Bourbon Bbq Sauce
- 2 cups Ketchup
- 1/2 cup Lemon juice
- 4 Tablespoons Brown Sugar
- 4 T Apple Cider Vinegar
- 2 Tablespoons Worcestershire Sauce
- 2 Teaspoons Dry Mustard
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 4 Tablespoons Honey
- 1 cup Bourbon.
- In a pan mix the ingredients
- Add some smoke wood to the fire.
- Bring sauce to simmer to thicken.
- Use it for mopping your “low and slow”, or as a table sauce.
Peri Peri Sauce
INGREDIENTS
INSTRUCTIONS
Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required. Make the sauce up to a day ahead of using as the flavors tend to develop with a bit of time.
TIP:
To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters.
Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley.
Then add COLD water and swirl/mix everything together.
Now add in your cleaned chicken pieces, they should be completely immersed in the water.
Cover the container and refrigerate it for 1-4 hours.
Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.
- 2-6 birds-eye red chillis (adjust spice level to your taste....2 will be mildly spicy whilst 6 will be very spicy)
- 1 big red capsicum/bell-pepper
- 1 lemon's juice
- 2 tbsp. paprika powder
- 2 tsp. salt
- 1 tbsp. oregano
- ½ tsp. red chilli powder
- ½ cup oil (veg or olive)
- 5 cloves of garlic
- 4 tbsp. dark vinegar
- 1 tsp. black pepper
- ¼ tsp. red or orange food coloring
INSTRUCTIONS
Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required. Make the sauce up to a day ahead of using as the flavors tend to develop with a bit of time.
TIP:
To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters.
Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley.
Then add COLD water and swirl/mix everything together.
Now add in your cleaned chicken pieces, they should be completely immersed in the water.
Cover the container and refrigerate it for 1-4 hours.
Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.
Take No Prisoners Hot Sauce
INGREDIENTS
INSTRUCTIONS
- 2 medium carrots (about 6 ounces), cut into 1/2-inch rounds
- 16 serrano peppers (about 4 ounces), stems removed
- 1/2 cup freshly squeezed lime juice (from about 5 to 6 limes)
- 3 tablespoons water
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon granulated sugar
INSTRUCTIONS
- Bring a medium saucepan of water to a boil over medium-high heat. Add the carrots and boil until easily pierced with a fork, about 12 minutes. Drain in a colander and set aside to cool slightly.
- Place the carrots and remaining ingredients in a food processor or blender and process until smooth, about 2 minutes. Transfer to a glass container, cover, and refrigerate for 2 days to allow the flavors to meld.
- Thoroughly clean and dry 2 (6-ounce) glass bottles. Transfer the hot sauce through a funnel into the bottles and seal. Store in the refrigerator for up to 1 month.
Relish
3 tablespoons extra-virgin olive oil
2 onions, diced
7 garlic cloves, minced
2 tablespoons fresh ginger, minced
6 large ripe tomatoes (about 3 lbs.), diced
3 cups greens (spinach, kale or collard), sliced into ribbons
1/4 - 1/2 cup water
1 bunch scallions, chopped
1/2 cup parsley, chopped (plus a few springs for garnish)
Spice Mix
1/4 teaspoon cayenne pepper
1 teaspoon chili pepper
1 1/2 teaspoons paprika
2 teaspoons coriander
1 teaspoon freshly ground black pepper
Procedure
Heat olive oil in large pot over medium heat. Add onions, garlic and ginger and sauté for five minutes, stirring occasionally or until onions are soft and translucent. Meanwhile, dice tomatoes and set aside. Combine dry spices in a separate bowl. Add three-quarters of spice mix to onions. Stir to combine. Add tomatoes and 1/4 cup of water. Stir and simmer covered on medium heat for fifteen minutes. Every few minutes press down on the tomatoes with a wooden spoon or spatula. Add shredded greens, remaining spice mix, scallions and parsley. Simmer five minutes more or until greens are soft. Serve garnished with parsley.
2 onions, diced
7 garlic cloves, minced
2 tablespoons fresh ginger, minced
6 large ripe tomatoes (about 3 lbs.), diced
3 cups greens (spinach, kale or collard), sliced into ribbons
1/4 - 1/2 cup water
1 bunch scallions, chopped
1/2 cup parsley, chopped (plus a few springs for garnish)
Spice Mix
1/4 teaspoon cayenne pepper
1 teaspoon chili pepper
1 1/2 teaspoons paprika
2 teaspoons coriander
1 teaspoon freshly ground black pepper
Procedure
Heat olive oil in large pot over medium heat. Add onions, garlic and ginger and sauté for five minutes, stirring occasionally or until onions are soft and translucent. Meanwhile, dice tomatoes and set aside. Combine dry spices in a separate bowl. Add three-quarters of spice mix to onions. Stir to combine. Add tomatoes and 1/4 cup of water. Stir and simmer covered on medium heat for fifteen minutes. Every few minutes press down on the tomatoes with a wooden spoon or spatula. Add shredded greens, remaining spice mix, scallions and parsley. Simmer five minutes more or until greens are soft. Serve garnished with parsley.
Tomato Relish
3 onions chopped
3 tomatoes chopped
250 ml tomato sauce
80 ml vinegar
80 ml Worcestershire sauce
30 ml sugar
125 ml water
1/2 tsp dry English mustard powder
Salt and Pepper to taste
Method:
Sauté the onions and tomatoes till tender
Add the rest of the ingredients to the mix
Cook for 5 minutes
Add cornflour to thicken if desired.
3 tomatoes chopped
250 ml tomato sauce
80 ml vinegar
80 ml Worcestershire sauce
30 ml sugar
125 ml water
1/2 tsp dry English mustard powder
Salt and Pepper to taste
Method:
Sauté the onions and tomatoes till tender
Add the rest of the ingredients to the mix
Cook for 5 minutes
Add cornflour to thicken if desired.
Dr Pepper Marinade
Ingredients:
Directions:
Whisk all the ingredients together.
Combine this with chicken, turkey, pork or beef in a bag (add more Dr. Pepper to cover if necessary) and refrigerate at least 3 hours or overnight.
Once you have the meat on the braai, boil the marinade for 5 minutes to thicken and use for basting.
- 4 cups Dr Pepper (NOT DIET)
- 3/4 cup lemon juice
- 1/8 cup soy sauce
- 1/8 cup worcestershire sauce
- 1 tsp dried minced garlic
- 1 tbsp kosher salt
- 1tbsp whole black pepper corns
Directions:
Whisk all the ingredients together.
Combine this with chicken, turkey, pork or beef in a bag (add more Dr. Pepper to cover if necessary) and refrigerate at least 3 hours or overnight.
Once you have the meat on the braai, boil the marinade for 5 minutes to thicken and use for basting.
Monkey gland sauce
INGREDIENTS:
METHOD FOR MAKING THE MONKEY GLAND SAUCE:
- Olive oil for frying
- 1 x Large red onion sliced
- 1/2 x Cup water
- 2 x Large tomatoes diced (can of tomatoes work just as well)
- 1 x Cup of All Gold Tomato sauce
- 1/2 x Cup of Worcestershire sauce
- 3 x Coves of garlic finely chopped
- 1 x Cup of Mrs Ball Hot/Ex-Hot chutney
- 1/2 x Cup of brown sugar
- 2Tbsp x Safari Vinegar
- 1Tsp x Tabasco sauce
- 20g x Piece of fresh ginger finely chopped
METHOD FOR MAKING THE MONKEY GLAND SAUCE:
- Preheat the Braai to 300°C (570°F)
- Heat the olive oil in a heavy skillet or frying pan.
- Add the onions and sauté with ginger and garlic until soft.
- Add remaining ingredients into a bowl, mix well and simmer for a few minutes.
- Set aside to use later.
Beef Rib Marinade
Try this marinade for beefribs or for your meat before making a fire side stew. It is delicious and adds a lot of flavour.
1 cup red wine vinegar
½ cup olive oil
¼ cup worcestershire sauce
¼ cup brown sugar
garlic to taste (as suits you - usually about 1½ - 2 tsp crushed)
2 tbs paprika
1 tbs salt
2tsp black pepper
you can add a tsp or two cayenne pepper if you like it more spicy.
Mix all ingredients and marinade meat for a few hours...
1 cup red wine vinegar
½ cup olive oil
¼ cup worcestershire sauce
¼ cup brown sugar
garlic to taste (as suits you - usually about 1½ - 2 tsp crushed)
2 tbs paprika
1 tbs salt
2tsp black pepper
you can add a tsp or two cayenne pepper if you like it more spicy.
Mix all ingredients and marinade meat for a few hours...
Salsa
- 8 oz can tomato sauce (Heinz garlic/oregano)
- 1/4 teaspoon ground oregano (Mexican oregano if available)
- 1 1/2 teaspoons crushed red pepper
- 1 1/2 teaspoons ground cumin
- 3 teaspoons Kosher salt
- 1/4 cup cold water
- 6 medium tomatoes
- 3-4 jalapeños
- 8 tablespoons fresh corriander leaves
- 8 cloves garlic
- 1/2 bunch green onions
- 1 medium white sweet onion
1. Dump the tomato sauce, oregano, red pepper, cumin, salt and water into a large mixing bowl. Stir until well blended.
2. Rinse the tomatoes and remove the stems. Cut 3 of the tomatoes into quarters and place in a food processor. Set the rest aside.
3. Rinse the jalapeños and remove the stems. Place 2 of the jalapeños into the food processor.
4. Rinse the cilantro, remove the leaves from the stems (some smaller stems are OK) and place in the food processor.
5. Peel & rinse the garlic and place in the food processor.
6. Rinse the green onions, chop in half and place in the food processor.
7. Run the food processor at medium speed until all of the veggies are liquefied making a thick paste. Add the tomato sauce mixture from step 1 to the food processor and run until well mixed. Pour entire mixture back into your mixing bowl.
8. Coarsely dice the remaining tomatoes, jalapeños and the onion and add to the mixing bowl, stirring until well combined.
9. Taste it! You may need to add a bit more salt or cumin to suit your tastes.
10. Cover and place in the refrigerator for at least 1 hour to allow the flavors to blend together.
Cajun Seasoning
Ingredients:
Directions:
In a small bowl, combine all of the ingredients. Store in a air tight container.
- 1 tsp. white pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground red pepper
- 1 tsp. paprika
- 1 tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
Directions:
In a small bowl, combine all of the ingredients. Store in a air tight container.
Dry Chicken Rub
1 tsp Celery salt
2 tsp Mustard seed
2 tsp Smoked Paprika
2 tsp Dried chilli flakes
2 tsp Corriander seed
2 tsp Oregeno
4 tsp Granulated sugar
Freshly ground salt & pepper
mix together and rub all over chicken
2 tsp Mustard seed
2 tsp Smoked Paprika
2 tsp Dried chilli flakes
2 tsp Corriander seed
2 tsp Oregeno
4 tsp Granulated sugar
Freshly ground salt & pepper
mix together and rub all over chicken
Peter's Dip
- 3 tbsp olive oil
- 1 aubergine, chopped
- 1 courgette, chopped
- 2 onion, roughly chopped
- 4 clove garlic, finely chopped
- 1 small green chilli, finely sliced, more if you like it hot.
- green, red & yellow pepper, de-seeded, chopped
- 10-15 button mushrooms, quartered
- 400g/14oz tinned tomatoes
- 400g/14oz tinned baked beans
- 1 tbsp curry powder
- 1 tbsp garam masala
(You could also add)
bay leaves goes in with the tomatoes
1 tsp paprika add with the curry powder.
