If you’ve been on Instagram lately, you’ll no doubt have seen posts highlighting the beautiful rolling fields of buttery-gold canola fields throughout the Western Cape. These fields produce one of the healthiest cooking oils, perfect for making fragrant curries, sticky caramelised onions and crispy fries. And not only is B-well Canola Oil locally produced, but it’s incredibly versatile both in and out of the kitchen, inspiring us to grab a bottle and start experimenting.
1. OIL INFUSIONS
The light texture and neutral flavour of B-well Canola Oil makes it an excellent choice when creating delicious infused oil, enhancing and locking in all the beautiful flavours of the herbs and spices you add. Your infused oil can be used to add a pop of flavour to your cooking, as an amazing base for dressings and marinades, or enjoyed as a simple dip for chunky slices of freshly baked bread.
Easy herb-infused oil
MAKES 2 cups / PREP TIME 2 hours 10 min / COOK TIME 10 min
2 cups B-well Canola Oil
4 rosemary sprigs, picked
3 thyme sprigs, picked
3 origanum sprigs, picked
6 basil leaves, sliced
1. Heat the oil in a heavy-based pot over low heat for about 6-7 minutes, until the oil is warm but not bubbling.
2. Crush the herbs slightly with the back of a knife and add them to the oil. Continue heating for 1-2 minutes.
3. Remove from the heat, cover with a lid and allow to infuse at room temperature for 2 hours.
4. Strain through a sieve and transfer the oil to a clean, dry glass bottle.
5. Once fully cooled, refrigerate and use within 2 weeks.
Infused oils make great gifts! Pour the oil into a pretty bottle and tie it up with some ribbon and a homemade tag.
Treating yourself to a heavenly home-baked treat doesn’t need to compromise your health. B-well Canola Oil is an amazingly versatile oil that is naturally cholesterol-free, high in Omega 3 and low in saturated fat. It can be used instead of butter or margarine in most traditional recipes creating irresistible cupcakes, pancakes, biscuits and more. Replacing the butter in your baked goods with oil will also prevent them from going hard and stale if you store them in your fridge.
3. COOKING & FRYING
Finding a healthy oil without compromising on flavour has never been easier with B-well Canola Oil. It has a high smoking point and is the perfect kitchen partner for all your cooking and frying needs. It can also be used in dressings, sauces and marinades; The options are endless!
Yasai itame stir fry
SERVES 4 / PREP TIME 40 min / COOK TIME 15 min
3 chicken breasts, cut into strips
4 tbsp soy sauce
2 tbsp oyster sauce
5 tbsp B-well Canola Oil
2 garlic cloves, minced
2 cm ginger, grated
½ onion, sliced
¼ red cabbage, shredded
¼ white cabbage shredded
2 carrots, cut into matchsticks
1 green pepper, sliced
1½ cups bean sprouts
4 servings egg noodles, cooked
⅓ cup peanuts, chopped
2 spring onions, sliced
1. Toss the chicken, 2 tbsp soy sauce and 1 tbsp oyster sauce together in a bowl and allow to marinate for 30 minutes.
2. Heat 3 tbsp B-well Canola Oil in a non-stick pan or wok, until starting to smoke. Add the garlic and ginger and fry for 10 seconds.
3. Add the onion, cabbage and carrots and stir-fry for 5 minutes, until tender. Add the green pepper and bean sprouts and fry for 2 minutes. Remove from the pan and set aside.
4. In the same pan, heat the remaining oil and fry the chicken until golden brown. Add the noodles and fry for 1-2 minutes before adding the vegetables and remaining soy and oyster sauce back to the pan. Toss to coat and heat through.
5. To serve, dish the stir-fry up into a bowl and top with peanuts and spring onions. Drizzle with a little more B-well Canola Oil if desired.
Used cooking oil can have a negative impact on the environment if it is not disposed of correctly, however, many restaurants and companies are now part of a great initiative that converts waste cooking oil into biofuels. If there are no nearby collection points why not upcycle your oil by using it to make homemade soap, as emergency lamp oil or even as a DIY weed killer?
Words & recipes: Kate Turner
Photography: Courtesy images, Freepik