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Barbecue Marinades

Barbecuing is a short intense smoky method of cooking.
If you want to get any other flavours other than smoke into whatever you are barbecuing you have to do this by way of marinades

Greek Marinade

2 Lemons
8 Tablespoons Olive Oil
1 Clove Garlic-finely chopped
Salt and Black pepper.

Grate the zest from the lemon and mix this and the juice with the other ingredients.Marinade for an hour or two.

This is particularly good with lamb and chicken. Works well with fish and gives a surprising twist to pieces of beef steak.
Morroccan Marinade
1 Tablespoon Red wine Vinegar
2 Tablespoons Olive Oil
2 teaspoons Whole Coriander Seeds roughly crushed
2 teaspoons Whole Cumin Seeds roughly crushed
2 teaspoons Paprika
1 teaspoon Chilli Powder

Mix all these ingredients together. Cut the meat you are using into chunks
(this spice mix will be enough for a kilo) Rub the spices well into the meat.
Leave for 3 or 4 hours to get most flavour.
Great with beef and with lamb. Too strong I think for fish but lifts a bland piece of chicken.


A Chinese Marinade for Pork
1 medium Onion Peeled and finely sliced
1 thumb root ginger peeled and grated
1 tablespoon sunflower oil
1 tablespoon Soy sauce
2 tablespoons Red Wine Vinegar
Fry the sliced onion and ginger together gently until soft.
Add the other ingredients and boil together for a few minutes.
Let this cool.
Cut 1 kg of pork steak into strips and marinade in this for an hour or two.
Thread these strips on skewers and barbrcue.
Boil the marinade up again and boil for 5 mts. (it contains raw meat juices)
This can be poured either hot or cold over the cooked pork.

Mustard and Vinegar Marinade
4 Tablespoons Cider Vinegar
4 Tablespoons Seedy Mustard
2 Tablespoons Sunflower Oil

Mix these together
Great marinade for chicken thighs or pork steak.
Also good with Salmon.
Best Marinade for Salmon

Just paint with honey before you grill then let it caramelize a little around the edges. This is the true burnt flavour of the Bradan Feasa, the Salmon of Knowledge.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef