Entrees

Autumn Dip

1 cup pumpkin seeds - toasted in oven for 15 mins
1-2 tsp chilli paste ot 1 Tbsp sweet chilli sauce
2 cloves garlic
2 Tbsp fresh parsley or coriander
1/2 tsp ground cumin
Juice of 1 lemon
2 Tbsp tomato paste
1/4 cup tomato puree
1/4 cup Prenzel Garlic or Chilli Infused Rice Bran Oil
Salt and Pepper

Place all ingredients into a food processor and process until well combined. Taste and season if necessary.

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.

Bruschetta

Use Italian Bread if possible, Focaccia, Ciabatta. Slice through middle of bread and open out. Brush with Prenzel Garlic Infused Rice Bran Oil, spread with sundried tomato or a commercial pesto sauce, chopped bacon or ham. Sprinkle with grated (Mozzarella) cheese and top with a dusting of parmesan cheese. Grill.

Bruschetta

1 crusty loaf
2/3 cup Prenzel Garlic Infused Rice Bran Oil
Salt
2 mince garlic cloves
1 Tbsp Vinegar
2 Tbsp chopped parsley
Grated mozzarella cheese
4 firm tomatoes

Slice bread thickly. Mix garlic with Prenzel Garlic Oil, keeping 30ml aside to brush tomatoes. Grate cheese. Slice tomatoes, brush with the 30ml of oil and grill lightly. Grill bread on both sides and brush with oil/garlic mixture. Roughly chop tomatoes and place on toast. Drizzle with vinegar, sprinkle chopped parsely , then cheese, and return to upper racks of grill until cheese melts.

Bruschetta with Lemon Feta Cheese

200g feta cheese
1/3 cup Prenzel Lemon Ice
10—12 slices french bread
1/3 cup Prenzel Rosemary Infused Rice Bran Oil
1 cup cherry tomatoes, halved
1 cup watercress or rocket

Slice feta cheese into 10—12 slices. Place in a shallow bowl.Pour Prenzel Lemon Ice over the top and marinate for at least 1 hour.
Place bread on an oven tray.  Brush both sides with Rosemary RBO. Cook under grill until golden on both sides. Cool. Drain the cheese and briefly pan fry until it just begins to soften. Serve the toasted bread topped with watercress/rocket, tomatoes and
Cheese. Can be drizzled with a little of Prenzel Lemon Ice.
Serves 4 -5.

Caramelised Onion Tart

2 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten
1 medium red onion, thinly sliced
2 tsp Prenzel Rosemary Infused Rice Bran Oil
2 tsp sugar
4 Tbsp cream cheese
200g camembert or brie cheese
Freshly ground black pepper
Fresh rosemary

Preheat oven to 200°C.
Place a sheet of pastry on a greased oven tray and brush the edges with egg yolk. Cut four, 2cm strips from the remaining pastry and place around the edge. Prick the inside of the base.
Bake for 10 minutes until golden.
Meanwhile, saute the onion in the Prenzel Rosemary Oil in a frying pan until soft. Add the sugar and cook until the onion begins to caramelise. Cool. Spread the inside of the cooled pastry shell with cream cheese. Top with the onion and small slices of the cheese. Sprinkle with pepper and bake for 10 minutes, until the cheese melts. Sprinkle with fresh rosemary and serve warm.

Chilli and Cheese Dip

2 tbsp Prenzel Chilli Infused Rice Bran Oil
1 medium onion, finely chopped
4 chopped chillies
1/3 cup heavy cream
1 cup shredded tasty cheese

In a pan, combine Prenzel Chilli Oil and onion. Cook, stirring, over medium heat until onion is soft. Add chillies and cream.
Cook, stirring, until hot. Reduce heat to low and add cheese, stirring until melted. Serve with taco chips.

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.

Citrus Kumara Salad

2 medium orange and 2 medium yellow kumara (diced into 1cm cubes)
1 Tbsp Prenzel Rosemary Infused Rice Bran Oil
1 Tbsp Prenzel Tuscan Infused Rice Bran Oil
mesculin salad leaves
red onion
capsicum
olives
feta
Prenzel Citrus Vinaigrette

Drizzle kumara with Rosemary and Tuscan RBO and toss until all kumara is lightly coated.
Bake in oven at 160°C until soft (but not mushy).

Put in a bowl mesculin salad leaves,finely sliced red onion, capsicum, olives
and feta crumbles.Place cooked kumara on top of salad and drizzle with
Prenzel Citrus Vinaigrette.

