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Banhoek Chilli Oil Chocolate Mousse

BCO Chocolate Mousse

Heat up your dessert game! Experience the fusion of chilli and chocolate in every spoonful! Our Chilli Chocolate Mousse recipe, crowned with Banhoek Chilli Oil, is a match made in dessert heaven!

Dark Chocolate Mousse:

Ingredients:

  • 125g 70% dark chocolate
  • 10g butter 3 eggs
  • 75ml cream
  • 35g icing sugar
  • Pinch of salt
  • 30ml Banhoek Chilli Oil
  • 2ml chilli flakes

White Chocolate Mousse:

Ingredients:

  • 125g White chocolate
  • 125g Cream
  • 3 Egg whites (Be careful not to get any of the egg yolks in the egg whites, once a yolk breaks in the whites you have to start separating again)
  • Pinch of salt

Method for each mousse:

  1. Separate the eggs (Very important to not let the yolks and the egg whites mix).
  2. Whip the cream and icing sugar till a stiff peak is made and set aside.
  3. Beat the egg whites and the salt until stiff peak stage.
  4. Melt the chocolate and the butter in the microwave for 30 seconds and stir then for another 30 seconds and stir to make sure there are no lumps.
  5. Pour the chocolate mixture into a metal bowl (make sure the chocolate has cooled but still liquid) and stir in the egg yolks one at a time.
  6. Mix the whipped cream into the chocolate mixture till fully incorporated.
  7. Gently fold in the whipped egg whites in two batches to make sure the mousse is airy and light.
  8. Add the Banhoek Chilli Oil and the chilli flakes and gently fold into the mixture.

Plate the two mousse together and garnish with your choice of toppings. We have used crushed pistachio, strawberry slices, gooseberries and sugar comb biscuits. Enjoy 😍

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Banhoek Chilli Oil Valentine’s Day Oyster Dressing

Banhoek Chilli Oil Valentine's Day Oyster Dressing

Experience the magic of our Oyster Dressing, the perfect Valentine’s Day aphrodisiac which promises a burst of satisfaction with every bite.

Serves: 4 

Difficulty: Easy 

Prep and Cook: 10 minutes 

– 12 Oysters (shucked)

Ingredients:

– 1 Garlic Clove (minced)

– Thumb-sized Ginger (grated and juice squeezed out)

– 2 tbsp Marin

– 2 tbsp Soya Sauce

– 5 ml Banhoek Chilli Oil

– 2 tsp Sesame Seed Oil

– 1 Red Chilli (thinly sliced)

– Chives (finely chopped)

Method:

1. In a big enough bowl, mix all the ingredients.

2. When everything is well mixed, arrange the fresh oysters on a plate and spoon the sauce over.

3. Scatter the chopped chives and chillies over.

4. Enjoy immediately!

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Cauliflower steak with caper and roasted pepper salsa

Cauliflower steak with caper and roasted pepper salsa

Ingredients:

  • 2 red peppers
  • 20ml rapeseed oil
  • 2 cauliflower heads (cut into equal sized steaks)
  • 20g smoked
  • 100g kalamata olives (pitted and halved)
  • 20g capers
  • 60ml white wine vinegar
  • 20g parsley (chopped)
  • 20ml Banhoek Chilli oil
  • 40g almonds (roasted and roughly chopped)
  • Salt to season

Method:

  1. Place the peppers into an oven proof dish with a drizzle of oil a pinch of salt.
  2. Cover with foil and roast at 180 degrees Celsius for 20 minutes or until completely soft.
  3. Remove the skin and dice into small cubes.
  4. Remove all the cauliflower leaves and with a sharp knife cut into equal sized steaks (approximately 2cm thick).
  5. Blanch the cauliflower steaks in boiling salted water for 2 minutes and place on a kitchen cloth to dry.
  6. Once the cauliflower steaks are dry, season with paprika and salt, drizzle with oil and roast in the oven for 5 minutes.
  7. In a bowl, add the roasted peppers, olives, capers, vinegar, parsley and Banhoek Chilli oil and mix until combined.
  8. Remove the cauliflower steals, plate and evenly top with the salsa, finish with a sprinkle of chopped almonds. Enjoy!
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Prawn and Avocado Starter

Prawn and Avocado Starter

Elevate your Christmas feast with this prawn & avocado starter which brings joy to both the eyes and the taste buds.

Ingredients:


◦ 100 g butter
◦ 300 g prawns
◦ 210 ml mayonnaise (Hellmann’s recommended)
◦ 60 ml tomato sauce (ketchup)
◦ 30 ml Worcestershire sauce
◦ 25 ml Banhoek Chilli oil
◦ 1 pickle, chopped
◦ 3 avocados, halved and pitted

Method:


1 Melt the butter on low heat and cook the prawns for about 5 minutes or until pink if not pre-cooked. Set aside to cool.
2 In a bowl, thoroughly mix the mayonnaise, tomato sauce, Worcestershire sauce, Banhoek Chilli oil, and chopped pickle.
3 Add the prawns to the mixture and spoon into each avocado half.
4 Enjoy your festive prawn and avocado starter!

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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.

