Introducing Lee Kum Kee’s Oriental Sesame Dressing www.uk.lkk.com
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Introducing Lee Kum Kee’s Oriental Sesame Dressing
The sun’s shown up, the skies are clear and the spirit of summer is upon us, with BBQs, picnics and al-fresco dining galore. Helping you make the most of your summer soirees is Lee Kum Kee’s Oriental Sesame Dressing.
Packed full of flavour, this is a unique blend of light soy sauce, sesame oil, aged vinegar, garlic and chilli. It is an aromatic, tangy dressing, perfectly complementing a deliciously meaty back-garden BBQ or a sensible summer salad in the park!
It can also add a bit of kick to your noodles or try it as a delectable dipping sauce for dim sum and dumplings.
Lee Kum Kee’s Oriental Sesame Dressing promises authentic taste, aromatic flavours and plenty of umami.
Grab your sunglasses and pick up a bottle from selected Tesco stores, Ocado or Amazon, RRP £2.30.
Smokin’ Lotus’ Barbecued Spicy & Garlic Tofu
‘I personally love spicy food, especially with tofu! This spicy, smoky tofu is a great alternative to meat for any BBQ’ Rosie Chik of Smokin’ Lotus.
Serves: 4-6
Preparation time: 10 minutes (plus pressing time and marinating time)
Cooking time: 10 minutes
Ingredients:
• 2 packs extra firm tofu approx. 396g each
• Oil e.g. veg, sunflower, rapeseed
Marinade:
• 2 tbsp Lee Kum Kee Sweet Soy Sauce
• 2 tbsp Lee Kum Kee Pure Sesame Oil
• 2 medium cloves garlic, grated or crushed
• 2 tbsp grated fresh ginger
Glaze:
• 2 tsp Lee Kum Kee Sweet Soy Sauce
• 2 tbsp Lee Kum Kee Chilli Garlic Sauce
To serve:
• Cucumber, mint, soft buns and salad leaves
Method:
1. Cut the tofu into 1cm slices. Lay a clean tea towel on a board, place the tofu on top then cover with another clean tea towl. Place a second board on top with a weight e.g. cans, and leave for 1 hour. Alternatively use 3-4 pieces of paper towel.
2. In a shallow dish mix all the marinade ingredients together, add the tofu, turn to coat both sides then allow to marinate for 30 minutes or overnight if preferred.
3. To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the hottest part of the grill and cook for 2 minutes before turning. Cook on the other side for 2 minutes or until slightly charred.
4. Mix the glaze then brush onto the BBQ tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the bbq tofu and topping with salad leaves.
Tip: If it’s not BBQ weather, cook the tofu on a lightly oiled griddle pan.
Smokin’ Lotus’ Cold Sesame Noodle Salad
‘This is a lovely refreshing side dish and a great compliment to all the other rich meat dishes normally found at a BBQ’ Rosie Chik of Smokin’ Lotus.
Serves 4-5
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients:
• 150g dried rice vermicelli noodles
• 75g sugar snaps
• 150g beansprouts, rinsed and drained
• ½ large cucumber
• 5-6 radishes, trimmed and thinly sliced
• 4 spring onions, trimmed and thinly sliced
• small bunch coriander, roughly chopped
To serve:
• Sesame seeds (optional)
Dressing:
• 3 tbsp Lee Kum Kee Premium Light Soy Sauce
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 4 tsp rice vinegar
Tip: For an easier version replace the dressing with 4 tbsp Lee Kum Kee Oriental Sesame Dressing.
Method:
1. Cook the noodles according to the pack instructions. Drain, rinse with cold water and drain very well, put into a large bowl.
2. Blanch the sugar snaps in a small pan of boiling water for 1 minute, Drain, plunge into cold water, then drain again. Thinly slice on the diagonal, add to the noodles with the bean sprouts.
3. Wash and cut the cucumber into thin batons or use a julienne tool to make thin strips, add to the bowl with the radish, spring onion and coriander.
4. To make the dressing, mix all ingredients together. Add to the bowl and toss together
5. Turn into a serving dish and scatter over the sesame seeds.
Smokin’ Lotus’ Barbecued Rib of Beef with a hot & aromatic dipping sauce
‘Two of my favourite things are a BBQ and a Sunday roast, so I thought why not combine the two… The rib of beef is a showstopper and will make the perfect centre piece to any BBQ. To top it off, beef and oyster sauce are one of my favourite combinations’ Rosie Chik of Smokin Lotus.
Serves: 4-6
Preparation time: 10 minutes (plus marinating time)
Cooking time: 40-45 minutes
Ingredients:
• 1 Rib of beef (also known as Prime Rib) 1.8kg
Marinade
• 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
• 2 tbsp Shaohsing rice wine
• 30g fresh ginger, thinly sliced
• 4 large cloves garlic, sliced
• Freshly ground black pepper
Glaze
• 4 tbsp Lee Kum Kee Premium Oyster Sauce
• 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 2 tsp freshly grated ginger
Method
1. Mix all the marinade ingredients together and coat the beef. Leave the beef to marinate in the fridge for at least 2 hours or up to 24.
