Recipes

Taste bud explosions using our edible oil

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

Peri Mayo

Ingredients 20 dried peri-peri chillies reduce to 10 for a mild sauce 2 red onions peeled and thickly sliced 4

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

Lo Mein

Ingredients: Sauce: 2 tablespoons dark soy sauce (sub regular soy sauce if needed) 1 tablespoon light soy sauce (sub regular

Malva Pudding

Ingredients 1 cup castor sugar 2 eggs (room temp) 1 tablespoon smooth apricot jam 1 ¼ cups cake flour 1

Easy Lasagna

Meat Sauce: 1 tablespoon Wilson’s Rosemary Flavoured Oil 1 onion, finely diced 2 cloves garlic, minced 1 carrot , finely

Beef Stew

Ingredients 1 tablespoon Wilson’s Flavoured Rosemary Oil 1kg beef chuck stew meat, cubed into approximately 2-3cm pieces 1 onion, chopped

Greek Lamb Chops

Ingredients: 1/4 cup Wilson’s Extra Virgin Olive Oil plus 1 tablespoon for cooking Juice of 1 lemon (about 1/4 cup

Vegan Sesame Sichuan – Styled Noodles

Ingredients 500g Asian noodles 4 to 5 green onions/scallions, sliced 4 cloves garlic, minced 1/2 cup vegetable broth 1 teaspoon

Vegan Chocolate Coconut Cake

Ingredients Cake 1 1/2 cup coconut milk, room temperature 1 tablespoon apple cider vinegar 1/3 cup Wilson’s Coconut Oil, melted

Shepard’s Pie

Ingredients Meat Filling: 2 tablespoons of Wilson’s Extra Virgin Olive Oil 1 cup chopped yellow onion 500g 90% lean ground