Crostini

1 loaf French bread
½ Cup Prenzel Garlic Infused Rice Bran Oil

Cut French bread into 1cm slices and place on baking tray. Brush with Prenzel Garlic Oil. Bake at 190°C for about 7 minutes or until lightly golden. Serve plain or topped with any of the following:

Drained pickled peppers
Pesto
Chopped parsley
Sliced smoked meat
Tomato and cheese
Sundried tomato

Deep Fried Brie With Onion and Cassis Marmalade

450gm brie
160gm red onions
Mesclun salad mix
50ml Prenzel Vincon Red Stock Concentrate
50ml Prenzel Blackcurrant Schnapps
50ml oil for frying
6 Tbsp flour
1 egg blended with a little milk
Ma Prenzel's Avocado Premium Vinaigrette

Cut the brie into triangles then coat in flour. Dip into egg mixture and then into the breadcrumbs. Repeat the egg and breadcrumb process. Refrigerate for at least 10 minutes.

Cut onion into quarters and poach in a saucepan with the Prenzel Vincon Red Stock Concentrate, the Prenzel Blackcurrant Schnapps and 50ml of water. Simmer until they have absorbed the liquid completely.

Arrange the mesclun salad mix on a plate. Deep fry the brie until golden brown then place on top of salad. Place a spoonful of the onion mixture on the side. Drizzle with Prenzel Avocado Vinaigrette.

Eggplant and Coriander Salad

2 small eggplant (aubergine)
Salt
3 small zucchini (courgettes)
2 tbsp Prenzel Garlic Infused Rice Bran Oil
½ cup chopped fresh coriander
1 tbsp lemon juice
1 tbsp orange juice
½ tsp ground pepper

Cut eggplant into thin slices, sprinkle with salt and let sit for 15-20 minutes to sweat. Wash and pat dry with teatowel, brush both sides with 1/2 of the Prenzel Garlic Oil, fry until lightly browned on both sides. Remove and cool.
Slice courgettes lengthwise thinly with potato peeler. Place eggplant, courgettes, remaining Prenzel Garlic Oil, coriander, juices and pepper in bowl. Toss well. Serve as entree or side salad.

Feijoa Salsa

10-12 Feijoas, roughly chopped
Grated zest & juice of 4 lemons or limes
2 spring onions
2 tsp sweet chilli sauce
4 medium tomatoes chopped
1 Tbsp red wine vinegar
2 Tbsp chopped parsley
¼ cup Prenzel Lemon Infused Rice Bran Oil
or Prenzel Chilli Infused Rice Bran Oil
Salt and pepper

Mix everything together. Cover and chill for at least an hour and preferably up to 3 hours. Stir just before serving. Makes a large bowl full.

Feta Spread

200g feta cheese-crumbled
3/4 cup sour cream
2 Tbsp fennel seeds-toasted
2 Tbsp Prenzel Garlic Infused Rice Bran Oil

Cream togeher feta and sour cream to form a smooth paste. Stir in fennel seeds and Prenzel Garlic Oil. Serve as a dip for raw vegetables or spread on crostini.

Flat Bread

1 tbsp dry yeast
1/2 tsp sugar
1 cup warm water
Chopped fresh basil or rosemary
3 cups flour
3 tbsp Prenzel Tuscan Infused or Rosemary Infused Oil
Salt

Put the yeast, sugar and warm water into a plastic bowl and let foam. This takes about 10 minutes. Put the flour and Prenzel Oil into larger plastic bowl, add the yeast mixture and mix well. Turn out on the bench and knead to a smooth consistency. Form into a ball and replace in the large bowl. Cover with a tea towel and let double in size (about 30 minutes). Knead and press out onto a baking sheet, cover and let rise about 30 minutes. Brush with Prenzel Oil, sprinkle with salt and basil and bake 230°C for 15 minutes.

Frittata

2 Tbsp Prenzel Garlic Infused Rice Bran Oil
2 kumara, diced into 1cm chunks
1 red onion, sliced
6 mushrooms, sliced
2 bacon rashers, diced
6 eggs
3 tbsp chopped parsley
1/2 red pepper, diced
Salt and pepper to taste

Heat Prenzel Garlic Oil in heavy pan. Add kumara, onion, mushrooms and bacon. Cook over a medium heat 5-7 minutes until kumara is tender. Lightly beat eggs in a large bowl. Add salt and pepper. Mix in the parsley and red pepper and mix well to combine. Pour mixture over the kumara and cook over a low heat until nearly set. Place under a pre-heated grill and cook the top of the frittata until golden and set. Serve with a green salad and Prenzel Premium Avocado Vinaigrette.

Garlic Bread Skewers

1 baguette
150ml Prenzel Garlic Infused Rice Bran Oil
2 Tbsp chopped Italian parsley
Sea salt and freshly ground black pepper
6-8 bamboo skewers

Cut bread into 2cm thick slices then cut in half crossways. Put Prenzel Garlic Oil, parsley and salt and pepper in a bowl and toss bread pieces until coated. Thread bread onto skewers and grill or BBQ on each side until lightly toasted.

