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BCO Pizza Base Recipe

This BCO pizza base recipe is the key to a perfect crispy crust every time! 🍕

Ingredients:

  • 805g flour
  • 25g salt
  • 1g 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:

  • Dissolve the yeast in the water and set aside.
  • In a mixing bowl, add the flour, and salt and mix on a low speed for 10 seconds.
  • 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.
  • 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. 
  • Dough balls are ready to shape and add your favourite toppings.
  • Cook your pizza in a hot oven.
  • Drizzle with some Banhoek Chilli Oil for the perfect bite of flavour and enjoy! 🍕🌶️
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BCO Yoghurt Dip

Whether you’re grilling up some chicken skewers, serving crispy vegetable sticks, or simply dipping some bread into it, this BCO yoghurt dip is a perfect accompaniment that is easy to prepare and will surely impress your friends and family with its extra BCO kick! 🌶️✨

Ingredients:

  • 1 cup double cream yoghurt
  • 100ml cream
  • Juice of half a lime
  • 1 Pickle (chopped finely) 
  • 1 Tbsp cumin
  • 1 Tbsp coriander powder
  • 1 Tbsp smoked paprika
  • 15ml Banhoek Chilli Oil
  • 1 Tbsp sesame seeds
  • Pinch of red chilli flakes

Method:

  • In a bowl add the yoghurt, cream, lime juice, chopped pickle, cumin, coriander powder, smoked paprika and half of the Banhoek Chilli Oil.
  • Mix together until combined and smooth.
  • Put dip into the preferred serving bowl and garnish with the extra Banhoek Chilli Oil, sesame seeds and red chilli flakes.
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BCO Grilled Tiger Prawns with Chilli, Roasted Garlic & Parsley Butter

This recipe brings together the succulence of perfectly grilled tiger prawns with a zesty and aromatic butter sauce. The combination of roasted garlic, spicy chilli, and fresh parsley creates a symphony of flavours that will elevate your seafood experience to new heights. Get ready to savour the delicious fusion of seafood and seasonings in every bite! 🦐🔥

Ingredients:

  • 800g prawns
  • 250g butter
  • 35ml Banhoek Chilli Oil 
  • 20ml olive oil
  • 20g parsley ( chopped, without the stems)
  • 1 tsp chilli flakes
  • 1 bulb garlic
  • 1 tsp salt flakes
  • Pinch of crushed black pepper
  • Juice of 1 lemon

Method:

  • Preheat the barbeque
  • Take a piece of aluminium foil and place the garlic bulb on top. Drizzle with olive oil and wrap the garlic bulb up.
  • Place the wrapped garlic bulb onto the barbeque. Ensure to move the coals away from the garlic so it doesn’t burn.
  • Close the barbeque and leave garlic for 20 minutes.
  • Whilst you wait for the garlic, devein the prawns by cutting the prawns on the back from the head to the tail, ensuring you do not cut the prawn straight through.
  • Once veins are removed, rinse them under cold and then pat them dry with a cloth. Then place them in the refrigerator.
  • After 20 minutes, your garlic should be soft, remove the garlic from the barbeque and allow it to cool down.
  • After your garlic has cooled down, remove the flesh from the garlic and place it in a bowl. 
  • Mash up the garlic, ensuring you still keep it chunky.
  • In a small saucepan, add the butter, Banhoek Chilli Oil, parsley, garlic and pinch of black pepper.
  • Place the saucepan onto the barbeque and let the butter melt. Once the butter has melted, squeeze in the lemon juice and stir.
  • Set the saucepan aside and allow the butter mixture to get to room temperature. Once the butter is at room temperature, brush the flesh of the prawns with mixture and leave for 10 minutes. 
  • By this stage the coals should have a perfect temperature for cooking.
  • Place the prawns onto the barbeque, flesh side down and cook for no more than 1 minute.
  •  Turn the prawns around and brush them with the leftover butter recipes. Grill them for another 2 minutes.
  • Remove from the barbeque, plate and season salt flakes and chilli flakes. You can serve the rest of the butter mixture on the side.
  • For an extra kick of flavour, drizzle over some Banhoek Chilli Oil! 🌶️🔥
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BCO Onion and Cheese Smash Burger

This International Burger Day, we have the perfect recipe for you to celebrate with – the BCO Onion and Cheese Smash Burger! This burger is pack with the perfect bite of flavour, making it a delicious and memorable dish to enjoy!

