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Prenzel Rice Bran Oil - Chilli Infused


Prenzel Rice Bran Oil - Chilli Infused.

If you like it hot, then Prenzel Chilli Rice Bran Oil is for you!

Add extra flavour, with the right amount of heat, to your favourite dishes.

Size 500ml. 
Gluten Free.
Tips and Ideas: 

Great in Chilli Con Carne

Add some zip to your stir fries

Chilli Popcorn

Perfect dipping sauce.

Here are some receipes you may like to try:

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

Preheat the oven to 180C.  Grease and line two 20cm sandwich tins.  For the cake, place the boiling water, Prenzel Chilli Infused 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.


Chilli Sauce:

24 chillies, mild dried red

2 Tbsp Prenzel Chilli Infused Rice Bran Oil

2 Tbsp Prenzel Garlic Infused Rice Bran Oil

Garlic clove, minced

Salt, to taste

6 Tbsp flour

Wash chillies, stem and seed.

Cook in boiling water for 10 mins or until soft.

Remove and drain. Place chillies and water in blender and whirl until you achieve a pasty consistency.

Heat Prenzel Oils in a large skillet. Add garlic and flour and cook, stirring until flour browns.

Add chilli paste slowly to flour to mix until it forms into a smooth paste.

When all the chilli paste is added, bring to a boil, stirring constantly.

Cook until it thickens, 3-4 minutes.

Thin with water to a thick, saucy consistency.

Use with vegetables, or as hot sauce for meat.

Makes 6 cups.


Fast Tuna Pasta:

90ml Prenzel Chilli Infused Rice Bran Oil

2 cloves garlic, crushed

1 1/2 cups cherry tomatoes, halved

1 Tbsp capers, drained

185g can tuna, drained

2 Tbsp coarsley chopped flat leaf parsley

Zest of 1 lemon, finely grated

1/4 tsp salt

400g spaghetti

2 handfuls fresh rocket leaves, trimmed

Fry garlic in the Prenzel Chilli Oil over a medium for a few minutes, until the tomatoes have softened.

Remove pan from the heat and add capers, tuna, parsley, lemon zest and salt.

Meanwhile cook spaghetti in boiling water until al dente.

Drain spaghetti and turn into a bowl.

Toss through sauce then strew the top with rocket leaves.

Toss again and serve immediately.