Vegetarian

This pate looks and tastes rather like chicken liver pate, even though it contains no chicken, or liver.

¼ cup Prenzel Garlic Olive Oil
1 large onion, chopped
¼ cup celery, chopped
1 cup chopped walnuts
Pinch of chilli powder
¼ tsp thyme
4 hard boiled eggs
½ tsp salt
Freshly ground black pepper

Heat the oil in a small fry pan, add the onion and celery. Cook over a moderate heat until vegetables are lightly browned. Add the walnuts and continue to cook until the walnuts brown slightly. Stir in the chilli powder and thyme. Remove from the heat, then transfer mixture to a food processor fitted with its metal chopping blade. Process briefly, then add the roughly chopped eggs, salt and pepper and process until the texture is fairly smooth or whatever you consider is the pate texture you want.

4 even sized potatoes
25g butter
2 tsp curry powder
3-4 tsp Lemon Olive Oil

Wash potatoes and make thin cuts across (cutting half way into potatoes). Melt the butter and stir in the curry powder and Lemon Olive Oil. Spoon the mixture over the potatoes. Keeping the cut side up, cook in the microwave for 10-12 minutes (or in the oven for 45-60 minutes) or until tender.

1 kg eggplants
Salt
Oil for frying
4 gloves garlic
1/4 cup Prenzel Tuscan Olive Oil
1 kg ripe tomatoes peeled and chopped
Freshly ground black pepper
315g sliced of grated mozzarella
1/4 cup cup fresh basil leaves
Prenzel Red Vincon

Wash eggplant, cut off the tops and slice crossways 1/2 inch thick. Sprinkle with salt and let stand for 2 hours, tilt the plate so the juices run off. Dry the eggplant and fry in hot smoking until golden on both sides, then drain on paper towels. Heat the garlic and the Tuscan Oil and add the tomatoes and salt and pepper to taste. Cook the sauce for about 30 minutes to reduce, add a spash of Red Vincon for taste and then reduce the mixture a little further. Preheat the oven to 200°C and spread some of the sauce onto the bottom of a baking dish. Add a layer of eggplant, mozzarella and basil leaves and then repeat the layers. Bake 20 minutes and serve hot.

BBQ Variation - brush the eggplant with Tuscan Oil and cook on the BBQ, serve with tomato sauce and grated parmesan instead of mozzarella.

Cut potatoes into wedges. Mix 2 tbsp of Rosemary Oil, a crushed garlic clove, salt and freshly ground black pepper. Stir mixture into wedges and spread wedges in a shallow baking dish.
Bake for 45-50 minutes in an oven pre-heated to 220°C. Turn occasionally.

2-3 cups kidney beans
4 medium onions
2 green peppers
2 stalks celery
3 cloves garlic
1 tsp each basil, oregano
1 tbsp chilli powder
1 tsp cumin
2 cans tomatoes
Black pepper, bay leaf
½-1 cup cashews
Handful raisins
1 tsp salt
2 tbsp Vincon White Wine Concentrate
Prenzel Chilli Olive Oil

Saute onions, green peppers, celery, garlic in the Chilli Oil. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins. Add beans, simmer covered for 30 min. Add water if necessary. Add Vincon White when casserole is almost ready. For variety, add carrots or green beans
(may need to cook longer until they are tender). Even better if re-heated the next day.

1kg fresh bok choy
1 tbsp cornflour
2 tbsp soy sauce
2 tbsp Prenzel Garlic Olive Oil
2 thin slices, root ginger, finely chopped
1 clove garlic, finely chopped
1/8 tsp ground cayenne pepper(optional)
2 tbsp water

Wash bok choy and cut off leaves and reserve. Remove bottom root, cut stems into ¼ inch slices. Cut leaves into ½ inch strips. Mix cornflour and soy sauce. Heat Garlic Oil in skillet over medium-high heat. Add ginger and garlic. Stir-fry until garlic is light brown. Stir in pepper. Add Bok Choy stems. Stir fry 2 minutes. Add water. Cover and cook until stems are crisp-tender, about 2 minutes. Stir in cornflour mixture and bok choy leaves. Cook and stir until leaves are wilted, 1-2 minutes. Serves 4 to 6.

Take 1 red cabbage and shred it finely. Add a finely diced onion and quarter of an apple. Pour in Creme de Cassis to taste and bake it for about an hour at 150°C.

4 tblsp Butter Flavour Rice Bran Oil
750g onions, thinly sliced
680g jar Golden Sun Roasted Red Peppers, drained, cut into thin strips
4 tablespoons sliced Golden Sun Jalepeno Peppers, drained
1 cup chicken stock
1 tablespoon balsamic vinegar
2 teaspoons fennel seeds

400g fresh fettuccine
1/2 cup freshly grated Parmesan cheese

Add half the Essentiall Butter oil to a large frying pan over medium-high heat. Add the onions. Saute for 2 minutes. Add the jalepenos, chicken stock, vinegar, and fennel seeds. Reduce the heat to medium. Simmer until the sauce reduces slightly, about 5 minutes. Whisk in the remaining Essentially Butter oil. Remove from the heat and cover to keep warm.
Meanwhile, cook the fettuccine in a large saucepan of boiling water, until just tender. Drain. Return to the saucepan. Add the sauce and toss to coat. Transfer to serving bowls. Sprinkle with the Parmesan cheese before serving.
Serves 4

Slice mushrooms and marinate in a mixture of Chilli Olive Oil and Rice Vinegar for several hours. This makes a wonderful accompaniment to Thai or Mexican food.

450g courgettes
4 tbsp sour cream
2 tbsp chopped chives
1 tbsp Rosemary
1 tbsp Rosemary Olive Oil
Freshly ground rock salt and black pepper

Wash and trim courgettes and cut into 1 cm thick slices. Drop into saucepan of boiling salted water for 10 minutes, drain and return to a hot pan with oregano and olive oil for a few minutes. Add sour cream and chives and freshly ground rock salt and black pepper.