Meat

1 frying chicken, cut into pieces
A little Prenzel Garlic olive oil and flour for frying the chicken
4 cups chopped fresh tomatoes
¼ cup water
1 cup vegetable or chicken stock
5 fresh bay leaves
8 peppercorns
2 sticks cinnamon
12 whole cloves
2 cloves garlic, minced
2 sprigs fresh marjoram
A few small onions or shallots
1 cup Kalamata olives
2 tbsp Vincon Red Wine Concentrate
Cooked rice
150g crumbled feta cheese
½ cup parsley, chopped
1 cup chopped walnuts

Preheat oven to 180°C. Remove skin and fat from chicken. Dredge in flour and brown in a casserole dish. Add tomatoes, water and stock. Make bouquet garni with herbs, spices and garlic. Drop into casserole. Add onions to stew. Bake about 1 hour. Add olives and Vincon Red Wine Concentrate. Serve over mound of rice, topped with feta, chopped parsley and walnuts. This dish is even better made the day before. Serves 4.

4 pork fillets
2 large carrots
2 parsnips
2 kumara
4 potatoes
8 shallots
Prenzel Sour Apple Schnapps

Trim pork fillet, cover with Sour Apple Schnapps and leave to marinate in the fridge.

Meanwhile, peel and slice the vegetables lengthways. Lightly oil and season with salt and pepper and roast for approximately 45 minutes. Seal the pork in a pan and then roast for 10-15 minutes. Allow to rest for a few minutes before slicing on an angle and then stacking on a serving plate with the vegetables.

175ml Vincon Red
500ml brown stock
150ml Port
50g unsalted butter

Pour Port into a saucepan and reduce by one third. Add Vincon and simmer for 2 minutes. Boil and reduce stock until it lightly coats the back of a wooden spoon. Add Vincon and Port mixture to stock and whisk in butter.

400g beef, thinly sliced
3 tbsp curry powder
½ tsp chillies, ground garlic clove, minced
1 large onion minced
1 tbsp lemon juice
1 tbsp honey
Prenzel Chilli Olive Oil for basting

PEANUT DIPPING SAUCE:
1 cup peanut butter
1 cup coconut cream
1 tbsp lemon juice
4 tbsp soy sauce
1 tbsp worcester sauce
2 tbsp tabasco sauce
¼ tsp salt

Slice the meat into thin strips, no more than 1/4" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chillies, garlic, onion, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade. Marinade overnight or for 2-3 hours. Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce. Brush meat with Chilli Oil, and brown or grill the meat skewers.
Serve with the warmed peanut butter sauce for dipping.

SAUCE: Blend all ingredients together thoroughly to make a smooth sauce. Keeps well refrigerated, but warm before serving. Serves 8.

2kg lean boneless stewing beef
2 tbsp Prenzel Garlic Rice Bran Oil
25g butter
1 tbsp tomato puree
Salt and pepper
2 cloves garlic, minced
1 bouquet garni
1kg small potatoes
2 tbsp chopped parsley

MARINADE:
350ml Vincon Red Wine Concentrate
350ml water
1 tbsp oil
1 small carrot, sliced
1 onion, coarsely chopped
2 shallots, coarsely chopped
1 clove garlic, chopped
1 tbsp chopped parsley
1 tsp dried thyme
1 bay leaf
5 peppercorns
1 clove

Slice the meat in large cubes and put them in a large bowl with the marinade ingredients and marinate in the fridge until the next day. Drain the meat and blot it dry with absorbent paper. Brown it in the oil in a saucepan over high heat. Add the vegetables from the marinade and the butter and simmer the mixture for 15 minutes. Sprinkle over the flour and stir the mixture over high heat. The flour should brown lightly. Cover the meat with the marinade. Bring to the boil, add seasoning to taste. Add 125ml water, the tomato puree, garlic and bouquet garni, cover and simmer slowly for 2 hours (in a pressure cooker only 50 minutes). About 30 minutes before the end of cooking, peel the potatoes and drop them in boiling water and cook until tender. Serve the stew in a bowl and the potatoes in a separate serving dish sprinkled with the chopped parsley.

For a more elegant stew, towards the end of cooking, add pickling onions which have been blanched in boiling water for 2 minutes, drained, then lightly browned with a little diced bacon and butter for about 5 minutes.
Another good addition would be 275g small button mushrooms sautéed in butter for 5 minutes and sprinkled with 2 tbsp Prenzel Brandy Concentrate before stirring them into the stew. Serves 4 to 8.

1 Small Onion
1 Tbsp Prenzel Lemon Olive Oil
1 cup Cranberry sauce
1/4 dried cranberries
2 Tbsp Prenzel Cabernet Sauvignon
Vinegar
2 Tbsp Chopped Parsley
1 Cup Chopped Cooked Chicken

Peel Onion and chop finely. Heat oil in a saucepan and saute onion for 5 minutes until clear. Add cranberry sauce, dried cranberries, vinegar, parsley and chicken. Cook over a low heat for 5 minutes. Mix through cooked, hot pasta.

Chicken breast fillets
1 onion
¼ tsp chilli powder
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp ground cumin
¼ tsp turmeric
¼ cup Prenzel Garlic Olive Oil

Peel and finely chop onion. Mix onion, cinnamon, ginger, cumin, turmeric and chilli together, add Garlic Olive Oil and mix well. Press the mixture over chicken. Stand at room temperature for about 1 hour then cook in a covered BBQ until poultry is cooked. If a covered BBQ is unavailable, wrap chicken in foil and cook on the BBQ grill.

Quantity chicken drumsticks
1/4 cup soya sauce
1 Tbsp tomato sauce
1 tsp sweet chilli sauce
2 Tbsp honey
1 Tbsp Prenzel Sangria or 2 Tbsp Prenzel Red Vincon
1 tsp freshly grated ginger
1 clove garlic, crushed

Combine all ingredients and marinate at least one hour. Bake, barbecue or grill chicken drumsticks until cooked.

MARINADE:
2 tbsp Prenzel Chilli Olive 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 Olive Oil
8 tortillas

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

1kg chicken pieces
1 onion diced
2 cloves crushed garlic
3-4 bay leaves
Sprig of sage
Sprig of rosemary
2 tbsp Garlic Olive Oil

Sauce:
1 small can of tomato paste
1 cup chicken stock
3 tbsp soya sauce
1 tbsp brown sugar
1/4 cup Vincon Red

Remove skin from the chicken – optional, but better for you! In a pan, heat the olive oil, bay leaves, sage and rosemary and cook onion and garlic until soft – do not brown. (You may need to add a little more oil). Add chicken and seal only. Remove chicken from the pan and add tomato paste and cook for about 5 mins, or until it has caramelised. Add brown sugar and cook for a further 2 mins. Add soya sauce and chicken stock and mix well to combine. Sauce should be slightly thick. Season with salt and pepper. Add chicken back to the pan and simmer for about 25-30 mins. Cover for the first 10 minutes.

While chicken is cooking, boil pasta, drain and toss through a drizzle of Garlic Olive Oil.

Remove chicken from the sauce and put in a serving dish. Gently mix cooked pasta through the sauce. Spoon onto serving plates, garnished with some fresh basil and shaved parmesan cheese. Serve with garlic bread and a fresh garden salad.

Mix Lemon Olive Oil with liquid honey to form a thick glaze and basting chicken for mouthwatering yummy crispy honey lemon chicken. Add a dash of balsamic vinegar to tone down the sweetness and increase the colour if you wish.