COOK WITH LINGHAM'S Inside you'll find a range of delicious recipes, using the world's finest multi-use condiment Lingham's to recreate at home.
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COOK WITH LINGHAM’S Inside you’ll find a range of delicious recipes, using the world's finest multi-use condiment Lingham’s to recreate at home. 6 delicious flavours: Original, Garlic, Ginger, Extra Hot, Ginger & Garlic and Sriracha.
LINGHAM’S - OVER 100 YEARS
OF TRADITION AND PERFECTION
Lingham’s are passionate about delivering an Our product range is Gluten Free, Vegan Friendly,
exceptional taste experience and enhancing your Vegetarian Society approved and Halal and
recipes with high quality ingredients that are all Kosher certified. We've collaborated with some
natural. With 6 delicious flavours, Lingham's food enthusiasts to create some signature dishes
chilli sauces have no colourings, flavourings, using Lingham's, to inspire you to recreate in the
perservatives or emulsifiers. comfort of your own home.
WHAT’S INSIDE
1
Zaleha’s Sticky
2
Sunny’s Cheeky Chilli
3
Lia’s Asian-Style
Cauliflower Chicken Sweet Chilli Meatballs
4 5 6
Amardeep’s Chilli Kat & Sue’s Sweet & Zarina’s Rock
Paneer Spicy Roasted Shrimp Tempura
Rainbow Trout
Be sure to share your finished recipes with us at
@linghamsuk www.facebook.com/LinghamsUK
Trade Enquiries: www.ascofoods.com
ZALEHA OLPIN
@That Rendang Lady
SIGNATURE DISH:
Laksa or Nasi Lemak.
FAVOURITE LINGHAM’S
CHILLI SAUCE: I love all
Lingham’s chilli sauces but
my favourite is still the
classic Original.
ZALEHA’S STICKY CAULIFLOWER I grew up in Malaysia and
PREP: 30 MINUTES COOK: 30 MINUTES SERVES: 4
was taught to cook
traditional Malaysian dishes
by my mother from an early
INGREDIENTS METHOD age. I’m most well-known
Combine all the batter ingredients and set for being a contestant in
250G OF CAULIFLOWER,
aside to let the baking powder work. MasterChef UK season 14.
CUT INTO BITE SIZE CHUNKS
Since then, I’ve gained
1 RED PEPPER, CUT INTO CHUNKS Heat vegetable oil in a wok.
tremendous support from
1 GREEN PEPPER, CUT INTO CHUNKS
Dip the cauliflower and fry for 4 minutes foodies all over the world.
½ A CUP OF CHOPPED ONIONS
turning them a few times. Set aside. Now dip My cookbook, ‘My Rendang
2 CLOVES GARLIC, MINCED
bell peppers in the batter and fry until cooked Isn’t Crispy and Other
2 CM GINGER, MINCED
through. Drain and set aside. Malaysia Favourites’ has
OIL FOR DEEP FRYING
In another separate shallow pan, heat 2 won the World Gourmand
tablespoons of the oil used for the cauliflower World Cookbook Award for
FOR THE SAUCE and bell peppers and sauté the garlic and ‘The Best in the World’ in
1 TBSP LINGHAM’S EXTRA HOT CHILLI SAUCE ginger until fragrant. Add the onions and stir the Celebrity Chefs category
1 TBSP LINGHAM’S GARLIC CHILLI SAUCE until smooth. Reduce heat and add all three in May 2020.
1 TBSP LINGHAM’S GINGER CHILLI SAUCE sauces and cook again until thick and sticky. I’m based in Bristol, where
4 TBSP KETCHUP
Add the cauliflower and fried bell peppers. I run the successful
2 TBSP SWEET SOY SAUCE
Gently stir until the vegetables are coated Malaysian Kitchen UK and
SALT AND SUGAR TO TASTE
with the sticky sauce. Garnish with some produce my own spice
spring onion. Serve straight away. paste under the brand
name, ‘That Rendang Lady’.
FOR THE BATTER
I also teach cookery to
1 CUP PLAIN FLOUR Lingham’s Extra Hot, Lingham’s Garlic
share the taste and flavours
½ CUP OF RICE FLOUR & Lingham’s Ginger chilli sauce.
of Malaysian cuisine with
¼ CUP OF CORN FLOUR
others.
2 TBSP LINGHAM’S ORIGINAL CHILLI SAUCE
1 TSP SALT
1 TBSP BAKING POWDER
200 TO 250 ML WATER
SUNNY CHADHA
@foodblogwalla
SIGNATURE DISH:
Char Kway Teow –
Malaysian Street Food
Noodle Dish.