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Banhoek Chilli Oil Pumpkin Soup

Banhoek Chilli Oil Pumpkin Soup

Ingredients:

  • +-1.2 kg whole pumpkin (chopped)
  • 1 medium onion (chopped
  • 400 g potato (peeled and cubed)
  • 20 ml Banhoek Chilli Oil
  • 50 g butter
  • 2 cloves garlic (peeled and chopped)
  • 1/4 cup sauvignon blanc
  • 1 cup stock (veg/chicken/beef)
  • 1 tsp smoked paprika
  • 1/2 tsp all spice
  • 1/4 tsp cayenne pepper
  • 250 ml pouring cream

Method:

  • Pre-heat oven to 200 degrees celsius.
  • Cut the pumpkin in half lengthwise and remove the seeds.
  • Place pumpkin skin side up in a big enough oven tray and add water (about 1cm), cover with foil and bake for 40-45 minutes.
  • While you’re waiting, cut the onion and garlic and set aside.
  • Peel and cube the potato and place in water.
  • Take a big enough pot, add the Banhoek Chilli Oil, butter and sauté onions and garlic on low heat until translucent.
  • Add the wine, let the alcohol cook off.
  • Add the stock and potato and simmer until potato is completely soft.
  • Remove from heat.
  • Pumpkin: After 40 minutes, take a fork and pierce the skin of the pumpkin. If there is no resistance, pumpkin is completely cooked. With a spoon, remove all the flesh and add to the pot with potato.
  • Add all the spices and cream and cook for another 5 minutes on low heat, stirring occasionally to prevent burning.
  • Blend till smooth
  • Serve and enjoy with freshly baked bread, toasted bread, croutons or even toasted crushed hazelnuts.

Optional variations:

You can add protein (bacon, chicken or beef)

Vegan substitutes:

Swap cream for extra veg stock or milk alternative

Swap butter for coconut oil, rapeseed oil etc.

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BCO Italian Pizza Perfection

BCO Italian Pizza

BCO Taste Kitchen’s very own Chef Ul-rick graciously unveils his Italian pizza recipe.

Dough Ingredients

  • 805grams Flour
  • 25grams Salt
  • 1gram Active yeast
  • 440ml Water
  • 5ml Olive oil/ or Banhoek Chilli Oil

Equipment

  • Countertop mixer with dough hook attachment
  • Water jug
  • Pizza paddle
  • If you do not have these equipment requirements, no problem! Just knead the dough by hand. 

Method

  1. Dissolve the yeast in the water and set aside.
  2. In a mixing bowl, add the flour, and salt and mix on a low speed for 10 seconds.
  3. Increase the speed of the mixer to medium, and slowly add the water and yeast mixture. Let the mixer run for 10 minutes. If, during this time, you see flour at the bottom of the bowl, stop the mixer and knead the dough by hand to incorporate the flour.
  4. Oil a big enough bowl for your dough. Place the dough ball in the bowl. Tightly cover it with plastic wrap and rest for 20 minutes. After the dough has rested, portion it into 260 grams per portion and place it in a big enough tray covered for a minimum of 12 hours in the fridge but preferred 24 hours.
  5. Dough balls are ready to shape and add your favourite toppings.
  6. Cook your pizza in a hot oven
  7. Drizzle with some Banhoek Chilli Oil for the perfect bite of flavour and enjoy!
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Spicy Banhoek Chilli Oil Butterflied Prawns

Recipe Courtesy of Captain Haddock Seafood Market

Elevate your dining experience with a tantalizing dish featuring butterflied prawns, expertly prepared and infused with the bold flavours of Banhoek Chilli Oil. This recipe celebrates the succulence of head-on prawns, heightened by the spicy kick of the chili oil, while steering clear of the ordinary.

Ingredients:

•             500g butterflied prawns, head-on and deveined

•             2 tablespoons Banhoek Chilli Oil

•             1 teaspoon paprika

•             1/2 teaspoon cayenne pepper (adjust to taste)

•             1 teaspoon ground cumin

•             1 teaspoon smoked paprika

•             Salt and pepper to taste

•             Fresh cilantro leaves, chopped (for garnish)

•             Lemon wedges (for serving)

Instructions:

  • Create the Flavors:

In a bowl, combine the Banhoek Chilli Oil, paprika, cayenne pepper, ground cumin, smoked paprika, salt, and pepper. Stir well to create a harmonious marinade that embodies depth and spice.

  • Infuse the Prawns:

Place the butterflied prawns in a large zip-top bag or shallow dish. Pour the marinade over the prawns, ensuring they are generously coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, letting the flavours meld.

  • Heat Things Up:

Preheat your grill to medium-high heat or warm up a skillet over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.

  • Grill to Perfection:

Once the cooking surface is ready, carefully lay the marinated prawns onto it. Cook for approximately 2-3 minutes on each side, until the prawns transform into a beautiful pink hue and their opulent texture shines through. Exercise caution to avoid overcooking.

  • Plate and Garnish:

Transfer the cooked prawns to a serving platter. For an extra burst of flavour, drizzle any remaining marinade over the prawns.

Sprinkle the dish with chopped cilantro leaves to introduce a touch of freshness and visual appeal.

  • A Tangy Twist:

Accompany the dish with lemon wedges on the side. Squeezing some lemon juice over the prawns will offer a delightful zing that complements the richness of the prawns and the fiery Banhoek Chilli Oil.

  • Savour and Enjoy:

Indulge in the captivating fusion of meticulously prepared butterflied prawns and the bold, spicy notes of Banhoek Chilli Oil. The symphony of flavours will awaken your palate and leave you craving more of this extraordinary culinary experience.

This recipe showcases the exceptional synergy of premium prawns and the robust heat of Banhoek Chilli Oil, delivering a dish that transcends the ordinary and delivers an unforgettable sensory journey.