Kick off the BBQ season with Lee Kum Kee
With the Great British BBQ becoming a permanent fixture in British culture, how can chefs and operators make their offerings stand out this BBQ season? Consumers are becoming more adventurous and expecting more interesting food from the BBQ; spicy chicken wings, exotic fish and aromatic duck legs have joined the traditional burgers and sausages on the grill plate. In fact, data from Lumina Intelligence suggests 47% consumers want to try new and exotic BBQ flavours in 2023.
This is where a brand like Lee Kum Kee comes in. Most operators would know about our sauce making experience of over 130 years making us a brand that is loved, valued and trusted by professional chefs. We are at the forefront of flavour innovation bringing chefs and consumers bold, innovative flavours. What is probably lesser know is that our sauces are not restricted to Chinese dishes alone. It is in the unexpected use of marinating the burger patty in Oyster sauce or creating a new burger sauce by mixing chilli garlic paste with Hoisin sauce that make our sauces unique and versatile.
Our Char Siu, Teriyaki and Hoisin sauces are just perfect for introducing new exciting flavours to the grills. They are great for marinades, glazes and dips for meats and veggies alike. As our Teriyaki & Hoisin sauces are vegan, you can create amazing plant-based barbecue dishes, including things like BBQ jackfruit, tofu or paneer or even use as a marinade for vegetables. Our latest new product, Chinese Style Honey BBQ marinade (Char Siu Sauce) is the secret to the authentic Chinese barbequed pork, known as “Char Siu”. The balanced sweetness, glossy finish and sticky texture, along with aroma from spices, make it a great marinade for any type of meat for barbeque, glaze for roast or simply use as a stir fry sauce.
Inspiration
Whether it’s authenticity you are striving for or are keen to create fusion or combination flavours for creating a signature dish people love, Lee Kum Kee catering sauces can help you. Give these recipes a try to delight your customers.
Slow Roast Duck Legs in Hoisin Citrus Sauce
Preparation Time:
30 Mins
Cooking Time:
60 mins
Ingredients
Duck legs 4
Lee Kum Kee (Professional) Hoisin Sauce 60g/4Tbsp
Onions, sliced 2
Orange juice 100ml
Water 4Tbsp
Large orange, zested 1 pc
Orange, peeled & segmented 2 whole
Flat leave parsley, chopped
Method
1.Prick duck legs with a fork and marinade with Lee Kum Kee (Professional) Hoisin Sauce. Set aside for at least 30 minutes.
2.Pre-heat oven to 160C. Line bottom of oven-proof dish with sliced onions, top with marinated duck then add orange juice and water and all the marinade into dish and place in oven. Cover dish with tin foil and return to oven and cook for an hour.
3.When duck is cooked, remove foil and drain half the oil from dish. Add orange segments.
4.Turn grill on and grill duck legs for 2 minutes, then baste and grill for another 1 minute.
5.Garnish with flat leave parsley and orange zest before serving. Serve with potato boulangere and side salad.
BBQ Herb Stuffed Sea Bream (Serves 2-4)
Preparation Time:
10 Mins
Cooking Time:
30 mins
Ingredients
Whole Sea Bream, cleaned, fins trimmed off 4
Medium Jersey Royal potatoes, par cooked in hot water 5-7 minutes 400g
Small bunch fresh dill, a small amount reserved for garnish
Freshly chopped rosemary 1
Lee Kum Kee (Professional) Chilli Garlic Paste 60g
Light olive oil 40g
Salt and pepper
Method
1.With a sharp knife make three slashes in each side of the fish. Season the fish inside and out with a little salt and freshly ground black pepper.
2.Mix the chopped herbs together, place about 1 heaped Tbsp into the cavity of the fish. Lightly brush with oil.
3.Place onto the grill on a medium heat, making sure the fish does not burn before cooking through, brush lightly with the Lee Kum Kee (Professional) Teriyaki Sauce and continue to brush through the cooking process. Cook the fish on one side for 6-8 minutes before turning over and grilling the other side for 6-8 minutes. Turn the fish over and continue to cook for 5 minutes.
4.While the fish is cooking, cut the par cooked potatoes in half, brush lightly with olive oil and grill them flat side down, until cooked and golden brown, about 12 minutes. Remove the potatoes and place in a mixing bowl.
5.Add 3 Tbsp of the Lee Kum Kee (Professional) Chilli Garlic Paste to the potatoes and gently mix well. Place the cooked fish on a serving platter, with the potatoes arranged next to it. Brush the fish lightly with the remaining Lee Kum Kee (Professional) Chilli Garlic Paste and sprinkle the fresh herbs. Serve warm.
Tips
1. Pre-heat a hinged sandwich rack or barbecue grill to medium-high, or ‘sizzle’, temperature. Clean and lightly oil the rack. Place the fish on the rack and be careful not to squash the fish, as you don’t want to damage the delicate flesh while grilling. The rack will make it easier to turn the fish.
2. Keeping the sea bream whole for this dish is important. It’s also important to keep the grill at a medium temperature to allow the fish to cook through. The skin and bone keep the fish beautifully moist and the herbs fill the fish with a delicious perfume.
3. Make sure to have a BBQ lid on for the most part of the cooking process, it keeps the heat and speeds up the cooking process. The Lee Kum Kee (Professional) Chilli Garlic Paste goes brilliantly with the earthiness of the potatoes. Be careful not to cook the potatoes too far before grilling them.
Honey BBQ Paneer with Peppers and Spring Onion (Serves 4)
This is a unique sweet and savoury paneer and vegetable barbeque skewers recipe with Char Siu Sauce.
Preparation Time:
10 Mins
Cooking Time:
30 mins
Ingredients
Paneer, cubed 400g
Vegetable oil 1Tbsp
Red pepper, sliced 100g
Spring onions, 4cm baton 50g
Sesame seeds, toasted 1Tsp
Method
1.Heat wok in medium heat.
2.Add oil and swirl to coat well.
3.Add peppers and spring onions and sauté over high heat for 2 minutes.
4.Add Paneer and sauté till edges brown a little (about 2 minutes).
5.Add Lee Kum Kee (Professional) Chinese Style Honey BBQ Marinade (Char Siu Sauce) and reduce over medium heat. Remove from heat.
6. Sprinkle sesame seeds and serve hot.