Heat the oil, add the onions cook till soft not brown. Add the garlic, curry powder and garam masala. Stir for about 1 minute. Add the chilli. Stir then add the other ingredients. stir until all the vegetables are coated. Add the beans and tomatoes. Bring to the boil and simmer for 10 minutes. If the dip is to thick add more tomatoes and simmer for an extra 5 minutes.
And in the words of Niks the way she used to enjoy it was...
"We used to sit the pot on the braii with loada bread and we'd just dip into it!! "
Old Fashioned Chow Chow
Ingredients
•1 small cabbage, chopped
•6 to 8 green or red tomatoes, chopped
•6 medium bell peppers, chopped
•6 large onions, chopped
•2 hot peppers, chopped
•3 cups sugar
•5 cups white vinegar
•1/4 cup salt or pickling salt
Instructions
1.Put all ingredients in a large pot and bring to a boil.
2.Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
•1 small cabbage, chopped
•6 to 8 green or red tomatoes, chopped
•6 medium bell peppers, chopped
•6 large onions, chopped
•2 hot peppers, chopped
•3 cups sugar
•5 cups white vinegar
•1/4 cup salt or pickling salt
Instructions
1.Put all ingredients in a large pot and bring to a boil.
2.Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
Jalapeno Salsa
3 jalapenos
3 gloves garlic
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon vinegar
1 teaspoon coarse sea salt
1 tablespoon chopped cilantro
1 teaspoon olive oil
Directions:
Remove the stems from the jalapenos. Cut them in half lengthwise and remove the seeds from 2 of the jalapenos, leaving the seeds intact in the 3rd jalapeno. Note: If you would like it a little spicier keep all of the seeds intact.
Place jalapeno and remaining ingredients into a food processor and process for about 30 seconds or until the jalapeno is minced fine.
Transfer to a bowl and refrigerate for 20 minutes.
3 gloves garlic
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon vinegar
1 teaspoon coarse sea salt
1 tablespoon chopped cilantro
1 teaspoon olive oil
Directions:
Remove the stems from the jalapenos. Cut them in half lengthwise and remove the seeds from 2 of the jalapenos, leaving the seeds intact in the 3rd jalapeno. Note: If you would like it a little spicier keep all of the seeds intact.
Place jalapeno and remaining ingredients into a food processor and process for about 30 seconds or until the jalapeno is minced fine.
Transfer to a bowl and refrigerate for 20 minutes.
Jalapeño-Bacon-Mustard Dipping Sauce
4 slices cooked bacon, chopped up
3/4 cup mayonnaise
2 tablespoons jalapeño pepper jelly
1/4 cup Creole mustard
Directions:
Stir together all ingredients until blended.
3/4 cup mayonnaise
2 tablespoons jalapeño pepper jelly
1/4 cup Creole mustard
Directions:
Stir together all ingredients until blended.
Fresh Onion Dip
1 large Vidalia onion, chopped
11/2 teaspoons wine vinegar
3 tablespoons olive oil
1 large tomato, peeled and chopped
3 tablespoons chopped green chili peppers
3 tablespoons sliced black olives
1/8 teaspoon cumin
1/2 teaspoons Tabasco sauce
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
All the ingredients have to be combined and chilled well.
11/2 teaspoons wine vinegar
3 tablespoons olive oil
1 large tomato, peeled and chopped
3 tablespoons chopped green chili peppers
3 tablespoons sliced black olives
1/8 teaspoon cumin
1/2 teaspoons Tabasco sauce
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
All the ingredients have to be combined and chilled well.
Vietnamese Dipping Sauce Recipe
Mix
6 chopped Thai bird-eye chilies,
garlic,
6 Tbsp sugar,
1 cup warm water,
3 Tbsp lime juice,
8 Tbsp Fish Sauce,
3 Tbsp shredded carrots.
6 chopped Thai bird-eye chilies,
garlic,
6 Tbsp sugar,
1 cup warm water,
3 Tbsp lime juice,
8 Tbsp Fish Sauce,
3 Tbsp shredded carrots.
Adobo sauce
Ingredients:
Preparation:
Add the water and half of the vinegar to a large pot.
Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds.
Fry the chiles in hot oil for about 10 seconds on each side.
Add the chiles to the water and bring to a boil.
Cover, turn off heat and let soak overnight.
Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.
In a large saucepan, sauté the garlic and onions.
Add in the broth, chile paste, seasonings and juices.
Simmer for 30 minutes or until thickened to your liking.
- 8 guajillo chiles, dried
- 8 ancho chiles,dried
- 6 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon Mexican oregano
- 1/4 cup lemon juice
- 1/2 cup white vinegar
- 3/4 cup orange juice
- 1 medium onion, peeled and diced
- 2 tablespoons tomato paste
- 1/4 cup oil
- 1 jalapeno, seedes and diced (optional for added heat)
- 2 cups chicken or beef broth (depending on meat used)
- 1 teaspoon black pepper
- 12 cups of water
Preparation:
Add the water and half of the vinegar to a large pot.
Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds.
Fry the chiles in hot oil for about 10 seconds on each side.
Add the chiles to the water and bring to a boil.
Cover, turn off heat and let soak overnight.
Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.
In a large saucepan, sauté the garlic and onions.
Add in the broth, chile paste, seasonings and juices.
Simmer for 30 minutes or until thickened to your liking.
CHAKALAKA
Ingredients
250 ml canola oil
30 g fresh chopped ginger
30 g fresh chopped garlic
20 g chopped chiles (choose your type according to how much heat you like!)
200 g chopped onion
500 g tomatoes roughly chopped
100 g green pepper roughly chopped
100 g red pepper roughly chopped
20 - 50 g leaf masala (or curry powder of your choice)
200 g grated carrot
450 g tinned baked beans, undrained
10 g fresh chopped coriander/cilantro leaves
Method
Fry ginger,garlic,chillis,onions in the oil. Add the curry powder of your choice and mix. Add the tomatoes and cook for 10 mins. Add peppers and carrots and cook for 10 minutes. Add baked beans and cook until the mixture reduces and thickens slightly. You can get away with cooking for only 5-10 minutes at this stage, but the longer you simmer it, the more complex and melded the flavours will be. Remove from heat and add coriander. Check seasoning and add salt and pepper if necessary.
