With 17 sauces in the range, you can send your menu around the globe in 2018!
Brand ambassador Ben Bartlett makes global cuisine simple with some of our favourite dishes from around the world.
Try dishes from:
The USA is well known for being burger heaven, and our Maple & Bourbon BBQ Sauce from the Americana range is perfect for adding a taste of the States to this simple, but satisfying Sloppy Joe.
- 100g minced beef
- 6 tbsp Lion Maple & Bourbon BBQ Sauce
- 1 brioche burger bun
- 1 small red onion
- 1 green pepper
- 20g mature Cheddar
- Tortilla chips
Fry the minced beef on a medium heat and drain excess liquid.
Add the Lion Maple & Bourbon BBQ Sauce.
Mix thoroughly, reduce heat, simmer for 10 minutes.
Finely chop red onion and grate Cheddar.
Serve the BBQ mince in a brioche burger bun and top with the grated Cheddar and slices of red onion.
Accompany with tortilla chips to capture any escaped BBQ mince.
Lion World Flavours Mexican Adobo Hot Sauce combines sweet ancho chilli, authentic Mexican spices and a bitter chocolate finish to bring the fiery flavours of central America to the table, from enchiladas to empanadas. Give succulent pulled meats a Mexican makeover that’s sure to be a crowd-pleaser. Our pulled pork taco recipe packs a punch with a combination of Adobo and Habanero Hot Sauces, cooled down with a tangy and creamy Mexican slaw.
- 1 small soft corn taco
- 20g pulled pork
- 1 tbsp Lion Mexican Adobo Hot Sauce
- 1 tbsp Lion Habanero Hot Sauce
- ½ tsp chopped red chilli
- ½ tsp chopped spring onion
For the Mexican Slaw:
- 20g Lion Mayonnaise
- 20g Lion Habanero Hot Sauce
- Julienne carrot
- Julienne sweet potato
- Chiffonade red cabbage
- Chopped yellow pepper
- 20g sweetcorn
For the Mexican slaw mix together the vegetables.
Add the Lion Mayonnaise and Lion Habanero Hot Sauce and mix thoroughly until coated.
In a separate bowl mix together the cooked pulled pork and Lion Mexican Adobo Hot Sauce.
Place the soft corn taco on a serving plate and top with the pulled pork mix.
Drizzle the Lion Habanero Hot Sauce over pork.
Dress with chopped red chilli and spring onion.
Serve with a side of the Mexican slaw.
The six Pan-Asian World Flavours sauces feature the signature flavours of popular dishes, from Thai to Japanese and Chinese. Korean cuisine is one of the hottest emerging food trends with its sweet aromatic flavours pleasing to the majority of palates. Vegetable Dolsot Bibimbap is a satisfying vegetarian option packed with healthy ingredients which add texture and a rich, spicy taste. Leave out the egg for an equally vibrant vegan alternative.
- 1 Dolsot bowl (seasoned and heated ready to serve)
- 60g cooked sticky rice
- 1 tbsp Prep Premium Toasted Sesame Oil
- 20g sliced woodland mushrooms
- 20g julienne courgette
- 20g julienne carrot
- 20g chiffonade red cabbage
- 20g julienne mouli
- 20g edamame beans
- 20g bean sprouts
- 1 raw egg yolk (alternatively poached egg or omelette strips can be used)
- 30g Lion Korean Hot Chilli Sauce to drizzle plus extra to serve on the side
Preheat the pre-seasoned dolsot bowl according to instructions.
Prepare all the vegetables.
Cook the sticky rice and stir through the Prep Premium Toasted Sesame Oil.
Place the rice in the bottom of the hot dolsot bowl.
Arrange the prepared vegetables in sections around the edge of the dolsot bowl.
Separate the egg yolk and place directly on top of the vegetables in the middle of the bowl
Drizzle with Lion Korean Hot Chilli Sauce.
Stir through all the ingredients in the bowl and serve with extra Lion Korean Hot Chilli Sauce to taste.
The complex flavours of the Middle East lend themselves to fragrant but not overly spicy cuisine that’s rich in grains and pulses. Vegetarian diners fare particularly well with popular dishes in the Middle Eastern meze fold being the familiar meat-free staples, falafel and hummus. Our Middle Eastern Shakshuka recipe transforms basic ingredients into a flavourful feast that adds colour and vitality to any platter.
- A 400g can of chopped tomatoes
- 100g Lion Middle Eastern Hot Sauce
- 60g chopped fresh parsley
- 1 poached egg
Place the chopped tomatoes and Lion Middle Eastern Hot Sauce in a saucepan and bring to a gentle simmer.
Cook until reduced and slightly thickened.
Remove from the heat.
Add freshly chopped parsley, reserving some for garnishing.
Transfer the sauce into the serving dish.
Add a freshly poached egg into the centre of the dish.
Garnish with reserved parsley and serve immediately.
Australian food is very much a fusion of flavours with a vast variety of cuisines introduced via multicultural immigration from East, South East and South Asia to form a melting pot of aromatic tastes. Barbecuing food is very much the Aussie way, so this recipe for Thai Honey chicken drumsticks is perfect for summer BBQ season when served alongside some snags (sausages) and corn-on–the-cob. It also works well as a glaze for salmon and seafood, all of which feature prominently in the Australian diet.
- 6-8 chicken drumsticks
- 6 tbsp Lion Thai Honey Sticky Sauce
- 1 tsp chopped red chilli
- 1 tsp chopped spring onion
Marinate the chicken drumsticks in the sauce.
Cook them on the BBQ for 20 minutes, regularly brushing with the marinade as they cook.
Once cooked, transfer to a plate or bowl to serve.
Sprinkle with chopped red chilli and chopped spring onions.