Marinating can add extra flavour to a variety of meats so ideally it is best to marinate meat over night or during the day (for eight hours). If you’re short of time, an hour will produce a good, but milder result. To make up marinades, all you do is mix the ingredients thoroughly.
For BeefIngredients for 4 steaks (servings)2 Tablespoons honey2 Tablespoons dry sherry2 Tablespoons soy sauce1 Teaspoons sesame oil1 Teaspoon Chinese five spice powder1 Teaspoon minced garlic or 1 clove crushed garlic1 Teaspoon minced ginger
For Beef or LambIngredients for 4 steaks (servings)1 Teaspoon ground cardamom1 Teaspoon minced chilli1 Teaspoon ground cinnamon2 Teaspoons ground cumin2 Teaspoons turmeric2 Teaspoons hot mustard, smooth or whole grain¼ Cup white vinegar
For LambIngredients for 6-8 steaks (servings)350ml Grapefruit juice⅔ Cup orange juice⅔ Cup olive oil (add a few drops sesame oil, optional)2 Teaspoons crushed or minced garlic 2 Teaspoons hot paprika (or normal)2 Tablespoons brown sugar or honey
For Beef, Lamb & PorkIngredients for 4 steaks (servings)½ Teaspoon sesame oil1 Tablespoon lemon juice½-1 Teaspoon minced chilli1 Tablespoon fresh mint leaves ~ chopped2 Teaspoons honey
For Beef or LambIngredients for 4 steaks (servings)3 Cloves of garlic, peeled½ Cup tomato paste½ Cup olive oil2 Teaspoons dried or fresh oregano¼ Cup red wine
This VIP ~ RECIPE was submitted by Pauline from Toolbox Tastings 2 Tablespoons olive oil 60ml Balsamic vinegar 1 Tablespoon fresh rosemary leaves Salt and Pepper 12 Lamb cutlets
2 – 4 Pork Chops 2 x Tablespoon Dijon Mustard 1 x Tablespoon Olive Oil 1 x Tablespoon Fresh Rosemary – finely chopped 1 x Teaspoon garlic Salt & Pepper 1 x Large Freezer Zip Lock Bag Chop the rosemary finely (I used a herb chopper). Place pork chops in the bottom of a Freezer Zip Lock […]