FAVOURITE LINGHAM’S
CHILLI SAUCE:
The Original
SUNNY’S CHEEKY CHILLI CHICKEN BIO:
PREP: 30 MINUTES COOK: 15-18 MINUTES SERVES: 2-3 Becoming a foodie was
encouraged by my father
insisting we eat all varieties
INGREDIENTS METHOD of cuisines from a very
young age. I’ve always
400G CHICKEN BREAST THINLY SLICED Start by adding vegetable oil to a wok and
loved to cook be it indoors
½ RED PEPPER DICED IN 2CM SQUARES add the mix of garlic, ginger and red chilli and
fry for 30 seconds and then add the sliced or outdoors, hard and fast
½ GREEN PEPPER DICED IN 2CM SQUARES
chicken cook for 3-4 minutes until the chicken or low and slow come rain
½ YELLOW PEPPER DICED IN 2CM SQUARES
starts to brown. or shine. You’ll find me with
½ RED ONION DICED IN 2CM SQUARES
Add the mix of onions and peppers to the the biggest smile on my face
2 TSP OF CHOPPED GARLIC
chicken and continue to cook and stir for a in the kitchen cooking for
2 TSP OF CHOPPED GINGER
further 3-4 minutes. family and friends or making
2 TSP OF CHOPPED BIRDSEYE RED CHILLI
Add the soy sauces and Lingham’s Original a mean cocktail behind
(DESEEDED UNLESS YOU WANT MORE HEAT)
chilli sauce and ensure everything is well the bar.
1 GREEN CHILLI, CHOPPED FINE (REMOVE
coated and continue to cook for 2 minutes. Lingham’s has been a staple
THE SEEDS IF YOU LIKE IT LESS HOT)
1 SPRING ONION, SLICED FINE TO GARNISH Pour in the veg stock and cook for a further in our kitchen for years and
SESAME SEEDS TO GARNISH
2 minutes and then add the cornflour slurry to whether you cook with it or
thicken the sauce and cook for 2 minutes. use it as a condiment, it’s
2 TBSP OF VEGETABLE OIL FOR FRYING
Add a splash of Shaoxing rice wine and a few perfect and so versatile, top
dashes of sesame oil, let it cook for another tip, try it with fish and chips!
couple of minutes and then it’s ready to serve. Enjoy!
SAUCE
Garnish with finely sliced spring onion and
8 TBSP LINGHAM’S ORIGINAL CHILLI SAUCE
sesame seeds for that authentic look.
2 TBSP LIGHT SOY SAUCE
Best enjoyed with a bowl of jasmine rice,
2 TBSP OF DARK SOY SAUCE
quick and convenient for Cheeky Chilli
150ML OF VEG STOCK
Chicken.
2TBSP CORNFLOUR SLURRY
For the brave, replace Lingham’s Original with
SPLASH OF SHAOXING RICE WINE
the Extra Hot version for a real firecracker.
A FEW DASHES OF SESAME OIL
Feel free to swap the chicken for prawns,
tofu, tempeh or even paneer.
LIA ZUHRI
@lilofoodie
SIGNATURE DISH:
Creamy chicken Cajun
Pasta.
FAVOURITE LINGHAM’S
CHILLI SAUCE:
The Original because it's
what I grew up with and
LIA’S ASIAN-STYLE SWEET have enjoyed it in so many
CHILLI MEATBALLS different ways for the last 20
PREP: 15 MINUTES COOK: 35 MINUTES SERVES: 2 years of my life.
BIO:
INGREDIENTS METHOD My name is Lia, I’m 26 years
450G TURKEY MINCE (OR ANY OTHER Preheat the oven to 180°C. Line a piece of old and a Marketing
GROUND MEAT / VEGAN MINCE) baking sheet on an oven proof tray and lightly Manager based in London. I
70G PANKO OR BREADCRUMBS spray with some olive oil. am also a food blogger and
1 SPRING ONION, CHOPPED In a large bowl, add the mince. Mix in the a content/recipe creator. I
1 SHALLOT, CHOPPED spring onion, shallot, ginger paste, garlic was born and raised in
1 TBSP GINGER PASTE powder, red chilli and coriander and combine Malaysia, the home of a
1 TBSP GARLIC POWDER
using your hands. melting pot of cultures and
1 RED CHILLI, CHOPPED Slowly add in half of the breadcrumbs and cuisines so it’s no surprise
A HANDFUL OF FRESH CHOPPED mix again. Then add in the rest of the I've always enjoyed delicious
CORIANDER
breadcrumbs to make sure all the ingredients food and sharing my food
are fully combined. adventures with the world. I
BLACK PEPPER & SALT
Roll around 3 tablespoons of the mince into spend a lot of my free time
12-15 meatballs and place them half an inch experimenting and creating
FOR THE SAUCE a part on the prepared baking sheet. Cook in simple but tasty recipes, so I
2 TBSP SOY SAUCE the oven for 20-25 minutes or until cooked can prove that anyone can
through.
