamb and potatoes, with an extra kick of heat! With just a few simple ingredients and some time in the oven, you can create a delicious and festive meal that will have everyone coming back for more. So go ahead and add this delicious recipe to your Easter menu to make it a holiday to remember!

Ingredients:

  • 2kg leg of lamb (on the bone)
  • 30g smoked paprika
  • 15g  ground coriander 
  • 8g ground cinnamon
  • 10ml Banhoek Chilli Oil
  • 20ml rapeseed or olive oil
  • 1kg baby potatoes
  • 2 onions (Medium-sized)

Method:

  • Take your lamb out the fridge 1 hour in advance to get it to room temperature. 
  • Preheat the oven to 180°C. 
  • In a small bowl mix together all the dry spices and Banhoek Chilli Oil and set aside.
  • Remove the outer skin of your leg of lamb (your butcher can do this for you).
  • Once removed, take a sharp knife and poke small holes (about 1cm deep) in the lamb for the spice rub to get deeper into the meat.
  • Rub the canola or olive oil onto the lamb and then rub on the spice mix. 
  • Set your lamb aside and leave to marinade for about an hour. In this time you can prep any vegetables that will accompany the lamb.
  • Rinse your potatoes and par boil in salted water for 8 minutes and set aside.
  • Cut the onions into quarters and set aside.
  • After an hour, once your lamb has marinated, place the lamb onto an oven rack with an oven tray underneath (to catch all the drippings), and roast for 30 minutes.
  • Take your lamb out the oven, remove the oven rack and place the lamb into the oven tray with the drippings.
  • Add the potatoes and onions around the lamb and spoon the drippings over the vegetables.
  • Place the oven tray back into the oven and roast for 1 hour 15 mins.
  • After 1 hour 15 mins, remove the lamb and vegetables out of the oven and let it rest for 10 minutes before carving.
  • Carve, serve and enjoy, for an extra BCO kick, drizzle over the drippings! 🌶️
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Beef and Guinness Stew

This traditional Irish dish is the perfect way to celebrate St. Patrick’s Day. Made with hearty beef, potatoes, carrots, and of course, Guinness beer, this stew is rich and comforting. The slow cooking process allows all the flavours to meld together, creating a delicious and satisfying meal which will sham-rock your taste buds!

Ingredients:

  • 1,2kg beef sirloin (cubed)
  • 1 large onion (chopped in chunks)
  • 45ml Banhoek Chilli Oil
  • 3 Tbsp butter
  • 5 cloves of garlic (chopped in chunks)
  • 60ml flour
  • 237ml water
  • 1Lt beef or vegetable stock
  • 500ml Guinness stout
  • 227g tomato paste
  • 3 celery stalks (chopped in chunks)
  • 3 carrots (chopped in chunks)
  • 700g baby potatoes (cut in half)
  • 2 Tbsp salt
  • 2 Tbsp ground black pepper
  • 2 Tbsp smoked paprika

Method:

  • In a large enough pot, heat the oil and brown the beef cubes in batches. It is important to not crowd the pot as the beef will then steam and not sear.
  • Once the beef cubes are browned, add them all back to the pot with the butter and onion. Cook until caramelised.
  • Then add the flour and stir until all the flour is mixed into the mixture. Stir in the water, stock, beer and tomato paste.
  • Reduce the heat, and let the pot simmer for 2 hours, stirring every 30 minutes.
  • After 2 hours, add all the spices and vegetables to the pot, stir and then leave the pot to simmer for another hour or until the vegetables are cooked through.
  • Serve with either rice, pasta or freshly baked ciabatta and drizzle some extra Banhoek Chilli Oil over the top to sham-rock your tastebuds! 🍀🌶️
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Easy One-Pan Meatballs and Sauce

This classic but delicious one-pan meatball and sauce recipe is sure to become a firm family favourite! With tender meatballs simmered in a flavourful tomato sauce, this dish is both satisfying and comforting with a slight BCO kick!

Ingredients for Meatballs:

  • 500g beef mince 
  • 2 eggs
  • 120g breadcrumbs
  • 10g parsley
  • 2 cloves of garlic crushed
  • Salt and black pepper to season

Ingredients for Sauce:

  • 2 cans of tomato puree
  • 1 can of whole peeled tomato (hand crushed) 
  • 500ml beef or vegetable stock
  • 50g tomato paste
  • 2 cloves of garlic crushed
  • 1 onion chopped
  • 6 dried cloves
  • 10g basil
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 2 Tbsp sugar
  • 40ml Banhoek Chilli Oil
  • 20ml Olive oil
  • 1 packet pasta of choice

Method:

  • In a large bowl add the mince, eggs, breadcrumbs, salt, parsley, garlic, black pepper and mix till thoroughly combined. Then portion into small golf ball sized balls and set aside.
  • In a large pan on low heat add the olive oil and Banhoek Chilli Oil add the onions and sauté until translucent.
  • Add the meatballs and brown but don’t burn the onions.
  • Once the meatballs have browned, add the garlic, tomato purée and half of the whole peeled tomato can.
  • Mix the stock, tomato paste and sugar with the other half of the whole peeled tomato and add to the pan.
  • Lastly, add the cloves, black pepper, and a pasta of your choice.
  • Stir everything together, ensuring both the pasta and meatballs are covered with the sauce.
  • Simmer for 25 minutes, stirring constantly to ensure nothing sticks to the pan and catches.
  • After about 25 minutes, once the pasta is cooked, take the pan off of the heat, add the basil and stir it through.

Serve up and garnish with a sprinkle of parmesan cheese. For an extra kick of flavour, drizzle over some Banhoek Chilli Oil! 🍝🌶️

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The secret garden: How fynbos infuses Banhoek Chilli Oil with South African heritage

At first glance fynbos is a low-lying, scrubland vegetation that carpets the landscape in olive green and grey tones. It’s easy to miss the beauty of fynbos and you must look closely to appreciate its amazing diversity and, especially in flowering season, its riot of colours.

Stretching from the Cape Peninsula to the Eastern Cape, this area of 90 000km2 is known as the Cape Floral Kingdom – the smallest of the six plant kingdoms but the most rare, diverse and dense. There are nearly 9 000 different plant species, with 69% endemic to the area, meaning you won’t find them anywhere else on the planet.

Despite its size, it’s home to 3% of the world’s plant species and an impressive 20% of the African continent’s, making the area more botanically diverse than the Amazon rainforest. It’s one of the world’s 34 biodiversity hot spots and is a UNESCO World Heritage Site.

Fynbos grows in impressive environments that are not particularly nourishing, from sandy soils to limestone cliffs and the slopes of rugged mountains. Apart from their ability to survive in these thin soils, fynbos is also dependent on periodic fire for regeneration.

As far as uses for fynbos, they’re as varied as the species. Medicine, cosmetics, food, wine and gin, these are just some ways the unique floral notes and taste flavours of fynbos are infused into products. But the most famous use is rooibos tea, loved and appreciated around the world.

The earthy fynbos influence is also felt in the Banhoek Valley, in the heart of the Cape Floral Kingdom, where the chillies for Banhoek Chilli Oil are grown, and in the Overberg, home to golden canola fields and our canola (rapeseed) oil.

These unique-tasting ingredients pay homage to the country’s natural heritage and infuse Banhoek Chilli Oil with a depth of flavour that’s captures the spirit of South Africa and is unmatched in the world.