2. To prepare the glaze mix all the ingredients together. Leave to the side until needed.
3. Remove the beef from the fridge and leave for 1 hour to come to room temperature whilst preparing the BBQ.
Prepare your BBQ with 2 cooking zones, one high direct heat and a cooler indirect heat zone. If you are using charcoal makes sure they are fully lit and all the flames have died down. If you are using gas, you can use the temperature control to lower the heat and mimic the indirect heat zone.
4. Brush all the pieces of garlic and ginger off the beef and discard. Cover the beef with black pepper and place on the hot zone of the BBQ and cook for approx. 5 minutes on each side, repeat this process until the beef is a lovely golden brown on every side. Make sure you sear the bone and fat as well as the meat. Now move the beef to the cooler area of the BBQ and cook for 10 minutes, then turn, do this until the beef is cooked to your liking. This will take approx. 40 minutes (depending on how hot your BBQ is).
5. Using a temperature gauge you can assess how well done the beef is as indicated on the chart.
Rare 50C
Medium rare 55C
Medium 60C
Medium well 65C
6. Once your beef has reached the desired internal temperature, coat it all over with the glaze and sear on all sides on the high heat zone for a few minutes, until slightly charred. Take off the BBQ, place on top of a board and cover with foil, allow it to rest for 10 minutes, before carving.
7. If you don’t want to use the BBQ to cook your beef then you can cook your rib of beef in the oven instead. Take your beef out of the fridge an hour before cooking and pre-heat your oven to 220F/gas mark 7. Roast for 20 minutes and then turn down your oven to 160F/gas mark 3. Cook for approximately 60 to 80 minutes till your beef is cooked the way you like it. Just before your beef is done, cover it with some of the glaze and return to the oven for 5 minutes. Allow to rest before carving.
8. To serve cut the meat off the bone and then slice at an angle. Either pour over the remainder of the sauce or serve it as a dipping sauce on the side.
Smokin’ Lotus’ Chinese Style Lamb Skewers
‘I love the mix of Chinese sauces and Middle Eastern spices that is common in the North West of China where the East meets the West. These skewers are salty, spicy and oh so moreish!’ Rosie Chik of Smokin’ Lotus.
Servers: 4-6
Preparaton time: 20 minutes plus marinating time
Cooking time: approx. 10 minutes
Ingredients
• 850g shoulder or neck of lamb
Marinade
• 2 tbsp Lee Kum Kee Premium Light Soy Sauce
• 4 tbsp Lee Kum Kee Premium Oyster Sauce
• 30g freshly grated ginger
• 2 tbsp Shaohsing rice wine
Spiced salt
• 2 tsp cumin seeds
• ½ tsp dried chilli flakes
• 1 tsp sea salt
Serve with flatbreads and salad.
Method
1. Cut the lamb into 3cm cubes. Mix the marinade ingredients in a glass bowl, add the lamb and turn until well coated. Cover and leave to marinate for at least 2 hours and up to 24 hours.
2. Mix all the spiced salt ingredients together.
3. Thread the lamb cubes onto skewers (if using wooden skewers, soak in water 30 minutes and protect the ends with foil when assembled).
4. To cook, light your BBQ. If you are using charcoal make sure the coals are fully lit and all the flames have died down. Place the lamb skewers on top of direct heat and sprinkle liberally with the spiced salt. Grill for 3-4 minutes each side, sprinkling with spiced salt every time. Cook to your liking.
5. If you prefer to cook indoors, heat your grill to high and repeat the process described in step 4.
6. Serve with warmed flat-breads. Garnish with micro herbs or other salad leaves.
Smokin’ Lotus’ Plum & Ginger Pork Belly
‘I love plum and ginger, together they really elevate the flavour of the pork. This recipe is quick, easy and oh so delicious!’ Rosie Chik of Smokin’ Lotus.
Serves: 4-6
Preparation time: 15 minutes plus marinating time
Cooking time: 10 minutes
Ingredients
• 1kg thinly sliced pork belly
• 3 large plums
Marinade:
• 4 tbsp Lee Kum Kee Premium Light Soy Sauce
• 4 tbsp Shaohsing rice wine
• 40g freshly sliced ginger
Glaze:
• 2 tbsp Lee Kum Kee Hoisin Sauce
• 2 tbsp Lee Kum Kee Premium Oyster Sauce
• 2 large plums
• 2 tsp freshly grated ginger
Method
1. Remove the rind from the pork if not already rindless. Put into a large ceramic or glass dish.
2. Mix all of the marinade ingredients, then coat the belly slices. Cover and marinate for at least 30 minutes or overnight in the fridge.
3. To make the glaze, halve and remove the stones from the plums, roughly chop then put into a food processor with the Hoisin and Oyster sauce. Blend until smooth.
4. To cook, light your BBQ. If you are using charcoal, make sure it is fully lit and all the flames have died down. You want your BBQ to be as hot as possible.
5. Meanwhile halve the remaining plums, remove the stones and brush with glaze.
6. Put the slices of pork onto the grill and cook for 2 minutes before turning. Repeat this process moving the pork away from any grease flare ups. When the pork is almost cooked, (this normally takes 4-6 minutes), brush with the glaze and also place the glazed plum halves on the grill rack.
7. If you prefer to cook indoors, heat your grill to high and repeat the process in step 4.
8. Continue to cook until the pork and plums are charred on both sides. Serve with any remaining glaze.
