‘Tis the season to indulge in culinary delights, and what better way to elevate your festive feast than with Banhoek Chilli Oil? This holiday season, treat your taste buds to a tantalising journey filled with the perfect balance of sweetness and spice and all things nice.
While we wholeheartedly suggest incorporating Banhoek Chilli Oil into all your cherished holiday dishes, we also invite you to explore our three festive recipes poised to shine as the stars of your Christmas table: Banhoek Chilli Oil Prawn and avocado starter, Banhoek Chilli Oil Christmas Gammon and our Banhoek Chilli Oil Brussels Sprouts and Bacon.
1. Banhoek Chilli Oil Prawn and Avocado Starter
Elevate your appetiser game with the Banhoek Chilli Oil Prawn and Avocado Starter recipe—a tantalizing combination of succulent prawns, creamy avocados, and the bold flavours of Banhoek Chilli Oil. This mouthwatering dish not only promises a burst of flavours but also adds a touch of sophistication to your culinary repertoire.
Our Banhoek Chilli Oil Christmas Gammon is more than just a centrepiece – it’s a culinary masterpiece designed to bring joy to your festive celebration. Crafted with care and packed with festive cheer, our Gammon Glaze adds the perfect bite of flavour to your holiday table. This glaze combines richness and sweetness with a kick of spice, creating a symphony of tastes that will have your guests coming back for more.
Embark on a culinary adventure with our Banhoek Chilli Oil Brussels Sprouts and Bacon recipe! Immerse yourself in a melody of sweet, salty, and nutty flavours that will leave your senses tingling with joy. This festive dish is a celebration of simplicity and deliciousness, making it the ideal accompaniment to your holiday spread.
At Banhoek Chilli Oil, we believe in uniting people through the joy of food and the perfect bite of flavour. While Banhoek Chilli Oil makes an ideal spicy twist to your gift-giving, our festive recipes are a delightful way to explore your new favourite kitchen essential.
Crafted to make your holiday celebrations memorable, filled with laughter, warmth, and, of course, incredible flavours, let Banhoek Chilli Oil be the secret ingredient to spice up your festive feast and kick-start your holiday season!
When it comes to elevating your culinary creations, few condiments can compete with the bold and fiery flair of Banhoek Chilli Oil (BCO). From the early morning breakfast to the late-night dinner, and all the delicious treats in between, BCO is the secret ingredient that can transform any dish, be it sweet or savoury. We’re bringing you the top 5 Banhoek Chilli Oil recipes that are guaranteed to knock your socks off.
BCO Italian Pizza Perfection
Picture yourself in a rustic Italian kitchen with the aroma of freshly baked pizza floating through the air. BCO Taste Kitchen’s very own Chef UI-rick has graciously unveiled his Italian pizza recipe, and it’s a game-changer. Fun fact: Banhoek Chilli Oil was inspired by the love for pizza, making it the perfect pairing. So, when you drizzle BCO over your homemade pizza, you’re not just adding heat; you’re adding to the authentic Italian touch.
If you’re looking to elevate your dining experience, look no further. This recipe features butterflied prawns, expertly prepared and infused with the bold flavours of Banhoek Chilli Oil. It’s a celebration of the succulence of head-on prawns, heightened by the spicy kick of the chilli oil. But it’s not just about the heat; it’s about transforming an ordinary dish into something extraordinary.
Sometimes, it’s the dressing that makes a salad captivating. This vegetable salad is as colourful as gypsies, and it’s a busy dish with vibrant colours. It’s the perfect accompaniment to any main course. The dressing, infused with Banhoek Chilli Oil, adds a spicy twist to the entire salad, making it a wonderful starter.
The Turkish Breakfast at The Kitchen is a delightful morning indulgence, and now you can recreate it at home. While not everyone has falafel and hummus on hand, you can still enjoy the experience. The real showstopper here is the Banhoek Chilli Oil. It plays perfectly with the creamy yoghurt and poached eggs, adding that kick that makes this breakfast truly special.
As Halloween season approaches and pumpkins become abundant, what better way to utilise them than by making a pumpkin soup? Dive into the ultimate flavour symphony as creamy pumpkin soup dances with a tantalising medley of spices. The addition of Banhoek Chilli Oil adds a depth of flavour and a hint of heat that makes this soup perfect for warming up those chilly evenings.
Whether you’re a culinary enthusiast or simply looking to spice up your meals, Banhoek Chilli Oil is your secret weapon. From morning to night, these recipes will not only tantalise your taste buds but also leave you craving for more. So, grab your bottle of BCO and go on a foodie journey that’s sure to impress your family and friends.
Pizza, the iconic Italian creation, has captured the hearts and appetites of people worldwide for centuries. From its humble beginnings in Naples, Italy, in 1889, to its current status as the most beloved dish globally, pizza’s journey is a tale of culinary delight. Today, over 5 billion pizzas are devoured worldwide every year, with the classic Margherita pizza being the most popular choice.
But did you know that Pizza was part of the origin story of your favourite chilli oil?