250 ml canola oil
30 g fresh chopped ginger
30 g fresh chopped garlic
20 g chopped chiles (choose your type according to how much heat you like!)
200 g chopped onion
500 g tomatoes roughly chopped
100 g green pepper roughly chopped
100 g red pepper roughly chopped
20 - 50 g leaf masala (or curry powder of your choice)
200 g grated carrot
450 g tinned baked beans, undrained
10 g fresh chopped coriander/cilantro leaves
Method
Fry ginger,garlic,chillis,onions in the oil. Add the curry powder of your choice and mix. Add the tomatoes and cook for 10 mins. Add peppers and carrots and cook for 10 minutes. Add baked beans and cook until the mixture reduces and thickens slightly. You can get away with cooking for only 5-10 minutes at this stage, but the longer you simmer it, the more complex and melded the flavours will be. Remove from heat and add coriander. Check seasoning and add salt and pepper if necessary.
Jalapeno-Strawberry Barbecue Sauce
Ingredients
- 6-8 strawberries, stemmed and chopped
- 4 jalapeno peppers, chopped
- 1 tablespoon tomato paste
- ½ onion, chopped
- 1 garlic clove, minced
- ¼ cup sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon chili powder
- ½ teaspoon ground ginger
- Salt to taste
- To a food processor or blender, add strawberries, tomato paste, onion, garlic, sugar, vinegar, lemon juice, chili powder and ginger. Process until smooth.
- Heat a saucepan to medium-low heat.
- Strain the Jalapeno-Strawberry mixture into the pan and simmer about 15 minutes to thicken.
- Salt to taste and serve.
All Seasoning Blend
Ingredients:
Directions:
Mix all ingredients thoroughly and store in a large airtight container. Use in place of seasoning salt on your food.
- 2 cups salt
- 2 tablespoons sugar
- 2 tablespoons garlic powder
- 1 tablespoon curry
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 tablespoons onion powder
- 1 teaspoon allspice
- 6 tablespoons paprika
- 1 tablespoon celery salt
- 1 teaspoon dry mustard
- 2 tablespoons black pepper
- 1 teaspoon ginger
- 1 teaspoon nutmeg
Directions:
Mix all ingredients thoroughly and store in a large airtight container. Use in place of seasoning salt on your food.
Sirlion Rub
50g whole coriander spice
25g peppercorns
50g mustard seeds
30g coarse salt
15g paprika
Combine all the rub spices you need in a mortar and pestle and give it a good bashing. Generously rub the ground spices into the meat until coated and leave to rest in the fridge for a couple of hours. Once your braai is ready whack the sirloin onto your braai and grill on an open flame for about seven minutes a side. You want the meat to be medium rare.
25g peppercorns
50g mustard seeds
30g coarse salt
15g paprika
Combine all the rub spices you need in a mortar and pestle and give it a good bashing. Generously rub the ground spices into the meat until coated and leave to rest in the fridge for a couple of hours. Once your braai is ready whack the sirloin onto your braai and grill on an open flame for about seven minutes a side. You want the meat to be medium rare.
Asian-style marinade
90ml/6tbsp light soy sauce,
60ml/4tbsp plum jam,
grated zest and juice of ½ lime,
2 spring onions, finely chopped,
45ml/3tbsp freshly chopped coriander,
5cm/2inch piece fresh root ginger, peeled and finely grated,
2 cloves garlic, peeled and finely chopped.
Add the steaks, cover and marinate in the refrigerator for 20 minutes, or overnight
60ml/4tbsp plum jam,
grated zest and juice of ½ lime,
2 spring onions, finely chopped,
45ml/3tbsp freshly chopped coriander,
5cm/2inch piece fresh root ginger, peeled and finely grated,
2 cloves garlic, peeled and finely chopped.
Add the steaks, cover and marinate in the refrigerator for 20 minutes, or overnight
Tandoori Marinade
- 300ml/½pint natural yogurt
- 15ml/1tbsp ground cumin
- 15ml/1tbsp garam masala
- 5ml/1tsp ground coriander
- 5ml/1tsp ground turmeric
- 5ml/1tsp chilli powder
- Juice of 1 lemon
- 4 garlic cloves, peeled and crushed
- 1 x 2.5cm/1inch piece fresh root ginger, peeled and grated
- Few drops of natural red food colouring
Horseradish and peppercorn marinade
Mix together
15ml/1tbsp horseradish sauce,
1 clove garlic, peeled and crushed,
15ml/1tbsp olive oil,
15ml/1tbsp freshly chopped chives,
salt and freshly milled black pepper.
Add the steaks, cover and marinate in the refrigerator for 20 minutes or overnight
15ml/1tbsp horseradish sauce,
1 clove garlic, peeled and crushed,
15ml/1tbsp olive oil,
15ml/1tbsp freshly chopped chives,
salt and freshly milled black pepper.
Add the steaks, cover and marinate in the refrigerator for 20 minutes or overnight
BABYBACK RIB BBQ SAUCE
1/2 cup apple juice or cider
1/3 cup lemon juice
1/3 cup white wine
1/3 cup cider vinegar
3/4 cup brown sugar
1 1/2 cup ketchup
2 tbsp. extra virgin olive oil
2 tbsp. pure maple syrup
2 tbsp. chopped onion
3 tbls. honey
1 tsp. cayenne pepper
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. ground mustard
Put all of the above ingredients in a small pot and bring to a boil on med-high heat. after is has reached a boil reduce the heat to medium-low and let simmer for 20 minutes.
