Here you will find some tasty ideas to try with your sauces and if you have a look on the label on your sauce you'll find some more ideas. GET CREATIVE 😊
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Crispy Fried Wings
1Kg chicken wings
½ tsp salt
½ tsp pepper
60 g ½ cup cornflour
30g ¼ cup flour
½ tsp baking powder
Mix the batter recipe with the wings until completely coated,
Heat the veg oil in a pan ton 165C
Fry the wings at 165C for 12 mins then drain them and leave to cool for 10 mins
Then the wings again at 165C for 6 mins until crisp
Immediately toss in any Randy’s sauce
4 lb / 2kg chicken wings, wingettes & drumettes
5 teaspoons baking powder
3/4 teaspoons salt
1.If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
2.Preheat the oven to 120°C Put one oven shelf in the lower quarter of the oven and one in the top quarter.
3.Line the tray with foil. Spray the rack on the baking tray with oil.
Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
4.Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
5.Then move the tray up to the higher shelf and turn the oven up to 220°C. Bake for a further 30 minutes, rotating the tray halfway through. The wings do not need to be turned over.
The wings are ready when they are dark golden brown and the skin is very crispy.
Toss with Randy’s Buffalo sauce serve immediately with Blue Cheese Dip and celery sticks.
Blue Cheese Sauce
350g Dochelate Blue cheese
80g Sour Cream
8g White wine vinegar
Korean pork with rice
1 ½ lb boneless pork shoulder (680 g), or pork belly
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
50g Randy’s Korean Sauce
1 tbs veg oil
- slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the sauce.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice or in Bao buns with coriander and cucumber strips
Roast Broccoli Glazed with Korean sauce
1 whole broccoli cut into quarters through the centre
1 tsp Veg oil
1tsp rice wine vinegar
1 Tbsp water
1 clove of Garlic chopped
Pinch of salt
50g Randy’s Korean sauce
Fry the Broccoli stem side down in the veg oil in a shallow pan until coloured,
Add the garlic and continue to lightly fry
Add the vinegar and water and lightly salt the broccoli tops
Cover with a lid and steam for 3-4 mins
Baste over the Korean sauce and toss with the pan juices, sprinkle with chives.
Stir-fried Korean beef
1 tbsp vegetable oil
1 Tbsp soy
1 Tbsp Mirin or honey
2 tsp cornflour
300g beef frying steak, thinly sliced
1 garlic clove , thinly sliced
1 red chilli , finely chopped
3 spring onions , sliced into small pieces
300g pack beansprout
100g bag baby spinach
50g Korean sauce
In a small bowl, mix together the soy, mirin & cornflour to a paste and coat the beef. Heat the oil in a wok or large frying pan and sear the beef in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.
Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice.
BBQ & Chipotle Mayonnaise
25g Blended chipotle chillies or Chipotle Cholula
40g Randy’s Kansas BBQ sauce
Blend everything together until smooth and serve as a dipping sauce for fries, wings or grilled shrimps.
BBQ glazed wings
2.2 lbs (1 kg) chicken wings
2 level tbsp cornflour
½ tsp salt - make sure it's regular table salt
½ tsp pepper
½ tsp smoked paprika
Preheat the oven to 120C and place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drum. Dry the wings with paper towels, then place in a large bowl and add the cornflour, salt and pepper & Paprika. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
Place in a single layer on the rack. It's fine for them to be touching slightly. Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 220C and rotate the tray for even cooking. Cook for a further 15 minutes until the wings are lightly golden and crispy (if your wings aren't particularly meaty, Take out of the oven.
Toss the wings in Randy’s Kansas BBQ sauce and serve straightaway.
Country style ribs
6 Country style pork ribs (these are boneless steaks cut from the shoulder)
Pork Dry Rub
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon fresh cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
Prepare the Ribs for Grilling
1.Rub the country-style ribs with the dry rub, using your hands to press it onto the meat. Let them sit out on the counter while preheating the grill or for best results, cover the ribs with plastic wrap refrigerate for two hours or overnight.
Grill The Country-Style Ribs
1.Place the ribs under or over direct heat on a clean and oiled grate. Grill until golden brown with a slight char on them, about 3 to 5 minutes (depending on size), then flip the ribs and char the other side for an additional 3 to 5 minutes.
2.When both sides of the ribs are charred, cover with foil and cook for about 20 to 30 minutes at 170oC
3.After 20 minutes, check the temperature of the ribs. The thickest part of the ribs should read somewhere around about 65oC
4.At this point, move the ribs back under direct heat and baste with Randy’s Kansas BBQ sauce to caramelise the sauce. It's important to pay close attention not to let the ribs get to charred and black.
5.Double-check the temperature which should be at 72-74oC before removing from the grill. Remove them and allow the ribs to rest at least 10 minutes before serving with extra sauce.
Buffalo Mac & Cheese
400g dried macaroni
1 roasted chicken (meat picked off)
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
60g Randy’s Buffalo sauce
30g cup crumbled stilton cheese
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
Melt butter in a large pan over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in the buffalo sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Grilled Prawns with Hot sauce & Lemongrass
8 prawns or jumbo shrimp the shells, preferably with heads on
40g unsalted butter softened
100g Randy’s Hot sauce
30g minced lemongrass
1 teaspoon ground turmeric
1 tablespoon lime juice, plus wedges for garnish
Pinch of salt
Canola oil for brushing
Grilled naan, lime wedges and coriander for serving
On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
In a small microwave safe bowl, combine the softened butter with the Randy’s Hot sauce, lemongrass, turmeric, and lime juice and season with the salt. Microwave on ,high power just until soft enough to brush but not melted, about 5 seconds.
Turn the grill onto high, arrange the prawns on the grill, brush with the sauce. Grill the shrimp, until lightly charred, about 2 minutes. Brush the shrimp with more of the sauce, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining sauce, naan bread, lime wedges and coriander. Serve right away.
Spicy Nacho Cheese Sauce
60g unsalted butter
35g Plain flour
480ml whole milk
250g shredded cheddar cheese
40g Randy’s hot sauce
1 teaspoon cayenne pepper
salt + pepper to taste
1.Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
2.Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable.
3.Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more hot sauce if preferred.
The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator for up to 5 days. Heat over stovetop or in the microwave before serving again.