Ingredients

• 1 quantity of salmon or trout Prenzel Peach Schnapps
• Prenzel Lemon Rice Bran Oil Fresh lemon slices
• Fresh Dill
  

Method

Place salmon or trout in tin foil and splash oil and schnapps over the fish.
Place slices of lemon and pieces of fresh dill along the top of the fish.
Season with salt and pepper, fold foil to make a parcel, and bake in a slow oven for approx 1 hour until the fish is cooked.

Hollandaise Sauce Ingredients

• 2 egg yolks
• 2 Tbsp Prenzel Sauvignon Blanc Wine Vinegar
• Pinch of salt
• 1 Tbsp hot or boiling water
• 100g melted butter

Method

In a blender add egg yolks, wine vinegar, water and pinch of salt. Blend until smooth. Slowly add in melted butter and blend again until smooth. Season if required.
This sauce is so quick to make, you can prepare it once the Eggs Benedict is already assembled, drizzle it on top and serve it up to mum in bed! She'll love you for it! Extra sauce will keep for up to one week if refrigerated - it's lovely on toast.

To assemble Eggs Benedict

• 2 eggs
• 1 toasted English muffin
• Hollandaise sauce (as above)
• 2 slices of bacon (smoked is best)

Method

Lightly poach eggs, and drain. Meanwhile cook bacon (fry or grill). Toast muffin and butter, place crispy grilled or fried bacon on top of muffins. Place poached eggs on top of bacon and drizzle on hollandaise.

Garnish with fresh parsley or chives.

Ingredients

• 1 whole snapper
• 1 clove of garlic, chopped
• 1/4 cup parsley, chopped
• 1/8 cup thyme, chopped
• 1/4 cup olives, chopped
• 2 Tbsp capers, chopped
• Prenzel Tuscan Rice Bran Oil
• 1 lemon
• Salt and pepper

Method

Cut 3-4 diagonal cuts into one side of the snapper.
In a bowl mix the garlic, parsley, thyme, olives and capers. Then stuff into the cuts.
Squeeze the juice of the lemon over the fish and then drizzle with Tuscan Rice Bran Oil. Season with salt and pepper.
Cook in a 200 ° C preheated oven for approximately 20 minutes (depending on the size of the fish).
Serve with Tabouleh or Couscous.

Ingredients

• 1 trim lamb topside or boneless round roast
• 1 Teaspoon honey
• 2 Tablespoons chopped herbs, mainly parsley with rosemary
• 1 Teaspoon Prenzel Cabernet Sauvignon Vinegar
• Prenzel Garlic infused flaky salt
• A pinch of mustard powder or 1 Tbsp of Prenzel Barrelhouse Mustard
• 1 Teaspoon Prenzel Rosemary Olive Oil
• Freshly ground black pepper

Method

Season the lamb with herbs, salt and pepper. Roll it into a neat shape and fix it with a metal skewer or tie it with string. Mix the honey, Sauvignon Blanc Vinegar and mustard together and rub the mixture into the meat.

Let the lamb stand for 30 minutes, turning in the mixture several times. In a small heavy saucepan, frying pan or flameproof casserole, heat the oil and brown the meat on all sides. Put a lid on the pan and cook over a moderate heat for 15 minutes.

Remove the roast from the heat, cover with aluminium foil and put into a warm place for about 10 minutes. This standing time allows the juices to settle, making slicing the meat easier.

Carve the lamb into thick slices and serve with mint sauce.

A fabulous breakfast or brunch!

Ingredients

• 2 large eggs
• 1 cup milk
• 3½ Tbsp Prenzel Butter Rice Bran Oil
• 165g plain flour
• 3 tsp. baking powder
• 4 tsp. caster sugar
• ½ tsp. salt
• fresh berries to serve
• Prenzel Mixed Berry Tipsy Topping

Method

In a large bowl, whisk the eggs until light and frothy.
Add milk and butter oil.
In another bowl, sift together the dry ingredients, then whisk into the liquid ingredients until you have a smooth batter.
Place a nonstick frying pan on a medium heat.
When hot, pour in about ¼ cup of batter for each pancake, leaving space between them. Flip when the batter bubbles.
Serve with fresh berries and a swirl of Prenzel Mixed Berry Tipsy Topping

Serves 4-6

Ingredients

• 4-6 apples - peeled 1/3 of the way down and cores removed
• 2 Tbsp brown sugar
• 1 Tbsp butter
• Sprinkle of milk powder
• Handful of chopped walnuts (or a couple of spoonfuls of our Moutere Gold Fruit Mince)
• Handful of sultanas
• Prenzel Mulled Wine Mixer

Method

Preheat oven to 160°c.
Cream butter and sugar, add enough milk powder to form a paste. Add sultanas and walnuts. Fill the centre with the fruit and nut mix.
Place apples in a baking dish and pour 150ml Prenzel mulled wine (mixed as per instructions on the bottle)
Bake for 45 minutes. Baste apples every 15 minutes.
Serve with vanilla ice cream or crème fraiche

Ingredients

• 12 ready baked eclairs
• 500ml cream, whipped with 1 Tbsp icing sugar
• 1/4 cup Prenzel Peach Schnapps
• 3 tins peach slices (440ml each), drained
• Icing sugar, to serve

Method

Drain peaches well. Drizzle with schnapps then cover and leave in the fridge for at least 2 hours. Split eclairs and fill each with approximately 2 Tbsp of whipped cream. Place 2-3 peach slices on the cream, then replace the éclair top. Dust with icing sugar and serve.