Green Cheese Dip

200g cheddar cheese
¼ cup cream
¼ cup Prenzel Sangria Mixer
3-4 sprigs parsley
4 or more fresh sage or basil leaves

Cut the cheese into 5mm cubes. Put the cream and Prenzel Sangria in the food processor bowl with the metal chopping blade, turn on the motor and gradually add the small cubes of cheese, processing between each addition until the cheese is well chopped. Add the parsley and sage in between cheese additions. Add more cream and Prenzel Sangria if the mixture looks too thick. Push the cheese down to the bottom and leave for 15 minutes or longer. Reprocess until cream and smooth. Use with vegetable pieces or as a base on crostini.

Green Salad with Kiwifruit Dressing

2-3 different lettuce
3 spring onions
½ cup chopped mixed fresh herbs
3 stalks celery
1 green pepper
½ honeydew melon

Kiwifruit Dressing:
¼ cup kiwifruit juice
1 Tbsp lemon juice
¼ cup Prenzel Garlic Infused Rice Bran Oil
Salt
Freshly ground black pepper

Place lettuce in bowl with herbs. Slice spring onions and celery. Halve and de-seed pepper and cut into thin strips. Cut melon into cubes and add all to the salad bowl. Refrigerate until ready to serve and add dressing.

Dressing:
Place kiwifruit juice in a screw-top jar, add Prenzel Garlic Oil, lemon juice, salt and pepper. Refrigerate until ready to use then shake well. (You can use macerated kiwifruit, this is yummy too).

Hearty Prenzel Minestrone Soup

200g finely chopped bacon (streaky is best)
3 Tbsp Prenzel Garlic Infused Rice Bran Oil
2 medium onions (finely diced)
3 large carrots (cubed)
2 sticks celery (finely sliced)
2 tins whole tomatoes
4 Tbsp tomato paste
3 cups boiling water
2 tsp Ma Prenzel's Garlic Infused Coarse Salt
1 tsp white pepper
2 Tbsp Prenzel Rosemary Infused Rice Bran Oil
1 can baked beans
200g tri colour pasta (shells or spirals)

In a large heavy bottom pan place Garlic Rice Bran Oil, bacon and onion. Saute until slightly golden. Add carrots and celery, stir in and put lid on and let sweat for 5 minutes.
Place tinned tomatoes, tomato paste, boiling water, salt, pepper and Rosemary Rice Bran Oil in the pan. Use a wooden spoon and stir well breaking up the tomatoes.
Add the baked beans and pasta and simmer with lid on over a low heat until pasta is cooked.
Taste and adjust seasoning if required. Serve with Tuscan Shallot Quick Bread!

Homemade Bread

A great suggestion for anyone with a breadmaker: use Prenzel’s Infused Rice Bran or Olive Oils instead of plain oil to give off aroma and flavour to your fresh bread – garlic bread is yummy!

Irish Potato Cakes

Serve for brunch with crispy fried bacon rashers and tomatoes, or for dinner with salmon steaks, accompaniment to barbecued or grilled meats, or even scrambled eggs seasoned with heaps of parsley.

1 medium raw potato, grated
1 cup cooked potato
½ cup self raising flour
½ tsp baking soda
¼ tsp nutmeg
1 tsp vinegar
¾ cup milk
2 Tbsp Prenzel Garlic Infused Rice Bran Oil

Squeeze grated raw potato to remove excess liquid and combine with self-raising flour, baking soda and nutmeg. Stir vinegar into milk and allow to stand for 2 minutes. Add milk and vinegar to potato mixture. Stir gently until well combined. Drop spoonfuls of mixture into Prenzel Garlic Oil greased frying pan. Cook on both sides until golden brown and cooked through. Serves 3-4.

Lemony Rissoni with Roast Pumpkin, Red Onion and Feta

1 cup of rissoni pasta
4 tsp Prenzel Lemon Infused Rice Bran Oil
1 large wedge pumpkin, peeled and chopped
1 red onion, diced
200 g feta
handful fresh mint
handful fresh parsley
1/4 cup pine nuts

DRESSING:
3 Tbsp Prenzel Lemon Infused Rice Bran Oil
2 tsp water
2 tsp cumin seeds
2 tsp Prenzel Garlic Infused Rice Bran Oil
salt and pepper

Preheat oven to 210°C.
In a baking dish toss together the pumpkin, onions and Lemon RBO. Bake for about 30 minutes until vegetables are browned. While vegetables are roasting cook pasta. Place cooked pasta on a serving platter. Combine vegetables, feta, mint, parsley and pine nuts. Pile on top of pasta.

