Recipes
Taste bud explosions using our edible oil
Chicken Biryani
Ingredients: 600g chicken breast 2 and 1/3 cups natural yogurt 1 tablespoon lemon juice 4 tablespoons ginger garlic paste 2
Sticky Beef Stir Fry with Ginger and Soy
Ingredients: 350g Beef 300g Green Beans 1 x Yellow Green Pepper, sliced 15g Garlic 60g Ginger 2 tablespoons Wilson’s Garlic
Bunny Chow
Ingredients 500kgs chicken thighs or breast cut in bite-sized pieces 1/2 cup Wilson’s Peri-Peri Flavoured Oil 2 to 3 Curry
Vegetarian Baked Pasta
Ingredients: 250g Pasta 1 teaspoon Wilson’s Extra Virgin Olive Oil 1 tablespoon Wilson’s Butter Flavoured Oil 2 garlic cloves chopped
Salted Caramel Cookies
Ingredients: 150g Wilson’s Butter Flavoured Oil 160g soft light brown sugar 1 egg 1½ teaspoons vanilla extract 260g plain flour,
Leftover Boerewors Mac ‘n Cheese
Ingredients 500g elbow pasta 1/2 cup Wilson’s Butter Flavoured Oil 2 tablespoons of Wilson’s Extra Virgin Olive Oil 1/2 cup
Chicken Meat Ball Pasta
Ingredients 400g pack chicken sausages 500g pasta 2 green / red / yellow peppers, deseeded and cut into 1.5cm strips
Baked Aubergine Lasagna
Ingredients 4 medium aubergines or eggplants 200g cheese grated, mixed 300ml tomato juice (or chopped, or passata) 1 teaspoon Italian
Beetroot Pesto
Ingredients 2 medium sized beetroots 1/3 cup pine nuts or walnuts 5 cloves garlic 1 jalapeno (optional) 4 tablespoons parsley
Beetroot Soup
Ingredients 3-4 medium (apple-sized) beetroot (about 500-600g), grated coarsely, or chopped into small dice 500g ripe tomatoes, halved 1 clove
Spinach Pesto
Ingredients 2 cups baby spinach leaves 1/4 cup fresh basil leaves 1/4 cup fresh parsley 1/2 cup chopped walnuts or
Vietnamese Coleslaw
Ingredients 2 red chillies, finely sliced 4 tablespoons white wine vinegar 4 tablespoons Wilson’s Extra Virgin Olive Oil ½ tablespoon
Chilli Con Carne
Ingredients 2 teaspoons Wilson’s Extra Virgin Olive Oil 125g rindless bacon, roughly chopped 750g Extra Lean Beef Mince 2 medium
Mulligatawny Soup
Ingredients 2 tablespoons Wilson’s Butter Flavoured Oil 1 tablespoon Wilson’s Extra Virgin Olive Oil 1 large onion, chopped (2 cups)
Sugar Bean Curry
Ingredients: 1 cup/250ml dry red speckled beans 2 tablespoon Wilson’s Butter Flavoured Oil 1 onion finely chopped 2 bay leaves
Chicken Burger
Ingredients The Patty: 4 skinless chicken breasts 350ml buttermilk 100g plain flour 1 teaspoon dried oregano 1 teaspoon smoked paprika
Vegan Ramen
Ingredients 1 tablespoon Wilson’s Sesame Seed Oil 3 teaspoons ginger, grated 4 teaspoons garlic, minced 3 tablespoons soy sauce 2 tablespoons rice wine vinegar or dry white
Malva Pudding
Ingredients 1 cup castor sugar 2 eggs (room temp) 1 tablespoon smooth apricot jam 1 ¼ cups cake flour 1