1/3 cup lemon juice
1/3 cup white wine
1/3 cup cider vinegar
3/4 cup brown sugar
1 1/2 cup ketchup
2 tbsp. extra virgin olive oil
2 tbsp. pure maple syrup
2 tbsp. chopped onion
3 tbls. honey
1 tsp. cayenne pepper
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. ground mustard
Put all of the above ingredients in a small pot and bring to a boil on med-high heat. after is has reached a boil reduce the heat to medium-low and let simmer for 20 minutes.
Western North Carolina Barbecue Sauce
•1 cup ketchup
•1 cup firmly packed brown sugar
•1/2 cup lemon juice (3 lemons approx.)
•3 tablespoons butter
•1/4 cup minced onion
•1 teaspoon hot pepper sauce
•1 teaspoon Worcestershire sauce
Combine all in a sauce pan, bring to a boil, simmer for 25-30 minutes.
•1 cup firmly packed brown sugar
•1/2 cup lemon juice (3 lemons approx.)
•3 tablespoons butter
•1/4 cup minced onion
•1 teaspoon hot pepper sauce
•1 teaspoon Worcestershire sauce
Combine all in a sauce pan, bring to a boil, simmer for 25-30 minutes.
Old Time Eastern North Carolina Barbecue Sauce Recipe
•1/2 pound butter
•1/2 cup apple cider vinegar (white will work also)
•3 tblsp lemon juice (approx. 1 lemon)
•1 1/2 tblsp Worcestershire sauce (preferably Lea & Perrins)
•1 tblsp honey
•2 tsp salt
•1 tsp black pepper (fresh ground if you have it)
Once the butter is melted in a sauce pan, stir in all but the vinegar and bring to a boil. Remove the pan from the heat, stir in the vinegar, allow the sauce to cool.
•1/2 cup apple cider vinegar (white will work also)
•3 tblsp lemon juice (approx. 1 lemon)
•1 1/2 tblsp Worcestershire sauce (preferably Lea & Perrins)
•1 tblsp honey
•2 tsp salt
•1 tsp black pepper (fresh ground if you have it)
Once the butter is melted in a sauce pan, stir in all but the vinegar and bring to a boil. Remove the pan from the heat, stir in the vinegar, allow the sauce to cool.
Beer marinade
In a large, shallow bowl mix
30ml/2tbsp soy sauce,
2 cloves garlic, peeled and crushed,
10ml/2tsp Dijon or English mustard,
15ml/1tbsp Worcestershire sauce,
salt and freshly milled black pepper
200ml (7floz.) lager.
Add the steaks, cover and marinate in the refrigerator for up to 2 hours or overnight
30ml/2tbsp soy sauce,
2 cloves garlic, peeled and crushed,
10ml/2tsp Dijon or English mustard,
15ml/1tbsp Worcestershire sauce,
salt and freshly milled black pepper
200ml (7floz.) lager.
Add the steaks, cover and marinate in the refrigerator for up to 2 hours or overnight
Chili-Beer Barbecue Sauce
Ingredients:
1-1/2 cups beer or nonalcoholic beer
1 small onion, chopped
3/4 cup chili sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons chili powder
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground mustard
1/8 teaspoon ground cumin
1-1/2 cups beer or nonalcoholic beer
1 small onion, chopped
3/4 cup chili sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons chili powder
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground mustard
1/8 teaspoon ground cumin
Steak Marinade
Ingredients
1/4 cup real soy sauce
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup mesquite grill seasoningHot sauce, to taste
Salt
PepperDirections1.Make the marinade: Mix the soy sauce, vinegar, oil, and grill seasoning into a large plastic resealable bag just big enough to hold your steak and shake well to combine. 2.Adjust to taste with hot sauce, salt, pepper, and additional grill seasoning. 3.Place steak in the bag and seal while pressing out the air. Mush it around good and place in the fridge for 1 hour. More time equals more flavor.
1/4 cup real soy sauce
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup mesquite grill seasoningHot sauce, to taste
Salt
PepperDirections1.Make the marinade: Mix the soy sauce, vinegar, oil, and grill seasoning into a large plastic resealable bag just big enough to hold your steak and shake well to combine. 2.Adjust to taste with hot sauce, salt, pepper, and additional grill seasoning. 3.Place steak in the bag and seal while pressing out the air. Mush it around good and place in the fridge for 1 hour. More time equals more flavor.
Argentine Chimichurri Sauce
INGREDIENTS
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
- Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week. If you can make the sauce 1 day in advance, to let the flavours mix together.
Dry Rub
4 tablespoons salt
3 tablespoons paprika
2 tablespoons black pepper
2 tablespoons chili peppers
1 tablespoon celery salt
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1/2 tablespoon white pepper
1/2 tablespoon garlic powder
1/2 tablespoon dried lemon peel (zest)
Directions:
Mix all ingredients together. Store in air tight container until ready to use.
3 tablespoons paprika
2 tablespoons black pepper
2 tablespoons chili peppers
1 tablespoon celery salt
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1/2 tablespoon white pepper
1/2 tablespoon garlic powder
1/2 tablespoon dried lemon peel (zest)
Directions:
Mix all ingredients together. Store in air tight container until ready to use.
Simple Chicken marinade
lemon juice,
olive oil,
black pepper,
garlic, finely chopped hot chillies
chopped fresh oregano.
The lemon takes the chilli heat right into the meat. Cook on a hot Braai until it just feels firm. At this point it will be cooked but still very juicy.
Season with a little salt and serve with your favourite salads and dips
olive oil,
black pepper,
garlic, finely chopped hot chillies
chopped fresh oregano.
The lemon takes the chilli heat right into the meat. Cook on a hot Braai until it just feels firm. At this point it will be cooked but still very juicy.
