RECIPES FOR BARBECUE MARINADES

RECIPES FOR BARBECUE MARINADES

Marinades (these are roughly enough for 2 to 3 lbs of meat)

For Pork

1 glass of apple juice
1 glass of dry white wine
1 glass of medium sherry
2 red chillies finely chopped
1/2 cup fresh coriander chopped
4 spring onions finely chopped
1 teaspoon of salt


For Lamb

1 glass dry white wine
4 tablespoons of plain yoghurt
6 fresh mint leaves chopped
4 cloves of garlic chopped
1 teaspoon of crushed fennel seeds.
1 teaspoon of ground black pepper
1 teaspoon of salt

For Beef

1 glass red wine
1 glass of sweet grape juice
1 glass of ale
2 red chillies finely chopped
1 medium onion finely chopped
2 cloves of garlic finely chopped
6 leaves of basil chopped
1 teaspoon of salt

For Chicken

1/2 pint dry cider
1 green chilli finely chopped
1 tablespoon of fresh rosemary chopped
6 leaves of sage finely chopped
tablespoon of chopped fresh oregano
2 cloves of garlic crushed or chopped
The juice of a lemon
1 teaspoon of salt


With all the above recipes the ingredients should be well mixed or blended (in which case you dispense with the chopping and crushing). Place he meat pieces in a sealable plastic tub or a dish (in which case you will need cling film to cover the whole dish). Pour the prepared marinade over the meat and stir well in until it is covered. Seal the container thoroughly and store in a fridge for 12 to 24 hours (the longer the better). At regular intervals removed the container and shake well whilst turning thus ensuring the meat stays well covered. When you are ready to cook drain the marinade for ten to fifteen minutes in a colander or sieve, stirring regularly.

If you are using joints of meat or whole chickens the meat should be pierced all over with a sharp knife and the marinade massaged in.

The marinades can also be used in mince to prepare homemade burgers but you can probably double up on the weight of the meat (it's also best if you can liquidize the marinade). The marinade will need stirring well in and will give flavour within a couple of hours but again overnight will let the flavours mature. Squeeze out the excess before making into burgers.