HONEY, SOY & SHERRY CHICKEN DRUMSTICKS

 

DO-AHEAD MARINADES

DO-AHEAD MARINADES

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.

CHINESE MARINADE

CHINESE MARINADE

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

ORANGE TERIYAKI MARINADE

ORANGE TERIYAKI MARINADE

For BeefIngredients for 4 steaks (servings)Grated rind and juice of 1 orange¼ Cup thick teriyaki baste or sauce2 Tablespoons soy sauce1 Tablespoon honey

SPICY VINDALOO PASTE

SPICY VINDALOO PASTE

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

SPICY CITRUS MARINADE

SPICY CITRUS MARINADE

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

HONEY MINT MARINADE

HONEY MINT MARINADE

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

HORSERADISH MARINADE

HORSERADISH MARINADE

For BeefIngredients for 4 steaks (servings) 1 Tablespoon canola oil1 Tablespoon horseradish cream ½ Cup white wine2 Teaspoons fresh parsley or coriander ~ chopped2 Teaspoons wholegrain mustard

MEDITERRANEAN MARINADE

MEDITERRANEAN MARINADE

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



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