VIP sauce has become a kitchen cupboard essential because it is so incredibly versatile and the perfect flavour enhancer for most anything from chips, dips and marinades to steaks, boerie rolls, eggs, meatballs, bacon sandwiches and, of course, the traditional full English breakfast.
Here are a few recipes you can make using VIP sauce.
BBQ Cauliflower Margherita
Makes 2 pizzas
1 head of cauliflower
2 Tbsp Sriracha
1 Tbsp rice wine vinegar
2 Tbsp VIP sauce
1 Tbsp honey
2 pizza bases 2 Tbsp olive oil ¼ cup onion, finely diced 1 tsp dried oregano 1 tsp dried basil 3 cloves garlic, finely grated
1 tin Italian crushed tomatoes
2 Tbsp VIP sauce 1 tsp sugar 1 tsp salt
Handful cherry tomatoes
Fresh micro basil leaves
Preheat oven to 200˚C.
Whisk together the flour and water until smooth.
Slice the cauliflower into little florets.
Toss the cauliflower in the flour mixture until well coated.
Spread onto a lined baking tray and bake in the oven for 8 minutes. Stir all the florets around and bake for another 8 minutes until the batter has some crunch and colour to it.
In a small saucepan combine the Sriracha, vinegar, VIP sauce and honey. Bring to a simmer and take off the heat.
Toss the baked cauliflower in the hot sauce and return to the baking tray and bake for a further 10 minutes. Set aside.
In a small saucepan over medium heat, add the olive oil, onion, oregano and basil. Stir until the onion is translucent. Add the garlic and continue to cook for another minute. Add the tomatoes along with the VIP sauce, sugar and salt and simmer for 30 minutes. Set aside.
At least 45 minutes before baking, place a pizza stone on an oven rack set to the top position and preheat the oven as high as it can go. If you don’t have a pizza stone, no problemo- bake the pizza right on a lined baking sheet for a little longer.
To assemble your pizzas:
Flour surface well. Spread some of the homemade tomato sauce evenly over the pizza base, leaving a border along the edge. Place 8 to 10 chunks of mozzarella or grated mozzarella evenly over the pizza. Drizzle with extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone and bake until cheese is melted and crust is spotty brown, 6 to 12 minutes total. Carefully pull pizza half way out of the oven and top with the spicy cauliflower. Bake for another 2 to 3 minutes. Remove from the oven and transfer to cutting board. Top with fresh micro basil, slice, and serve.
Sticky VIP Wings
10 chicken wings (split) about 700g
½ cup cold unsalted butter
⅓ cup VIP sauce
⅓ cup of your favorite hot sauce
2 tsp red wine vinegar
¼ cup honey
¼ tsp cayenne pepper
¼ tsp garlic powder
1 tsp flour
Preheat oven to 180˚C. Place a wire rack on a baking tray; evenly spread the wings on the rack. Bake the wings for 20 min or until golden brown and crispy.
In a saucepan over medium heat, combine butter, VIP sauce, hot sauce, vinegar, honey, cayenne pepper, garlic powder and flour. Cook until sauce thickens and coats the back of a spoon.
Remove wings from oven and coat with sauce. Place the coated wings back on the rack and bake for an additional 5 min. Sprinkle with sesame seeds, chilli and fresh coriander before serving.
Serve with crispy potato wedges and extra VIP sauce for dipping.
2 racks pork spare ribs
1 tbsp dry mustard
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp salt
1 tsp freshly ground black pepper
¼ cup VIP sauce
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp paprika
2 tsp chili powder
1 tsp cayenne pepper
½ cup tomato sauce
½ cup VIP sauce
¼ cup water
¼ cup brown sugar
Preheat oven to 150˚C.
With a sharp boning knife, remove the membrane from the back of each rack of ribs.
Combine Dry Rub ingredients in a bowl and mix well. Rub mixture evenly on ribs. Wrap each rack in tinfoil. Place on wire rack in oven. Cook for 2 hours.
In a saucepan over medium heat sauté the minced garlic in olive oil. Once the garlic begins to turn golden brown add the paprika, chili powder and cayenne pepper. Continue to cook for 2-3 min. Add the tomato sauce, VIP sauce, water and brown sugar and cook until thick.
Remove the ribs from the tinfoil. Using a brush, liberally coat the ribs with the Rib Sauce. Place the ribs back on the rack and bake for an additional 20 min.
Serve with coleslaw, skinny fries and VIP sauce for dipping.