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 Olive Oil
Salt and Pepper
Place all ingredients into a food processor and process until well combined. Taste and season if necessary.
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 Olive 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 Chilli Rice Bran Oil Oil
Chilli Infused Salt
Pepper
Mash the avocado and mix in the sour cream, lemon juice and 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.
1/2 cup sour cream
2 tsp lemon juice
3 Tbsp Chilli Rice Bran Oil Oil
Chilli Infused Salt
Pepper
Mash the avocado and mix in the sour cream, lemon juice and 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.
Avocado Dip
1 mashed avocado
250g sour cream
1 tsp sweet chilli sauce
1 tsp Prenzel Citrus Vinaigrette
Mix all ingredients together and serve rice crackers, toasted pita breads or french stick.
250g sour cream
1 tsp sweet chilli sauce
1 tsp Prenzel Citrus Vinaigrette
Mix all ingredients together and serve rice crackers, toasted pita breads or french stick.
Bruschetta
1 crusty loaf
2/3 cup Prenzel Garlic Olive Oil
Salt
2 mince garlic cloves
1 Tbsp Prenzel Cabernet Sauvignon vinegar
2 Tbsp chopped parsley
Grated mozzarella cheese
4 firm tomatoes
Slice bread thickly. Mix garlic with olive 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.
2/3 cup Prenzel Garlic Olive Oil
Salt
2 mince garlic cloves
1 Tbsp Prenzel Cabernet Sauvignon vinegar
2 Tbsp chopped parsley
Grated mozzarella cheese
4 firm tomatoes
Slice bread thickly. Mix garlic with olive 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.
Chilli and Cheese Dip
2 tbsp Prenzel Chilli Olive Oil
1 medium onion, finely chopped
4 chopped chillies
1/3 cup heavy cream
1 cup shredded tasty cheese
In a pan, combine 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.
1 medium onion, finely chopped
4 chopped chillies
1/3 cup heavy cream
1 cup shredded tasty cheese
In a pan, combine 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.
Deep Fried Brie With Onion and Cassis Marmalade
450gm brie
160gm red onions
Mesclun salad mix
50ml Prenzel Red Vincon
50ml Prenzel Creme De Cassis
50ml oil for frying
6 Tbsp flour
1 egg blended with a little milk
Prenzel Premium Avocado 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 Red Vincon, the Cassis 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 Avocado Vinaigrette.
160gm red onions
Mesclun salad mix
50ml Prenzel Red Vincon
50ml Prenzel Creme De Cassis
50ml oil for frying
6 Tbsp flour
1 egg blended with a little milk
Prenzel Premium Avocado 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 Red Vincon, the Cassis 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 Avocado Vinaigrette.
Eggplant and Coriander Salad
2 small eggplant (aubergine)
Salt
3 small zucchini (courgettes)
2 tbsp Prenzel Garlic Olive 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 Garlic Oil, fry until lightly browned on both sides. Remove and cool.
Slice courgettes lengthwise thinly with potato peeler. Place eggplant, courgettes, remaining Garlic Oil, coriander, juices and pepper in bowl. Toss well. Serve as entree or side salad.
Salt
3 small zucchini (courgettes)
2 tbsp Prenzel Garlic Olive 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 Garlic Oil, fry until lightly browned on both sides. Remove and cool.
Slice courgettes lengthwise thinly with potato peeler. Place eggplant, courgettes, remaining 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 Prenzel Cabernet Sauvignon Vinegar
2 Tbsp chopped parsley
¼ cup Prenzel Lemon or Chilli Olive 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.
Grated zest & juice of 4 lemons or limes
2 spring onions
2 tsp sweet chilli sauce
4 medium tomatoes chopped
1 Tbsp Prenzel Cabernet Sauvignon Vinegar
2 Tbsp chopped parsley
¼ cup Prenzel Lemon or Chilli Olive 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 Olive Oil
Cream togeher feta and sour cream to form a smooth paste. Stir in fennel seeds and olive oil. Serve as a dip for raw vegetables or spread on crostini.
3/4 cup sour cream
2 Tbsp fennel seeds-toasted
2 Tbsp Prenzel Garlic Olive Oil
Cream togeher feta and sour cream to form a smooth paste. Stir in fennel seeds and olive 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 or Rosemary Olive 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 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 oil, sprinkle with salt and basil and bake 230°C for 15 minutes.
1/2 tsp sugar
1 cup warm water
Chopped fresh basil or rosemary
3 cups flour
3 tbsp Prenzel Tuscan or Rosemary Olive 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 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 oil, sprinkle with salt and basil and bake 230°C for 15 minutes.
© 2005 Prenzel Distilling Company, Blenheim. New Zealand
