Archive For The “Recipes” Category

Lee Kum Kee and Gizzi Erskine’s Chicken

Lee Kum Kee and Gizzi Erskine’s Chicken

Soy Roast Chicken by Gizzi Erskine Gizzi Erskine presented several cooking programmes and cookery features for ITV1’s This Morning, contributed to Healthy Food Guide magazine and appeared on Sky1’s Taste. She has published Kitchen Magic and her latest book, Skinny Weeks and Weekend Feasts, is a best-seller. Here Gizzi turns her attention to Lee Kum…

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Black Pig Cocktail

Black Pig Cocktail

The Black Pig is a cocktail for lovers of those drinks that shout aniseed. The Vodka tastes of berries but both Sambuca and Pernot offer distinct non-fruit flavours of fennel-like herbs.   Ingredients Black Liquorice Sambuca 25ml Pernod 25ml Eristoff Black Vodka 25ml   Method   Put all the ingredients into an ice-filled shaker and…

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Lee Kum Kee and Ken Hom’s Spicy Aubergines

Lee Kum Kee and Ken Hom’s Spicy Aubergines

Ken Hom’s Braised Spicy Aubergines Lee Kum Kee have some of the best Chinese ingredients available in the UK. Celebrated Chef Ken Hom takes advantage of these in this recipe for Spicy Aubergines. Delicious! Ingredients 450g (1 lb) aubergines 2 tbsp Lee Kum Kee Premium Dark Soy Sauce 1 tbsp Lee Kum Kee Chilli Garlic…

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Lee Kum Kee Chinese Barbecue Gammon & Pineapple

Lee Kum Kee Chinese Barbecue Gammon & Pineapple

Gizzi Erskine presented several cooking programmes and cookery features for ITV1’s This Morning, contributed to Healthy Food Guide magazine and appeared on Sky1’s Taste. She has published Kitchen Magic and her latest book, Skinny Weeks and Weekend Feasts, is a best-seller. Here Gizzi uses Lee Kum Kee Chinese ingredients to give a twist to the…

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Green Chicken Curry (Kaeng Kheaw Waan Kai)

Green Chicken Curry (Kaeng Kheaw Waan Kai)

This recipe has been generously contributed by Executive Chef Roberto Conrad and Chef Pan of Outrigger Laguna Phuket Beach Resort, Thailand The rich coconut milk base paired with chunks of chicken, round Thai eggplant, and chillies is a recipe for delicious culinary comfort! Grab a bowl of freshly steamed rice and green curry, and enjoy…

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Ken Hom’s Vegan friendly Sichuan Dan Dan Noodles

Ken Hom’s Vegan friendly Sichuan Dan Dan Noodles

Lee Kum Kee have some of the best Chinese ingredients available in the UK. Celebrated Chef, Ken Hom, takes advantage of these vibrant flavours in his recipe for spicy Vegan friendly Sichuan Dan Dan Noodles. Serves four Ingredients 225g (8oz) whole wheat noodles 110g courgette, finely chopped 2 tbsp Lee Kum Kee Chilli Garlic Sauce…

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Devil’s Margarita

Devil’s Margarita

Devil’s Margarita is a deliciously different cocktail from The Plough Inn, Lupton   Ingredients 75ml tequila 25ml lime juice 25ml sugar syrup Red wine to top up   Method Fill a martini glass with ice to chill whilst you make the drink. Put tequila, lime juice and sugar syrup in a shaker over lots of…

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Brockmans Warm Winter Mull Cocktail Recipe

Brockmans Warm Winter Mull Cocktail Recipe

What san-gria is to summer, this crowd-pleasing punch is to winter. Brockmans Warm Winter Mull: so much more interesting than mulled wine. Mull over the joys of the season whilst this sharing-recipe prepares itself in a slow-cooker, filling the room with a wonderfully festive aroma. Brockmans Warm Winter Mull SERVES 6 150ml Brockmans Gin 1…

