Chilli Rice Bran Oil

Chilli Chocolate Cake

225g flour
85g cocoa
125ml Prenzel Chilli Rice Bran Oil
250ml milk
1½ tsp baking powder
350g sugar
2 eggs
2 tsp vanilla extract
1½ tsp baking soda
250ml boiling water
chilcake-4
Preheat the oven to 180C.  Grease and line two 20cm sandwich tins.  For the cake, place the boiling water, Chilli Rice Bran Oil, milk and vanilla into a large mixing bowl and whisk together.  Sift all the dry ingredients into the wet ingredients, whisk the eggs and add to the bowl.  Using a whisk, beat the mixture until smooth and well combined. (The mixture will be very runny.  Do not use a spring form cake tin, as it will leak out the bottom)
Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.  Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

Chocolate Ganache:
1½ cup chocolate 
1 cup of cream
Heat chocolate in a heat proof bowl set over a pan of simmering water (make sure the water doesn't touch the bowl) until the chocolate has melted.  Remove from the heat and gradually add the cream and mix well, as you mix it the chocolate should get darker and smoother.  Cool and drizzle over the cake or whip into a thick icing.
 

Saucy Tomato Dip

1 shallot
2 garlic cloves
Fresh basil
500g ripe tomatoes
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
Salt and Pepper

Peel and halve the shallot and garlic. Place in a blender or food processor with a handful of basil leaves. Then process until finely chopped. Halve the tomatoes and add to the shallot mixture. Pulse until well blended and the tomatoes are finely chopped. With the motor running, slowly pour in the Prenzel Chilli Oil and add salt and pepper to taste. Add fresh chillies if desired and decorate with additional basil leaves.
 

Sweet Pepper Salsa

1 red pepper
1 yellow pepper
1 tsp cumin seeds
2 Tbsp chopped coriander
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
1 Tbsp red wine vinegar
Salt and Pepper

Grill peppers until their skins have blistered and blackened. Place in a bowl and cover with a tea towel then leave to cool for 5 minutes. Meanwhile, place the cumin seeds in a small frying pan. Heat gently, stirring, until the seeds start to splutter and release their aroma. Crush lightly with a mortar and pestle or the back of a heavy kitchen knife. Pierce peppers and squeeze all the juice into a bowl. Peel and core them, then process in a good processor with the coriander until finely chopped. Stir in the Prenzel Chilli Oil, vinegar and cumin with salt and pepper to taste.

Tasty Peach & Mulled Wine Chutney

1.5kg golden queen peaches
500g brown sugar
1½ onions chopped
1 dessertspoon Prenzel Garlic Infused Rice Bran Oil
1 dessertspoon Prenzel Chilli Infused Rice Bran Oil
1 Tbsp salt
500ml malt vinegar
150ml Prenzel Mulled Wine Mixer

Peel, stone and cut peaches. Combine with other ingredients. Boil 1½-2 hours until mixture is thick and pulpy. Bottle in small jars and seal when cool.
 

Avocado Dip

1 ripe avocado
1/2 cup sour cream
2 tsp lemon juice
3 Tbsp Prenzel Chilli Infused Rice Bran Oil
Salt
Pepper

Mash the avocado and mix in the sour cream, lemon juice and Prenzel Chilli Oil. Season with salt and pepper to taste. This dip also makes a fantastic alternative to mayonaise in the classic BLT sandwich or on top of a serving of nachos instead of the traditional sour cream.

Chilli Peach Salsa

2 peaches, de-stoned and diced
3 medium tomatoes, diced
4 Tbsp Prenzel Chilli Infused Rice Bran Oil
2 Tbsp white wine vinegar
1 thumb size piece of ginger finely grated
1 medium red onion, finely diced
1 Tbsp chopped mint

Combine all ingredients thoroughly.
 

Chicken Fajitas

Marinade:
2 tbsp Prenzel Chilli Infused Rice Bran Oil
2 tbsp lemon juice
1 clove garlic, minced
1½ tsp seasoned salt
1½ tsp oregano
1½ tsp cumin
¼ tsp chilli powder
½ tsp paprika
½ tsp crushed red pepper
1kg steak or chicken, cut in strips
Ingredients:
½ cup coriander leaves, or 2 tsp coriander powder (optional)
½ cup chopped onions
1 cup red peppers
½ cup sliced onions
3-4 tbsp Prenzel Chilli Infused Rice Bran Oil
8 tortillas

In skillet, quickly sauté vegetables in Prenzel Chilli Oil until lightly browned. Remove from pan. Sauté meat 4 to 5 minutes. Return vegetables to pan and toss with meat. Spoon into tortillas.

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