Mix together the dressing ingredients in bottle or shaker. Pour dressing over the hot vegetables and pasta. Serve warm or cold.

Marinated Roasted Peppers

1 large red pepper
1 large yellow pepper
1 large green pepper
1 large purple pepper
2 Tbsp white wine vinegar
1/4 cup Prenzel Tuscan Infused Rice Bran or Olive Oil
2 crushed cloves of garlic
Fresh basil - shredded

Grill peppers until the skin blisters and blackens. Cover the peppers with a tea towel to cool slightly before peeling. Cut the peppers into thick strips and place into a bowl add other ingredients. Cover and refrigerate for 3 hours. Return to room temperature before serving.

Marlborough Caesar Salad

A light summer lunch. Serve as is, or as accompaniment to other dishes such as a bowl full of cooked fresh pasta.

4 different lettuce varieties
2 rashers of bacon, chopped into pieces
2 toast slices of bread
Tomato wedges
Cucumber slices
Fresh parmesan cheese grated

Dressing:
1 Tbsp mayonnaise
1 Tbsp Prenzel Garlic Infused Rice Bran Oil
3 Tbsp Prenzel Lemon Infused Rice Bran Oil
Fresh herbs e.g. chives or parsley

Wash sufficient lettuce leaves and tear into smaller portions. Place in a large wide salad bowl. Sauté the chopped bacon pieces, if necessary use a little Prenzel Garlic Oil to grease the pan.
Remove from the pan and drain. Add a spoonful more of Prenzel Garlic Oil. While heating dice the toast into cubes. Add and lightly toast. Remove from the pan and drain on a paper towel. When bacon and croutons are cool add to the salad along with the tomato wedges, slices of cucumber and freshly grated parmesan cheese. Combine the dressing and just before serving toss over the salad.

Pita Crisps

Pita Breads
Prenzel Infused Oil of your choice

Cut pita breads in half horizontally and spray with the oil of your choice. Grill both sides until golden brown and then cut into wedges. Delicious with your favourite dip.

Pumpkin Soup & Prenzel Garlic Bread

Chop up 1 onion and 2 cloves of garlic. Saute in 1 Tbsp Prenzel Chilli Infused Rice Bran Oil (until onion is clear). Add ½ tsp each of Ground Cumin and Ground Coriander and cook for a further minute. Cube 1 medium kumara, 1 medium potato and 350g pumpkin. Add to onion and garlic mixture, with an extra tbsp of Prenzel Chilli Rice Bran Oil, and saute for 5 minutes (stirring frequently). Add 4 cups of vegetable stock and simmer until soft (approx. 20mins). Then add 1 tbsp Amaretto Concentrate and salt and pepper to taste. Place in food processor and process until smooth. Return to pan to heat through, and serve with Prenzel Garlic Bread.

Refried Bean Dip

2 cup refried beans or red kidney beans
2 tbsp hot chilli sauce
1 tbsp Prenzel Chilli Infused Rice Bran Oil
1 cup shredded cheddar cheese
¼ cup chopped spring onions
1 clove garlic, crushed
Corn chips

Combine beans, onions, sauce, garlic and Prenzel Chilli Oil. Cook uncovered over low heat, stirring until heated through. Top with cheese and serve with corn chips.

Roasted Red Pepper and Coriander Pesto

2 red peppers, roasted, peeled and seeded
1 cup lightly packed coriander leaves
1 clove garlic, crushed
1/4 cup toasted pinenuts
1 Tbsp Prenzel Garlic Infused Rice Bran Oil
Salt and freshly ground black pepper

Roughly chop peppers then place into food processor with other ingredients. Pulse until mixture forms a coarse paste. Cover and refrigerate until required. Makes 1 cup. Serve with pita chips or bread lightly toasted in Prenzel Garlic Oil.

Salad of Scallops and Peppers

25 Scallops
3 red peppers, peeled and julienned
2 yellow peppers, peeled and julienned
3 shallots, peeled and sliced
300ml Prenzel Lemon Infused Rice Bran Oil
100ml white wine vinegar
Coriander and basil for garnishing

Sweat the shallots in 100ml of the Prenzel Lemon Oil, add the vinegar and reduce until slightly syrupy. Sweat the peppers in 200ml Prenzel Lemon Oil until soft and mix with the shallots. Sear the scallops in a little of the Prenzel Lemon Oil until caramelised on both sides, keep warm. Toss some salad leaves in the juices and arrange on a plate. Place the pepper confit on the bed of leaves and arrange the scallops around the edge. Garnish with coriander leaves and chopped basil.

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