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Give your festive recipes the perfect bite of flavour

‘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

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.

Impress your guests with this easy-to-make, yet sophisticated starter that is sure to leave a lasting impression: https://banhoekchillioil.com/shop-rsa/2023/12/18/prawn-and-avocado-starter/

2. Banhoek Chilli Oil Christmas Gammon

Banhoek Chilli Oil Gammon

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.

Discover the secret to the perfect Christmas Gammon here: https://banhoekchillioil.com/shop-rsa/2023/11/28/banhoek-chilli-oil-christmas-gammon/

3. Banhoek Chilli Oil Brussels Sprouts and Bacon

Banhoek Chilli Oil brussel sprouts and bacon

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.

Let the festive feasting begin, take a look at our delicious Banhoek Chilli Oil Brussels Sprouts and Bacon Recipe here: https://banhoekchillioil.com/shop-rsa/2023/11/27/banhoek-chilli-oil-brussel-sprouts-and-bacon/

Spread the festive cheer with Banhoek Chilli Oil

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!

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5 Must-try Banhoek Chilli Oil Recipes

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

BCO Italian Pizza

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.

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Spicy Banhoek Chilli Oil Butterflied Prawns

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.

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Spicy Gypsy Salad Recipe

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.

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The BCO Taste Kitchen’s “Turkish Breakfast”

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.

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Banhoek Chilli Oil Pumpkin Soup

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.

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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.

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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.

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Prawn Laksa Recipe

Traditionally Laksa dishes originated in Malaysia and Southern Thailand and consist of a coconut broth, flavoured with chilli, lemongrass and turmeric served with rice noodles, vegetables and seafood or chicken. At Opium we make our own Laksa paste which forms the base of the dish and then finish the broth with fresh ingredients.

Laksa Paste

  • 20g Large dried chilli (rehydrated & deseeded)
  • 20g Large red chillies
  • 20g Peeled garlic
  • 5g Peeled ginger
  •  30g Lemongrass chopped (remove tip and tough outer leaves)
  • 10g Galangal (optional)
  • 20g Fresh Turmeric or 10g powdered turmeric
  • 10 Shallots peeled
  • 30g Cashew nuts
  • 5g Shrimp paste (optional)
  • 100ml Banhoek chilli oil

Rehydrate the dry chilli in warm water for a couple of hours and then remove the pith and seeds. Put all the ingredients into a food processor and blend until a smooth paste is formed. This will be the base for the Laksa noodle soup.

Ingredients (serves 4)

  • 100g Laksa paste (above)
  • 24 16/20 Prawns (shell & vein removed)
  •  300g Flat rice noodles or egg noodles
  •  400ml Tin coconut milk
  •  400ml Chicken stock (veg stock for vegetarian Laksa)
  •  20ml Light soy sauce
  •  1tsp Sugar
  •  Banhoek Chilli oil
  •  Pak Choi
  •  Spring onion
  •  Beansprouts
  •  Coriander
  •  Fried shallots
  •  Sriracha sauce
  • Lime wedges

If using dried noodles rehydrate them in cold water for 30 minutes before cooking them. In a wok or sauce pot put the Laksa paste and cook on a medium heat until the aromatic flavours start to release. Next add the coconut milk and chicken stock, turn up the heat and bring to the boil. Cook for 3 minutes until the paste is properly dissolved and then season with soy sauce and sugar to get the desired taste balance.

Chop up the Pak Choi and the spring onions into 2cm long pieces, wash them both and drain. Using a pasta basket cook the noodles in the Laksa broth and place equal amounts into 4 noodle bowls. Next throw the prawns into the broth and let them cook (they will turn bright pink, do not over cook them!), whilst these are cooking put the Pak Choi, spring onion and beansprouts into the bowls on top of the noodles. When the prawns are cooked place them into the bowls and then spoon over the broth into each bowl. Garnish with Banhoek chilli oil, more fresh beansprouts and coriander and serve with fried shallots, Sriracha sauce and lime wedges.