Ingredients:

  • 1 x Sesame seed bun (cut in half)
  • 2 Tbsp tomato sauce
  • Half a onion (sliced thinly and divided into 2 equal parts)
  • 200g free range beef mince (divided into 2 equal balls)
  • 7tsp Banhoek Chilli Oil
  • 2 x pieces of parchment paper (cut into 10x10cm squares)
  • 2 x slices of cheddar cheese
  • 40g lettuce
  • Sliced pickles (as much as preferred)
  • Season with salt and pepper to taste

Method:

  • Heat a pan on medium heat and add 2 tsp of Banhoek Chilli Oil.
  • Then add the onions, in two separate parts, and cook until light brown.
  • Place the mince on the parchment paper, season with salt and pepper and smash on top of the onions in the pan.
  • Cook the patties for 2 to 3 minutes, until the blood is visible on top.
  • Carefully flip the patties and place a slice of cheese on top of each patty and cook for another 2 to 3 minutes. 
  • Remove the patties from the pan and let them rest for about 1 minute.
  • While the patties are resting, add 2 teaspoons of Banhoek Chilli Oil to the pan and place your halved sesame seed bun into the pan to toast.
  • Once toasted, take the two halves of your bun out of the pan and place it onto a plate.
  • Add your tomato sauce to a bowl and add the remaining Banhoek Chilli Oil to the tomato sauce and mix until combined.
  • Spread the tomato sauce mixture onto both halves of the bun, then add the lettuce, the two patties and pickles, place the top half of the bun on top.
  • Serve with some crispy potato chips and enjoy! 🍔🌶️
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BCO Trinchado

Quick, easy and spicy beef stew that will satisfy your taste buds with the perfect bite of flavour!

Ingredients:

  • 150g beef strips
  • 20ml cooking oil
  • 150ml tomato based sauce
  • 20g chopped onion
  • 2g crushed garlic
  • 5g chopped rosemary
  • 5ml smoked paprika
  • 1/2 a tomato (roughly chopped)
  • 10 pitted calamata olives
  • 30ml Banhoek Chilli Oil
  • Season with Salt and Pepper to taste

Method:

  • In a frying pan, heat the oil and brown the beef strips. Set aside.
  • Add the onions, and cook until translucent. Then add the garlic and herbs. Cook on medium heat for about a minute.
  • Add the paprika, tomato, calamata olives, tomato based sauce and Banhoek Chilli Oil and cook for 2 – 3 minutes on low heat.
  • Add the browned beef strips to the sauce and cook for an additional 2 – 3 minutes, until the beef strips are heated.
  • Season with salt and pepper to taste.
  • Dish up, sprinkle over the parsley & serve with either slices of fresh or toasted ciabatta bread. For an extra bite of flavour, drizzle over some Banhoek Chilli Oil! 🌶️
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BCO x Funky Ouma Pancake Stack

Indulge in a delicious twist on a classic breakfast favourite with these fluffy pancakes topped with caramelised fried bananas, a dollop of whipped cream and berries. Enjoy the perfect balance of sweet and savoury with every bite of these delectable pancakes.

Ingredients for Pancakes:

  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1 egg
  • 2 cups milk
  • 75ml water
  • 2 tbsp sunflower oil + extra for cooking the pancakes
  • A pinch of salt
  • Funky Ouma Cinnamon Sugar for sprinkling over pancakes

Ingredients for Topping:

  • 2 tbsp Banhoek Chilli Oil
  • 1 tsp Funky Ouma Cinnamon Sugar
  • 2 firm bananas peel and sliced thick at an angle.
  • 30g butter
  • 1 tsp vanilla essence
  • Handful of mixed berries
  • Whipped cream

Method:

  • In a bowl add the flour, baking powder and pinch of salt. Whisk to get rid of the lumps.
  • Create a well in the middle of the flour mixture. Crack the egg, add the milk, oil and the water. Whisk till the batter is smooth and lump free. 
  • Let the batter rest for 30 minutes (this allows the flour to absorb all the liquids and also gives a lighter and fluffier pancake).
  • Place your preferred pan on the stove top.
  • Dampen a piece of paper towel in the oil and rub the oil onto the pan.
  • the pan on medium to high heat and heat the oil. Once the pan is heated, add enough batter to cover the base of the pan.
  • When the edges of the pancake start to caramelise, flip the pancake over and cook until the pancake is lightly browned.
  • Carefully take the pancake out of the pan and place on a plate.
  • Sprinkle over the Funky Ouma cinnamon sugar.
  • Repeat the process until all the batter is finished.
  • Add the Banhoek Chilli Oil and butter to the pan and leave to melt. Then add the Funky Ouma cinnamon sugar and vanilla essence. Stir with a spoon to combine.
  • When the mixture starts to bubble, add the banana and stir carefully to cover the banana with the mixture and leave the bananas to caramelise. Ensure you do not let the bananas burn.
  • Roll up your pancakes and place them on a plate. Then place the bananas, whipped cream and mixed berries on top of the pancakes and serve! 🥞✨
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BCO Puttanesca

This vibrant dish is quick and easy to make. With the added drizzle of BCO, this delicious pasta dish is sure to take your tastebuds on a flavourful journey!

