Some time back, ooh a few months ago now, I was approached by the Chinese company Lee Kum Kee to do some recipe development Work for them. I am always passionate about Oriental and Asian food in general so I was keen to know what they wanted. They wanted me to help out with Recipes regarding an “East meets West” Theme. Something that would later go into a Cookbook, some neck tags and any other promotional material regarding this. I love a good task on hand and felt that this would challenge me, as my first thought was you should never “fusion” things too much? Surprisingly, I was proved wrong, in this case anyway…by myself!
I don’t normally show much of my Recipe development work but I feel this is very interesting to see how Chinese sauces can be mixed with another cuisine. I won’t post all of them, just the ones I feel stood out the most. Now, because this was a few months back, some ingredients may not be in season anymore, but certainly squash was a good starter point as, well we see a lot of those in October hey?!
You will see a few of these recipes of mine “pop” up so I will put in brackets (East Meets West) so you will know it is from this Project.
Spicy Butternut Squash Hummus:
– 1/2 Butternut Squash copped into inch squares
– 2 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
– 1 Garlic Bulb split through the middle to create 2 halves to roast.
– 1 Tbsp of Rapeseed Oil
– 200g of Tinned Chick Peas
– 1 Tbsp of Lee Kum Kee Sesame Oil
– A squirt of Lemon Juice (Fresh)
– 1 Tsp of Ground Cumin
– Salt and Pepper to season
– Fresh Coriander for Serving
– Preheat your oven to 190c.
– Place the Butternut Squash into a baking tray and drizzle over the Chilli oil. Place next to it (in foil) the Garlic bulb in two halves, drizzle over with Rapeseed oil, close up like a Parcel and Roast both in the oven for 20 minutes or until soft.
– Allow the Squash and the Garlic to cool.
– Squeeze out half of the garlic cloves into a Blender or Processor along with the Butternut squash.
– Add the rest of the ingredients and Blitz to a smooth Paste. You may need to add a touch more lemon juice, salt or oil to get the correct consistency.
– Serve with some Warm Pitta Breads, an extra drizzle of Sesame oil and fresh Coriander on the Hummus. (You could even try my Flatbread recipe which is under my Spiced Moroccan soup recipe)