5 TBSP OF LINGHAM’S ORIGINAL CHILLI SAUCE be a home chef and they
2 TBSP LIME JUICE While the meatballs are in the oven, combine too can fall in love with
1 TBSP FISH SAUCE the soy sauce, Lingham’s Original chilli sauce, cooking. You can also find
lime juice, fish sauce and sesame oil in a pan
1 TBSP SESAME OIL reviews on some of my
and heat until simmering.
favourite places to eat in the
Using a spatula, remove the cooked world on my Instagram page
GARNISHING meatballs and add to the sauce and mix
@lilofoodie
1 SHALLOT, THINLY SLICED them together until the meatballs are fully
SESAME SEEDS
coated.
Garnish with thinly sliced shallot and sesame
seeds. Serve over rice, quinoa or a green
salad.
AMARDEEP
DOHIL
@ the.24.7.foodie
SIGNATURE DISH:
A Dhaba lamb curry.
FAVOURITE LINGHAM’S
CHILLI SAUCE:
Garlic and Ginger.
BIO:
I have always had a passion
AMARDEEP’S CHILLI PANEER for cooking and travelling to
PREP: 30 MINUTES COOK: 15 MINUTES SERVES: 2-3 taste amazing foods of the
world. Coming from a foodie
family, I first got into cooking
INGREDIENTS METHOD through my father, who is an
absolutely incredible cook.
250G PANEER CUT IN TO BITESIZED CHUNKS Add all the batter ingredients except for the water
The key for me is flavour
1 RED PEPPER into a large bowl and mix well. Slowly add the
water and stir to create a batter. flavour flavour! I've been
1 GREEN PEPPER
using Lingham's sauces in
1 RED ONION Add the paneer chunks to the batter and coat well.
my cooking for over 10
4 GARLIC CLOVES, MINCED Chop the peppers into bite-sized chunks, quarter years, so I'm excited to be
THUMB SIZED PIECE OF GINGER, JULIENNED a red onion, separating each of the layers.
sharing some of my recipes
1 GREEN CHILLI, CHOPPED FINE In another bowl, combine all of the sauce with you. You can follow my
2 SPRING ONIONS, SLICED FINE ingredients and mix well. cooking journey on
2 GREEN CHILLIES SLIT LENGTHWISE Heat a few inches of vegetable oil in a large pan. Instagram using the handle:
(OPTIONAL) Simultaneously, heat a wok on medium/high heat the.24.7.foodie
RAPESEED OR SUNFLOWER OIL until hot, then add a tsp of rapeseed or sunflower
VEGETABLE OIL FOR FRYING oil. Once hot, add your peppers and onions and
pan fry for 5 minutes tossing occasionally, until
FOR THE SAUCE the vegetables become seared yet still retain their
crispness. Once done, set the vegetables aside.
3 TBSP LINGHAM'S ORIGINAL CHILLI SAUCE
3 TBSP LIGHT SOY SAUCE Once your frying oil is hot, fry half the paneer for
around 45 seconds before draining. Repeat with
1/4 TSP CORNFLOUR
the remaining half of the paneer.
FOR THE BATTER Return to your wok and add a tbsp of rapeseed or
sunflower oil. Fry the garlic for 30 seconds, before
2½ TBSP CORNFLOUR
adding the ginger, chopped green chilli and
2½ TBSP RICE FLOUR OR PLAIN FLOUR lengthwise-cut chillies (optional). Stir to combine
1/2 TSP KASHMIRI RED CHILLI POWDER and cook for a further 30-45 seconds.
1/2 TSP WHITE PEPPER
Add sauce mix, stir well and cook for 30 seconds.
1/2 TSP GARLIC POWDER Add the battered paneer chunks, peppers and
1/4 TSP SALT onions and then toss to combine.
3 TBSP WATER
Turn off the heat, add the spring onions and serve immediately.