Season with a little salt and serve with your favourite salads and dips
Buffalo Rub
Ingredients:
1/2 Cup Of Dark Brown Sugar
3 Teaspoons Of Chili Powder
3 Teaspoons Of Sweet Smoked Paprika
1 Tablespoon Of Onion powder
1 Tablespoon Of Ground Cumin
1 Teaspoon Of Hot Cayenne Pepper
2 Tablespoons Of Ground Garlic Powder
3 Teaspoons Of Ground Mustard Powder
5 Teaspoons Of Table Salt
3 Teaspoons Of Black Pepper
Mix all together
1/2 Cup Of Dark Brown Sugar
3 Teaspoons Of Chili Powder
3 Teaspoons Of Sweet Smoked Paprika
1 Tablespoon Of Onion powder
1 Tablespoon Of Ground Cumin
1 Teaspoon Of Hot Cayenne Pepper
2 Tablespoons Of Ground Garlic Powder
3 Teaspoons Of Ground Mustard Powder
5 Teaspoons Of Table Salt
3 Teaspoons Of Black Pepper
Mix all together
Tasty Chix
2 heaped tsp of smoked paprika
2 tbs Olive oil to mix
2 tbs balsamic vinegar
2 tsp soy sauce
2 to 3 tbs sweet chilli sauce
Juice of one orange
1 tsp fennel seeds – crushed
1 tbs maple syrup/honey
squirt of ketchup
mix up all the ingredients and marinade your chicken overnight. Add more ketchup to take out some of the heat.
2 tbs Olive oil to mix
2 tbs balsamic vinegar
2 tsp soy sauce
2 to 3 tbs sweet chilli sauce
Juice of one orange
1 tsp fennel seeds – crushed
1 tbs maple syrup/honey
squirt of ketchup
mix up all the ingredients and marinade your chicken overnight. Add more ketchup to take out some of the heat.
Avocado Green Chile Dressing
Ingredients:
2 avocados
2 jalapenos, seeded
2/3 cup extra virgin oil
2 med. garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
3 tomatillos, cooked (green tomatoes)
1 1/2 cup water
salt and pepper to taste
Directions:
Place pepper and tomatillos in covered pan with water.
Simmer for 10 minutes.
Place all other ingredients in blender, adding the cooked pepper and tomatillos.
Add 1 1/2 cup water.
Place dressing in tight container and refrigerate.
2 avocados
2 jalapenos, seeded
2/3 cup extra virgin oil
2 med. garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
3 tomatillos, cooked (green tomatoes)
1 1/2 cup water
salt and pepper to taste
Directions:
Place pepper and tomatillos in covered pan with water.
Simmer for 10 minutes.
Place all other ingredients in blender, adding the cooked pepper and tomatillos.
Add 1 1/2 cup water.
Place dressing in tight container and refrigerate.
Apricot Chutney
2kg ripe apricots
1 large onion peeled and roughly chopped
2 cloves of garlic finely chopped
500grams seedless raisins
400 grams brown sugar
¼ teaspoon cayenne pepper
1 teaspoon salt
small knob of ginger finely grated
small dollop of fresh mustard
500mls of vinegar
Halve and stone the apricots (means take out the pips.) Mix all the ingredients together in a stainless steel saucepan (don’t use brass or copper – the vinegar reacts with these metals and gives your chutney a not so nice metallic flavour). Bring slowly to the boil and then simmer for 45 minutes to an hour, stirring occasionally until the chutney is thick and shiny.
Bottle immediately in sterilised hot jars and seal immediately. Eat whenever you feel the need but especially with Bobotie
1 large onion peeled and roughly chopped
2 cloves of garlic finely chopped
500grams seedless raisins
400 grams brown sugar
¼ teaspoon cayenne pepper
1 teaspoon salt
small knob of ginger finely grated
small dollop of fresh mustard
500mls of vinegar
Halve and stone the apricots (means take out the pips.) Mix all the ingredients together in a stainless steel saucepan (don’t use brass or copper – the vinegar reacts with these metals and gives your chutney a not so nice metallic flavour). Bring slowly to the boil and then simmer for 45 minutes to an hour, stirring occasionally until the chutney is thick and shiny.
Bottle immediately in sterilised hot jars and seal immediately. Eat whenever you feel the need but especially with Bobotie
Braai Marinade (1)
Ingredients
Blend all the ingredients for marinade, pour over the meat and marinate for about 4 hours. Remove the meat from the marinade and pat dry with paper towelling before grilling, otherwise it will not brown evenly. Grill the meat over medium hot coals & baste frequently with the remaining marinade.
- 30 ml soy sauce
- 30 ml honey
- 100 ml dry white wine or white grape vinegar
- 5 ml Worcestershire sauce
- 5 ml tomato paste
- 5 ml lemon juice
Blend all the ingredients for marinade, pour over the meat and marinate for about 4 hours. Remove the meat from the marinade and pat dry with paper towelling before grilling, otherwise it will not brown evenly. Grill the meat over medium hot coals & baste frequently with the remaining marinade.
Braai Marinade (2)
* 1 cup tomato Sauce
* 50ml worcestershire Sauce
* 50ml Mrs Ball Original Chutney(adding chilli, hot or extra hot for those who like a kick!)
* 1 tsp aromat seasoning
* 1 tsp vinegar
* 1 cup water
* Salt & pepper to taste
Mix all ingredients together. Use this braai marinade sauce to marinate your chicken,ribs,lamb or steak before putting your meat on the braai.
* 50ml worcestershire Sauce
* 50ml Mrs Ball Original Chutney(adding chilli, hot or extra hot for those who like a kick!)
* 1 tsp aromat seasoning
* 1 tsp vinegar
* 1 cup water
* Salt & pepper to taste
Mix all ingredients together. Use this braai marinade sauce to marinate your chicken,ribs,lamb or steak before putting your meat on the braai.
Cola Marinade
This is a great sweet marinade and is excellent on ribs and chicken. It can also be used for most other meats. The most important ingredient is the coke, you have to use regular coke (or cherry coke), not diet. It is the sugar in the coke that gives this marinade the ability to caramelize the food.
Coke Marinade:
You can also score the meat with a sharp knife to allow the marinade to penetrate.
