"Bombay Bhel"

"A bowl of puffed rice, 1 medium onion finely chopped, 1 large beef tomato finely chopped, 1 green chilli deseeded and finely chopped, half a cucumber unpeeled - finely chopped, juice of 1 lime, 3 generous dashes of the Holy Cow spicy bombay ketchup,
1 dash of the Holy Cow goan extra hot lime sauce, 1/2 tsp of cayenne pepper, 1 tesp of salt, 1 tsp palm sugar. Chopped coriander"

"Whisk together the lime juice, the Holy Cow spicy bombay ketchup, the Holy Cow goan extra hot lime sauce, cayenne pepper, salt and palm sugar. Mix the chopped veg and chilli in a large bowl. Add the sauce mix to the veg and give it a stir. Add the
puffed rice and give it a quick toss. Garnish with chopped coriander and serve immediately."

(Neha Gupta 2011-01-27)

"Mango & chilli BBQ chicken"

"Good glug of yoghart good glug of Holy Cow mango & chilli BBQ Pepper & salt to taste Olive oil 2 tea spoons of paprika 1/2 tea cup of lager 4 chicken thighs whatever veg you wanna serve with it OVEN AND FRIDGE VERY IMPORTANT :) lol"

"Put yoghart, mango & chilli BBQ sauce, paprika, salt and pepper to taste into a bowl and mix add the chicken (make sure the marinade covers the chicken) cover in cling film and place in the fridge over night, I've found 6 hours is okay but overnight
is better when ready to cook turn oven on to 220 deg C 425 deg F Gas 7 and allow to heat turn the hob on and in a frying pan place the chicken and add the marinade with 1/4 of the beer allow chicken to brown off when browned place chicken
on a baking tray leaving the sauce to reduce when reduced by 1/3 pour over the chicken cook chicken for 10 mins then baste with lager then cook chiken till done basting every 5 mins with remaining lager. serve with whatever veg u want but i
tell you what its good LOVE THE SAUCES BEST FIND "

(Pete Risk 2010-07-29)

"Seriously Fast....Spicy Mango Sausages...!"

"1 Packet of the finest Cumberland sausages (4). 2 tablespoons of Holy Cow! Spicy Monsoon Mango Sauce "

"This is the quick cheat version! Cook 4 sausages in a pan until lightly golden and nearly done. Add the Spicy Monsoon Mango sauce and cover all of the sausages. Cook until the sauce is piping hot and the sausages are completely cooked through.
Serve and enjoy! "

(Holy Cow! Food Company 2010-04-16)

"Spicy Mango Sausages"

"450 g boned pork shoulder, diced, 450 g belly pork, rind removed and diced, 50 g white breadcrumbs, 2 teaspoons of salt, 1 teaspoon ground black pepper, 1 tablespoon of Holy Cow! Spicy Monsoon Mango Sauce, "

"Ensure that the meat is cold and mince using a course disk. You are aiming for the texture of beef mince. Mix in the breadcrumbs and the Spicy Monsoon Mango Sauce. Fry a small piece to check seasoning, adjust if necessary. Make into sausages,
if you are feeling brave make a single, long sausage which you can then coil (this is best with two people). Rest the sausage/sausage meat for at least a few hours before cooking. This looks best cooked in a coil It can be difficult to cook a
coil in a frying pan or grill so it is best baked in a medium oven (180 degrees, gas mark 4) for 35 minutes, basting frequently. Serve with mash and onion gravy..enjoy! "

(Holy Cow! Food Company 2010-04-16)

"Holy Cow! Burgers"

"500g lean minced beef 2/3 slices of bread made into breadcrumbs 1/2 tsp of salt 1 tbsp hot chilli powder A generous amount of black pepper 1 egg 1.5 tsp of chipotle paste (if you can find it!) 1 medium white onion grated 5 tbsp Holy Cow!
Himilayan Hot Garlic sauce"

"Combine all ingredients in a mixing bowl and add breadcrumbs until texture is firm enough to form a burger shape. Mixture makes roughly 6 decent sized burgers. Grill under a medium-high heat for around 9 minutes a side"

(Dave Newell 2009-07-21)

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