KAT & SUE
@makanmalaysiauk
www.makanmalaysia.co.uk
SIGNATURE DISH:
Nasi lemak with rendang
FAVOURITE LINGHAM’S
CHILLI SAUCE:
EXTRA HOT!
KAT & SUE’S SWEET & SPICY BIO:
We're Kat and Sue, 2 best
ROASTED RAINBOW TROUT friends from Malaysia who
PREP: 25 MINUTES COOK: 20 MINUTES SERVES: 2
turned our passion for food
into a catering and street
INGREDIENTS METHOD food company 2 years ago.
Preheat oven to 180°C. With the start of lockdown
2 FILLETS OF HIGH QUALITY FISH,
we’ve had to pivot our
ROUGHLY 250G PER PERSON. In a medium bowl, mix Lingham’s Extra Hot
business to a completely
WE USE BROOKLEA’S RAINBOW TROUT chilli sauce, dark soy sauce and garlic.
online model which has
75 ML LINGHAM’S EXTRA HOT Add fish and let marinate for at least 20
been an equally challenging
CHILLI SAUCE minutes.
and amazing experience. It
50ML DARK SOY SAUCE Bake in the oven, skin side down for 5 has always been our
1 CLOVE OF GARLIC, MINCED minutes.
mission to share the unique
Flip fish carefully and cook for a further flavours and rich culture of
GARNISH 15 minutes. Malaysia with as many
1 LIME, CUT IN HALF Plate with garnish on top, squeeze lime over people as possible and now
2 SPRING ONIONS fish just before eating! Best served with we sell home-cooked ready
1 RED CHILLI DICED freshly steamed white rice. to heat Malaysian meals all
across the UK in completely
recyclable and compostable
chilled packaging for
ABOUT OUR DISH guilt-free ordering!
This sweet and spicy fish recipe has become our go to meal when
we’re rushed for time and in need for something delicious and
satisfying as it is quick and easy to make.
The Extra Hot chilli sauce from Lingham’s is balanced with rich flavours
from dark soy sauce and the freshly squeezed lime takes this whole
recipe to zingy heights!
ZARINA
DHILLON
@zarskitchen
SIGNATURE DISH:
Parsi Prawn Pulao or
Korean BBQ Lamb Chops.
FAVOURITE LINGHAM’S
CHILLI SAUCE:
Definitely Garlic!
BIO:
ZARINA’S ROCK SHRIMP TEMPURA I’m a passionate home cook
PREP: 25 MINUTES COOK: 20 MINUTES SERVES: 2 and recipe developer who
loves feeding my family and
entertaining friends. My
INGREDIENTS METHOD passion for cooking stems
from growing up in Hong
12 KING PRAWNS, DEVEINED, SHELLED Mix together the mayonnaise and Lingham’s
Kong with a family of
EXCEPT FOR TAIL Garlic chilli sauce, taste and adjust chilli
according to preference, I like it spicy!! foodies and being exposed
VEGETABLE OIL FOR DEEP FRYING
Set sauce aside. to different flavours and
1 LARGE EGG
tastes from childhood.
200ML ICED WATER In a wok start to heat up about 5cm of oil to
1 CUP PLAIN FLOUR 180°C. I love to share my creations
1 TBSP CORNFLOUR While the oil is heating sift the flour into a through stunning photos
2 TBSP LINGHAM’S GARLIC CHILLI SAUCE large bowl. and cooking instructions
SAUCE (MORE IF YOU LIKE IT SPICY!) In another bowl add the egg into the cold that are easy to follow.
5 TBSP JAPANESE KEWPIE MAYONNAISE water and whisk vigorously, if it starts foaming I really hope I can inspire
GARNISH: GARLIC CHIVES a little discard the foam. people to try new things
Slowly pour the whisked egg into the flour and step out of their
and mix however do not over mix, it is ok to comfort zone!
have the batter slightly lumpy. It is important My background has always
that the batter stays cold, if you feel the been focused around F&B
temperature is dropping then you can keep and hospitality, I went to
the bowl on top of a larger bowl of ice.
university in Switzerland and
Dust the cornflour over the prawns. then worked for hotels in the
Then coat the prawns in the tempura batter US and London. I am born
and deep fry them in batches until crisp and Parsi Indian and happily
golden, about 2-3 minutes. married to a Sikh Punjabi,
Transfer to a wire rack to drain. living in London with 3
Once oil has drained carefully mix crispy beautiful children.
prawns with the chilli mayonnaise.
Arrange in a serving dish and garnish with
garlic chives.
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