That’s right! Inspired by chili oil in Paris, Ken Kinsey-Quick and Adi Meintjes created Banhoek Chilli Oil (BCO) in South Africa to elevate the pizza experience as well as provide the perfect bite of flavour to any dish.
So, what is it about pizza that keeps us coming back for more?
Banhoek and pizza is a match made in heaven
BCO adds a thrilling burst of flavour to your pizza, enhancing every bite with a spicy kick that leaves you craving more. It’s the secret ingredient that transforms a regular pizza into a gourmet delight, taking your taste buds on a thrilling journey.
Variety that satisfies everyone
Another one of the reasons we adore pizza is its incredible variety. Whether you’re a fan of thin or thick crust, a meat lover or a vegetarian, there’s a pizza for every palate. You can even go classic with a simple cheese pizza or get adventurous with toppings like pineapple, banana or chocolate.
It’s an all-day delight
Pizza has no time restrictions. It’s the breakfast of champions, a lunchtime hero, and a dinner superstar. Late-night cravings? Pizza’s got you covered. It’s just as incredible cold, straight from the fridge, as it is hot and fresh out of the oven. It’s the anytime, anywhere food that’s always ready to please.
The ultimate social food
Pizza has a unique way of bringing people together. It’s the centrepiece of parties, game nights, and family gatherings alongside your bottle of Banhoek Chilli Oil. Sharing a pizza is an experience that creates memories and strengthens bonds. Who can say no to a slice while watching the game with friends?
There’s no need for utensils
Pizza is the greatest finger food – no fancy utensils or dinner etiquette is needed. Just pick up a slice and drizzle with your Banhoek Chilli Oil and enjoy!
Pizza is a universal favourite
While pizza has Italian roots, it has evolved into a global phenomenon. You can find unique variations worldwide, from New York’s classic slices to deep-dish wonders of Chicago and exotic toppings of Japan. Much like our Banhoek Chilli Oil, Pizza transcends borders.
So next time you’re enjoying a hot, cheesy, and customised pizza, don’t forget to add that perfect bite of flavour with BCO to make for an unforgettable culinary delight.
BCO Taste Kitchen’s very own Chef Ul-rick graciously unveils his Italian pizza recipe.
1gram Active yeast
5ml Olive oil/ or Banhoek Chilli Oil
Countertop mixer with dough hook attachment
If you do not have these equipment requirements, no problem! Just knead the dough by hand.
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!
For many people, the Banhoek Chilli Oil (BCO) love affair starts when they drizzle it on their favourite pizza. But it’s as delicious as it is versatile, meaning you can add it to any dish – from savoury to sweet and anything in between. The only limit is your culinary imagination!
It’s up to you how you use BCO, but here are a few ideas to get you started:
DRIZZLE: A versatile condiment for every occasion
BCO is as comfortable drizzled on a pizza as it is on oysters. It has a remarkable ability to enhance the flavour of any dish – without burning your tongue or overpowering the dish. Elevate your plating and enjoyment of your meal by delicately drizzling this rose-hued chili oil over a poached egg breakfast, a light sashimi lunch, a hearty truffle pasta and more! Whether you’re a meat eater, vegetarian or follow Halaal or Kosher diets, BCO will be the subtle star of the show.
MARINADE: Adding layers of flavour
Add a depth of flavour to meat, poultry, seafood and vegetables by letting them soak up a BCO marinade. Oils are the perfect base for marinades, so all that’s left is to add in your favourite spices and aromatics, such as fresh herbs, citrus zest, garlic and soy sauce. Coat your meat or vegetables generously before roasting or grilling and marinate for at least three hours or preferably overnight to soak up the spicy goodness. The marinade will result in a dish that’s both tender and tantalising, while BCO pairs with the smokiness of the grill to impart a rich and complete flavour.
COOK: Infusing dishes with depth and complexity
The cooking uses of BCO are endless. Add a splash to your pan before you stir-fry your choice of protein or veggies, let it add a subtle heat note to a simmering pot of vegetable stew or a rich chicken noodle soup, toss it with quick-blanched veggies to add a burst of flavour, douse your prawns in BCO before frying them or even add them to your nana’s famous chocolate brownie recipe. The spicy complexity of BCO will infuse your ingredients with irresistible flavour, adding an unexpected layer of complexity and transforming a simple dish into a flavour-packed masterpiece.
SAUCE: The heartbeat of flavour
A sauce can turn any dish into a memorable one. Elevate sauces, dips and dressings with a dash of BCO and create a versatile symphony of flavours. Blend it into vinaigrettes to add a delightful heat to your salads, splash it into simmering pasta sauces to create a new flavour profile, and combine it with a dipping sauce that complements everything from crusty bread to succulent dumplings.
Whether you’re creating a Sunday family dinner, impressing your guests or cooking for one, let BCO be your culinary companion. With its consistent heat and high versatility, it opens up a delightful world of possibilities in the kitchen. Drizzle, marinate, cook or use it as a sauce – and elevate the simplest dish with the perfect bite of flavour.
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.
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!
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
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
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.
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.
30g flat-leaf parsley
2 tbsp lemon juice
1 tsp paprika
1 tsp Banhoek chili oil
¼ tsp cinnamon
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.
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!
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
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
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.