Coke Marinade:
- 1 1/2 cups coke or cherry coke
- 2 TBSP olive oil
- 2 TBSP worcestershire sauce
- 2 TBSP ketchup
- 1 garlic clove crushed
- 1 TBSP prepared mild mustard
- Salt and pepper to taste
You can also score the meat with a sharp knife to allow the marinade to penetrate.
Ribs Basting Sauce
- 900ml vinegar
- 600ml water
- 3 small Chili peppers
- 225ml prepared mustard
- 250g brown sugar
- 100g butter
- 1/2 bottle root beer
Ribs Dry Rub
- 1 tablespoon lemon peel
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Chili powder
- 1 tablespoon paprika
- 1 tablespoon MSG
- 1/2 tablespoon black pepper
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon white pepper
- 2 tablespoons salt
- 2 tablespoons sugar
Mix together.
Cheesy Buffalo Chicken Dip
Ingredients
- 450 g bone-in chicken breast halves
- 5 ml olive oil
- 1 stalk celery, finely diced
- 227.2 g reduced-fat cream cheese
- 180 ml blue cheese dressing
- 180 ml ranch dressing
- 80 ml hot pepper sauce (such as Frank's RedHot®)
- 115 g shredded Cheddar cheese
- Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
- Bake in preheated oven until golden and bubbly, about 30 minutes.
Parmesan Garlic Buffalo Sauce
- 1 cup hot sauce
- 1/2 cup butter
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons garlic powder
- 2 tablespoons honey
Directions
1. Combine all ingredients in a small bowl.
2. Place bowl in the microwave just long enough to melt the butter (about 20-30 seconds).
3. Mix together well.
This is a sweet and hot variation of traditional buffalo sauce. It can be used as a dipping sauce or to coat your wings.
Cinnamon Coffee Rub
This rub has the flavor of coffee, the spice of cayenne, the sweetness of brown sugar, and cinnamon.
Makes for a unique steak.
Ingredients
1/4 cup finely ground espresso or strong coffee beans
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1 pinch ground cayenne pepper
Salt and pepper to taste
Preparation method
1. In a small bowl, combine coffee, sugar, cinnamon, cayenne, salt, and pepper.
Use to season meats and vegetables before grilling.
Recipe makes about 1/2 cup rub, enough for 12 steaks
Try it for a different twist.
Makes for a unique steak.
Ingredients
1/4 cup finely ground espresso or strong coffee beans
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1 pinch ground cayenne pepper
Salt and pepper to taste
Preparation method
1. In a small bowl, combine coffee, sugar, cinnamon, cayenne, salt, and pepper.
Use to season meats and vegetables before grilling.
Recipe makes about 1/2 cup rub, enough for 12 steaks
Try it for a different twist.
Rub
Bring a little flair and imagination to fish, chicken and pork by whizzing up a rub made from
1tsp cayenne pepper,
2tsp black mustard seeds,
4 chopped garlic cloves,
zest and juice of two limes,
2tbsp toasted sesame oil
a pinch of salt.
1tsp cayenne pepper,
2tsp black mustard seeds,
4 chopped garlic cloves,
zest and juice of two limes,
2tbsp toasted sesame oil
a pinch of salt.
Garlic & Herb Marinade
Ingredients
- 1/3 cup water
- 1/3 cup vinegar
- 1/3 cup vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian-style seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper.
- Mix well and apply to your favorite meat.
Beer and Lime Marinade for Chicken
Ingredients
1 lime, juiced
1 bottle of beer, such as Corona
1 teaspoon honey
3 tablespoons chopped fresh coriander
salt and pepper to taste
4 skinless, boneless chicken breast fillets
Preparation method1.In a shallow bowl, mix together the lime juice, beer, honey, coriander, salt and pepper. Place chicken into the sauce, cover, and marinate for about 30 minutes. 2. Braai to be about medium. When ready, brush the cooking grate lightly with oil. 3.Remove chicken breasts from marinade, and place on the grate. 4.Cook for about 8 minutes on each side, or until juices run clear. Discard leftover marinade.
1 lime, juiced
1 bottle of beer, such as Corona
1 teaspoon honey
3 tablespoons chopped fresh coriander
salt and pepper to taste
4 skinless, boneless chicken breast fillets
Preparation method1.In a shallow bowl, mix together the lime juice, beer, honey, coriander, salt and pepper. Place chicken into the sauce, cover, and marinate for about 30 minutes. 2. Braai to be about medium. When ready, brush the cooking grate lightly with oil. 3.Remove chicken breasts from marinade, and place on the grate. 4.Cook for about 8 minutes on each side, or until juices run clear. Discard leftover marinade.
Marinade for Beef Kebabs
Ingredients
375ml (1,1/2 cups) vegetable oil
200ml (3/4 cup) soy sauce
125ml (1/2 cup) white wine vinegar
125ml (1/2cup) lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard powder
1/4 teaspoons salt
1 tablespoon freshly ground black pepper
handful chopped fresh parsley
2 teaspoons ground cloves
1 Kg good quality steak, cut into cubes
1.In a large jar, combine all ingredients except beef. Seal and shake well to combine the ingredients. 2.Put beef in a large bowl. 3.Pour marinade over meat and let stand covered for up to 3 days in refrigerator, turning every day. When ready to cook make up 12 beef kebabs.4.Braai the kebabs
375ml (1,1/2 cups) vegetable oil
200ml (3/4 cup) soy sauce
125ml (1/2 cup) white wine vinegar
125ml (1/2cup) lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard powder
1/4 teaspoons salt
1 tablespoon freshly ground black pepper
handful chopped fresh parsley
2 teaspoons ground cloves
1 Kg good quality steak, cut into cubes
1.In a large jar, combine all ingredients except beef. Seal and shake well to combine the ingredients. 2.Put beef in a large bowl. 3.Pour marinade over meat and let stand covered for up to 3 days in refrigerator, turning every day. When ready to cook make up 12 beef kebabs.4.Braai the kebabs
General Rub
Ingredients
- 1 tablespoon garlic powder
- 2 tablespoons ground black pepper
- 1 tablespoon salt
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 4 tablespoons ground paprika
- 1/2 teaspoon dried oregano
- In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
Roasted Garlic Marinade
Ingredients:
- 2 heads of garlic
- 1 cup orange juice
- 1/2 cup spicy mustard
- 4 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon thyme
Spicy Peanut Butter Marinade
Ingredients:
Preparation:
Combine everything in food processor and mix.