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Brockmans Herbal Sour

Brockmans Herbal Sour

Brockmans Herbal Sour is delicious at any time of the year. The tarragon is aromatic and fresh and the ginger warming. Ingredients 50ml Brockmans Gin 25ml Lemon Juice 12.5ml Gomme White of one egg 3 or 4 slices of Fresh Ginger Large Fresh Tarragon Sprig and more for garnish Method Muddle a large sprig of…

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Copperpot Fudge for Christmas

Copperpot Fudge for Christmas

Well, where did that year go? Seems like it was just a couple of weeks ago we were enjoying summer barbecues in blazing sunshine. Now the dark evenings are long, and the air has a chill. It’s the festive season, or will be in a moment. Its Copperpot Fudge for Christmas! So, thoughts move from…

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Lee Kum Kee and Smokin’ Lotus Noodles and Pork

Lee Kum Kee and Smokin’ Lotus Noodles and Pork

Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow. Rosie was born…

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Lee Kum Kee and Smokin’ Lotus Lamb and Salmon

Lee Kum Kee and Smokin’ Lotus Lamb and Salmon

Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow. Rosie was born…

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Lee Kum Kee and Smokin Lotus Rib and Tofu

Lee Kum Kee and Smokin Lotus Rib and Tofu

Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow. Rosie was born…

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Crunchy Chicken (or Pork) with Yutaka Panko Breadcrumbs – recipe

Crunchy Chicken (or Pork) with Yutaka Panko Breadcrumbs – recipe

It seems like anything fried in breadcrumbs is a winner with the whole family. The trick is to present moist meat with plenty of flavour and crunch. Yutaka Panko breadcrumbs certainly help with texture – sealing in those delicious juices and seasonings. Here is a spicy coating to enhance the natural flavour of either chicken…

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Japanese Curry – traditionally cubed – recipe

Japanese Curry – traditionally cubed – recipe

We might think that Japanese curry is a new invention. Perhaps Japanese tourists discovered the recipe for curry on recent trips to the Subcontinent. But, no! It’s a tradition adopted from the British Navy and has been popular for a century or so. If one visits Japan and has the opportunity to stroll around a…

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Federweisser und Zwiebelkuchen – recipe

Federweisser und Zwiebelkuchen – recipe

Sounds like a bit of a mouthful – Federweisser und Zwiebelkuchen – and indeed it is: a delicious mouthful …and glassful. Federweisser is German for feather white and refers to the cloudy wine which is still fermenting (although that wine has a hint of yellow about it). The prospect of sipping a still-fermenting wine might…

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Rafute – Okinawan braised pork belly – recipe

Rafute – Okinawan braised pork belly – recipe

This is one of my favourite ways of eating pork. Rafute is flavourful, tender and moreish. It’s a dish popular in Okinawa in the far (very far) south-west of Japan. It’s traditionally made with two local staples – Awamori, which is Okinawa’s celebrated spirit, and the island’s brown sugar, which is often made into candy….

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Salsa Verde from Olive Tree Southampton – recipe

Salsa Verde from Olive Tree Southampton – recipe

This is a small independent restaurant with a remarkable Head Chef, Todd Higgs. He has daily specials using ‘fresh off the boat’ seafood. See the review here. And here is their recipe for Salsa Verde! Salsa Verde is a labour of love: all the herbs must be chopped by hand to achieve the best texture….

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Yuzu Cupcakes with Matcha Tea Frosting – recipe

Yuzu Cupcakes with Matcha Tea Frosting – recipe

Looking for Japanese flavours in a dessert but using traditional Western techniques? This could be the recipe for you. Yuzu Cupcakes with Matcha Tea Frosting are little fancies that would be a welcome addition to a very English afternoon tea, but they use very Japanese Yuzu juice giving a citrus tang; and then there is…

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Salmon with Wasabi-Cream Sauce – recipe

Salmon with Wasabi-Cream Sauce – recipe

Fish with Japanese heat. This is a versatile recipe than can be made when you are home alone, or increase the quantities and you have a dinner party for six. It’s simple, with few ingredients.   Ingredients per person ½ tsp powdered seaweed, made from 4tbs of shredded seaweed (available from Japan Centre), for garnish…

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