Recipes & Ideas

The great thing about Mr Vikkis’ sauces is how versatile they are. When you have one of those days when the cupboard and the fridge is looking a bit bare and you’re not sure what to eat, then Mr Vikkis can help!

You can mix our sauces, pickles and mustards with all sorts of things to make a simple, delicious meal brimming with  flavour. See below for a series of ideas about how to make the best of our products, and enjoy trying some of these delicious, super hot recipes!

Simple ideas for using our sauces

  • Most of our curry sauces can be used to marinade or cook with meat or veg
  • You can combine them with yoghurt to create an instant, creamier sauce
  • With our pickles and chutneys you can try adding a spoon to pasta sauce or a stew to give your recipe a bit of a kick

Some fabulous recipes to try!

The Best Chilli Jam Scotch Eggs

Makes 5 – 6.

Ingredients:

  • 1.5lbs lean pork mince
  • 8 fresh free range eggs
  • Quarter jar of Mr. Vikki’s Chilli Jam
  • 1 teaspoons Mr. Vikki’s HHH
  • Breadcrumbs

Take the mince and season well with salt and pepper, mix in the chilli jam and HHH – use King Naga if you want a little extra kick or leave both out and add a bit more chilli jam for a sweeter taste.

Hard boil 5-6 of the eggs.

Wrap each egg in sausage meat.

Use 2 eggs whisked up and roll your sausage meat wrapped eggs in this, then dredge them in the breadcrumbs.

Deep fry turning once and when the eggs are fully floating they are ready. Set on kitchen paper and allow to cool a little.

Enjoy!

mr-vikkis-scotch-eggs-chilli-jam

Easy Garlic Mushrooms!

Ingredients:

  • 1 punnet of fresh mushrooms. Any variety you fancy.
  • 1 medium pot of double cream
  • Half a veg stock cube
  • Quarter jar of Mr. Vikki’s Garlic Pickle

Glug of olive oil in a pan, add the mushrooms and garlic pickle.

Stir fry for 2 mins then add the cream and stock cube.

Bring to the boil and simmer till the cream has reduced by 1/3rd.

Serve and enjoy – it’s really that quick, simple and super tasty!

mr-vikkis-easy-garlic-mushrooms

Base Gravy {Curry sauce}

For Curries. All your favourites can be created from this base gravy, it can be frozen in take away containers or tupperware to use later.

  • 4 x Big onions chopped up roughly.
  • 50 grams unpeeled fresh ginger chopped up roughly. 50 grams peeled
  • fresh garlic chopped up roughly.
  • 400mls vegetable oil
  • 1tsp heaped salt
  • 240g (small) tin of chopped tomatoes
  • 1tbs tomato puree
  • 1tsp turmeric
  • 1tsp Paprika
  • 1/2 Jar North Indian Curry Paste
  • 100ml coconut milk
  • 500mls water approx, {enough to cover}
  • 6 cloves Garlic crushed
  • 1 peeled carrot
  • 150g cabbagge sliced

Method:

1. Fry the Garlic in the oil until golden brown.

2. Add all other ingredients add enough water to cover .

3. Bring it up to the boil then turn down to a light simmer covered tightly cook for 2hrs until very tender, keep water level the same throughout cooking adding more if necessary

4. liquidize until smooth add more water if need consistency should be that of single cream.

So there you have it, the secret that thousands of curry houses in the UK, of which they loathed to share.

We use Mr Vikkis spices as give extra flavour.

Before you get started there is another fundamental secret to making the perfect curry: Seasoned Oil. Make sure you have this and the above base created before embarking on cooking specific meals.

currysauce

Pressure cooked Goan Lamb Keswick Curry

(you can also do this on the hob just adjust your times)

Ingredients:

  • 1 jar Mr Vikki’s Kewsick Curry Sauce
  • Half a jar Mr Vikki’s Hot Goan Curry Paste
  • 1.5lbs lean lamb cut chunky
  • 2 large onions
  • 2 green peppers
  • Table spoon Mr Vikki’s garlic Pickle (optional)

Cut the lamb really chunky and get your hands in with the Goan paste so it’s well covered and mixed in.

Leave to marinade in the fridge for up to 3 days.

Brown your lamb in the pressure cooker and add the onions and peppers.

Add the Keswick curry sauce and garlic pickle and half a jar of water using the curry sauce jar.

Pressure cook on high pressure for 14 minutes and use slow release.

Serve with rice or nan with mango chutney and lime pickle.

Enjoy!

mr-vikkis-Lamb-Goan-Keswick-Curry

Hot Coriander Baked Salmon

So easy, quick and utterly delicious you won’t believe you’ve made this!

Ingredients:

  • 2 good sizes salmon fillets
  • Quarter bottle of Mr Vikki’s Hot Coriander Sauce

Set the oven to 190c.

Coat the fillets with a good glug each of the Hot Coriander Sauce.

Bake for 18 mins in the top of the oven.

Serve and enjoy!

mr-vikkis-Hot-Coriander-Baked-Salmon

Home Roast Mango Ham

Ingredients:

  • 4lb leg of ham
  • Half a jar of Mango Chutney
  • Rinse the leg in water for at least 1 hour to reduce the salt content.

Cut the fat on the top of the joint into diamonds and roast at 190c for 20 mins per pound and 20 mins over.

The last 30 mins of cooking remove the joint from the oven and cover well with the Mango Chutney. Really get it pressed into all the grooves on the top and each end too.

Return to the over for the last 30 mins – job done!

Enjoy.

mr-vikkis-mango-Ham

Mr Vikki’s Pasta

#ChefsTea not staff Tea! Fast and delicious Cheap too. Recipe for 4 Chefs.

Ingredients:

  • Spaghetti 100g
  • 1 Tin Anchovies
  • 500ml passatta good Stuff
  • Big glug Extra Virgin
  • 2Tbs Capers
  • 1/2 Jar Garlic Pickle
  • 1 Tsp or to taste #KingNaga
  • 1 Onion
  • Parmesan and chopped Parsley black pepper to finish

Cook Spaghetti then drain.

Sweat Onion in Xtra Virgin gently, add Garlic Pickle.

Add King Naga, sweat some more, add Passata, capers and Anchovies. (you can’t tell they are fish when finished)

Reduce till glossy. Stir in Spaghetti, mix well, top with Parmesan and chopped Parsley black pepper.

King Naga super spicy pasta sauce

Ingredients:

  • Spaghetti 100g
  • 1 Tin Anchovies (optional if you’re veggie)
  • 500ml  Passatta
  • A big glug of Extra Virgin olive oil
  • 2 tablespoons of Capers
  • 1/2 Jar of Mr Vikkis Garlic Pickle
  • 1 Tsp or to taste of Mr Vikkis King Naga
  • 1 Onion, finely chopped
  • Parmesan and chopped parsley, salt and black pepper to finish

Put your spaghetti on to cook in a pan of boiling water.

Heat the oil in a pan and sweat the onion gently until it’s translucent in colour. Then add your Garlic Pickle, King Naga and keep cooking for another few minutes. Add the Passata, capers and anchovies and keep cooking over a medium heat until the sauce has reduced and is glossy in appearance.

Drain your cooked spaghetti and mix in the sauce. Top it with some grated parmesan, chopped parsley and salt and pepper and serve hot.