Marinade pork for up to 8 hours.
Remove the chops from the marinade and boil the marinade.
Grill the chops and use the marinade to baste the meat.
- 1/2 cup peanut butter, creamy
- 1/2 cup sherry, dry
- 1/4 cup soy sauce, dark
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup oil
- 1/4 cup ginger, crushed
- 1/4 cup green onion, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons sesame oil, dark
- 2 tablespoons Chinese chili sauce
- 2 tablespoons lemon juice
- 6 garlic cloves
Preparation:
Combine everything in food processor and mix.
Marinade pork for up to 8 hours.
Remove the chops from the marinade and boil the marinade.
Grill the chops and use the marinade to baste the meat.
Guinness Marinade
Ingredients:
Preparation:
Finely chop garlic, shallot and onion and place in a small bowl.
Finely chop parsley and tarragon and add to the bowl.
Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine.
Let stand for 30 minutes to blend flavors.
Once you have finished marinating, place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened.
Add more beer to the marinade at this stage if desired.
- 4 ounces Guinness Stout Beer at room temperature
- 2 garlic cloves
- 5 teaspoons soy sauce
- 1 tablespoon minced vidalia onion
- 1 teaspoon shallots
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fresh tarragon
- 1/4 teaspoon parsley
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Preparation:
Finely chop garlic, shallot and onion and place in a small bowl.
Finely chop parsley and tarragon and add to the bowl.
Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine.
Let stand for 30 minutes to blend flavors.
Once you have finished marinating, place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened.
Add more beer to the marinade at this stage if desired.
Spicy Korean Marinade
Ingredients:
Preparation:
Dissolve sugar in soy sauce, water and vinegar.
Add remaining ingredients and mix well.
Use as a marinade for up to 8 hours.
- 1 cup soy sauce
- 1 cup brown sugar
- 3/4 cup water
- 1/2 cup white vinegar
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne
Preparation:
Dissolve sugar in soy sauce, water and vinegar.
Add remaining ingredients and mix well.
Use as a marinade for up to 8 hours.
Tandoori Marinade
Ingredients:
Preparation:
Heat oil in pan.
Add pureed onion, minced garlic, and ginger.
Cook for 1-2 minutes.
Add spices and cook for another 2 minutes.
If mixture is too dry, add in 1-2 tablespoons of water.
The spices should be paste-like.
Remove pot from heat and add in lemon juice, yogurt, salt, cilantro, and tomato paste.
Mix well.
Allow the mixture to cool to room temperature before using as marinade.
If you are in a hurry, simply skip the cooking portion of this recipe and mix all the ingredients together in a bowl.
While the marinade will still be delicious, cooking the spices will help release additional flavor.
- 1/4 cup pureed onion
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/2 cup cilantro, chopped
- 3 tablespoons cumin powder
- 1-2 teaspoons red pepper
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- juice of 1 lemon
- 1 1/2 cups plain yogurt
- 1 tablespoon tomato puree or tomato paste
- 2 tablespoons vegetable oil
Preparation:
Heat oil in pan.
Add pureed onion, minced garlic, and ginger.
Cook for 1-2 minutes.
Add spices and cook for another 2 minutes.
If mixture is too dry, add in 1-2 tablespoons of water.
The spices should be paste-like.
Remove pot from heat and add in lemon juice, yogurt, salt, cilantro, and tomato paste.
Mix well.
Allow the mixture to cool to room temperature before using as marinade.
If you are in a hurry, simply skip the cooking portion of this recipe and mix all the ingredients together in a bowl.
While the marinade will still be delicious, cooking the spices will help release additional flavor.
Oregano & Lemon Marinade
Ingredients
Mix all the ingredients together and marinade up to 2 hours
- 80ml (1/3 cup) extra virgin olive oil
- 1 tbs fresh lemon juice
- 2 crushed garlic cloves
- 1 tsp dried oregano
- 1 tbs fresh thyme leaves
Mix all the ingredients together and marinade up to 2 hours
Soy, Chilli & Ginger Marinade
Ingredients
- 80ml (1/3 cup) dark soy sauce
- 1 large deseeded, thinly sliced fresh red chilli
- 2 crushed garlic cloves
- 1/2 tsp Chinese five spice
- 2 tsp fresh grated ginger
Korma Curry Marinade
Ingredients
- 60ml (1/4 cup) olive oil
- 2 tbs mild korma curry paste
- 2 tbs chopped fresh coriander
Middle Eastern based Marinade
Ingredients
- 1/2 cup extra-virgin olive oil
- 4 tablespoons fresh lemon juice
- 1 medium onion, diced
- 1/2 teaspoon freshly ground cinnamon
- 1/2 teaspoon freshly ground cardamom seeds
- 1 teaspoon dried or fresh thyme leaves
- Salt and freshly ground black pepper
- 1 teaspoon freshly ground cumin seeds, optional
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon paprika
- Mix all the ingredients together
- Marinade for as long as possible
Whiskey Butter
Ingredients:
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 teaspoons minced parsley
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
3 teaspoons Jack Daniels whiskey
1/2 teaspoon sea salt or saltGround
white pepper to taste
Directions:
Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and white pepper. Mix well. Drop butter in spoonfuls onto waxed paper or film. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 teaspoons minced parsley
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
3 teaspoons Jack Daniels whiskey
1/2 teaspoon sea salt or saltGround
white pepper to taste
Directions:
Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and white pepper. Mix well. Drop butter in spoonfuls onto waxed paper or film. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.