Ingredients:

  • 150g cooked pasta of your choice
  • 20g anchovies (chopped)
  • 20g onions (chopped)
  • 5g garlic
  • 30ml red wine
  • 20g grated parmesan
  • 50g cherry tomatoes
  • 20ml Banhoek Chilli Oil
  • 3g chilli flakes
  • 20g capers
  • 30g olives
  • 5g parsley
  • 80ml pizza sauce
  • canola (rapeseed) oil

Method:

  • Cook your pasta in salted water, until al dente. Drain and set aside to cool.
  • Heat the oil in the pan. Then add the onions, garlic, chilli flakes, cherry tomatoes and capers. Cook for 2 minutes.
  • Then add the pizza sauce and cook for about a minute.
  • Pour the red wine into the pan and deglaze the pan.
  • Lastly add the anchovies and cooked pasta. Toss the sauce, ensuring all the pasta is covered.
  • Take the pan off the heat. Sprinkle over the parsley.
  • Serve the pasta with a sprinkle of grated parmesan and drizzle over the Banhoek Chilli Oil for an extra spicy kick! 🌶️
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BCO Falafel Recipe

This easy BCO falafel recipe adds a twist on tradition by incorporating Banhoek Chilli Oil into the mixture, for the perfect bite of flavour! ✨

Ingredients:

  • 1 can of chickpeas, drained and mashed
  • 1 cup parsley, chopped no stems
  • 3 garlic cloves, chopped
  • 3 tbsp cumin powder
  • 1 tsp salt
  • 2 tbsp cornstarch or 1 tbsp flour
  • ½ tsp bicarbonate of soda 
  • 1 tsp Banhoek Chilli Oil

Method:

  • In a big bowl, place the mashed chickpeas and all the dry ingredients together. Mix until well combined.
  • Add the parsley and the Banhoek Chilli Oil and mix until combined. Start by making the falafels according to your preferred size.
  • After the falafels are made, place them in the refrigerator for approx. 30 minutes.
  • Deep fry in a pot with enough oil to cover the balls. Fry for 2 minutes, remove your cooked falafels and serve with tzatziki or tahini. drizzle over some Banhoek Chilli Oil for an extra bite of flavour! 🌶️🧆
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BCO Chicken Burrito

Looking to spice up your burrito game this burrito day? Then look no further than this delicious BCO chicken burrito recipe! This recipe combines tender, juicy grilled chicken with all the classic burrito fillings for a meal that is sure to make your mouth water!

Ingredients:

  • 500g chicken breasts (cut into strips)
  • 1 x 400g tin black beans (drained)
  • 1 medium size tomato (sliced)
  • 1 cup white rice (cooked)
  • 1 cup cheddar cheese (grated)
  • 1 cup smoked mozzarella cheese (grated)
  • 1 x avocado (peeled and sliced)
  • 5 x 28cm wraps
  • 1 tsp cumin
  • 1/2 tsp mixed herbs
  • Juice of half a lemon
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 20ml Banhoek Chilli Oil plus 20ml for the pan.

Method:

  • In a bowl add all the spices, herbs, lemon juice and 20ml of the Banhoek Chilli Oil. Stir until a paste is formed.
  • Add the chicken strips and mix. Ensure the strips are covered evenly. Set aside to marinade for 10 minutes.
  • Heat a pan on medium heat with the remaining Banhoek Chilli Oil
  • Add the chicken strips to the pan and grill.
  • Once the chicken strips are fully cooked, remove from the heat and set aside.
  • Now it’s time to assemble the burrito’s. (Tip: before you start assembling your burrito’s, place the wrap in the microwave for 10 seconds as this will ensure the wrap is pliable. and also make sure the rice and beans are also hot)
  • Place a wrap onto a plate. Sprinkle your cheese, beans, chicken, rice, tomato and then lastly, the avocado.
  • Wrap up carefully. Repeat the process with the rest of the wraps.
  • Place in sandwich press and toast until lightly toasted. Drizzle with a splash of Banhoek Chilli Oil, serve and enjoy! 🌯🌶️✨
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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! 🌶️