Recipes

Ummm... Yum!

Oysters Kilpatrick

1. Fineley chop 3 rashers of good quality and well smoked bacon

2. With a small amount of oil, fry bacon pieces until crispy. Once cooked, drain bacon on papertowel and put aside

3. Arrange 12 oysters on an over proof tray, on top of a thick layer of rocksalt (to keep them from falling over)

4. Spread chopped bacon over each oyser evenly, along with a teaspoon of any flavour of Ringa Black Sauce and a drizzle of bbq sauce.

5. Finish with copped parsely on each, and cook under the grill until sauce caramelises on each. Serve with a slice of lemon.

Family Fave

Ceasar Salad Dressing

  • 3 tbs freshly, finely grated parmesan cheese
  • 1 clove crushed garlic
  • 3x anchovie fillets
  • Juice of half a lemon
  • 1 tsp Dijon mustard
  • 1 tbs Original Black Sauce
  • 1/2 tsp cracked black pepper
  • 1 cup whole egg mayonnaise

Place all ingredients in a food processer and whizz for 1 minute.

Drizzle over your favourite ceasar salad
Oven Baked Chicken Wings

BBQ Vibes

Marinated Wings

  • 12x chicken wings pat dry
  • 1 tbs soy sauce
  • 2 tsp Smoked RInga Black Sauce
  • 2 tsp grated ginger
  • 1 crushed clove garlic
  • 2 tbs sweet sake
  • 1 tsp brown sugar
  • 2 tsp lemon juice
  • 1 tbs honey
  • 1 tsb sesame oil
  • 1/4 tsp freshly ground pepper
  • 1 tbs finely chopped parsley

Mix all ingredients except chicken pieces in a bowl. Add chicken, and marinade overnight (or min 2 hours)

Preheat oven to 180C. Arrange wings on oven proof tray and bake for 35-40 mins.

Summer Seafood

Seafood Dipping Sauce

  • 1 cup whole egg mayonnaise
  • 1 tsp curry powder
  • 1 tbs tomato sauce
  • 2 tsp Original Ringa Black Sauce

Mix all ingredients well. Dip your favourite seafood.

*Hot tip: This sauce also goes well for a dipping sauce for hot chips or curly fries