Recommended Marinades and Recipes
Recommended Marinades and Recipes for BBQ's and Outdoor Cooking
Marinades have been used in cooking for centuries all over the world.
The combination of lemon juice, wine, yoghurt, garlic, herbs and spices when mixed together with meat and left to stand will both tenderise and infuse the meat with flavour, thus giving you a wide variety of tasty flavours using the same tandoori cooking method every time.
Meats like Chicken, lamb, beef and pork along with sea food and even vegetables will benefit from being left in a marinade for 24 hours or more in the Fridge.
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Roy's General Marinade:
* 1 Cup of Coca Cola or Beer
* ½ Cup of Tomato Sauce
* 1 tablespoon of Mild Curry Powder
* 4 Cloves of chopped or crushed Garlic
* 1 Tablespoon of sugar
* Mix the above and soak chicken, steak or lamb chops for up to 24 hours.
I sometimes rub the dry curry powder on the meat before marinating, as it gives the meat a nice colour and a stronger curry flavour.
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Roy's Pork Fillet Marinade:
* 250 gram jar of any type of mustard
* 4 chopped cloves of garlic
* Juice from 2 oranges
* Mix ingredients and soak up to 2 pork fillets for 2 hours
* Grill on open BBQ and keep dipping the fillets in the marinade.
* Can also be roasted.
* To ensure the fillet is cooked throughout, slice the fillet length ways and cook for the remaining 5-10 minutes. |
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Wine Marinade for Meat:
* 1 Cup of red wine
* ¼ Cup Lemon Juice
* 1 Cup of Tomato Sauce
* ¼ Cup of olive or cooking oil
* 2 Cloves of chopped Garlic
* Add meat pieces or roast, cover and leave for up to 24 hours in a cool place
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Smoked Barbecue Sauce:
* 1 large onion (chopped)
* 5 large garlic cloves (chopped)
* 1 large bottle of your favorite barbecue sauce
* ¼ lb bacon (chopped)
* 1 large fresh tomato (chopped)
* 2 teaspoon prepared mustard
* ½ Lemon (juiced)
* ¼ Cup brown sugar
* ½ Cup water
* Olive or corn oil
* Coarsely ground black pepper
* Garlic salt
* Assorted herbs (chopped)
* Sauté garlic and onions in oil until tender.
* Add remaining ingredients and mix well.
* Place in roasting pan and smoke cook in smoker for 1 to 3 hours following the same cooking procedure as smoking meat.
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Oriental Marinade for Meat:
* 1/3 Cup lemon juice
* ¼ Cup sherry
* ¼ Cup soy sauce
* ½ Cup teaspoon ground ginger
* ½ Teaspoon garlic powder
* 3 Tablespoons brown sugar
* 2 Teaspoons Worcestershire Sauce
* ¼ Cup vinegar
* ¼ Cup honey
* Combine all ingredients.
* Use with chops, roast, ribs and steaks.
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Cognac Mustard Pork Tenderloin:
* 2 to 4 lb Pork loin
* 1 Tablespoons Cognac
* ½ Cup coarse Dijon mustard
* Coarsely ground black pepper
* 6 Garlic cloves (chopped) Garlic salt
* 2 Tablespoons lemon juice (freshly squeezed)
* Fill water pan ¾ full with liquid.
* Mix all ingredients together well.
* Coat Pork tenderloin with mixture thoroughly.
* Cook to an internal temperature of 180°
* Serves: 4 - 6 people.
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Sportman's Sauce:
* 16 oz Can tomato sauce
* 1 Tablespoon chilli powder
* ¼ Cup Worcestershire Sauce
* 1 Finely chopped onion
* Juice from two limes
* 1 Teaspoon garlic powder
* 1 Bottle hot or regular catsup (12oz)
* 1 Bottle beer
* ½ Cup butter or margarine
* 2 Teaspoons Kitchen Bouquet Sauce
* Louisiana hot sauce to taste (Tabasco)
* 1 Tablespoon prepared mustard
* Mix together all ingredients and simmer for 15 to 20 minutes.
* Use as a dipping sauce or brush onto meat prior to or during cooking.
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Smoked Brisket:
* 1 Tablespoon garlic salt
* ½ Cup Worcestershire Sauce
* 1/3 Cup tomato sauce
* 1 Tablespoon Ground pepper (White)
* ½ Cup vinegar
* 1 Teaspoon onion salt
* Fill charcoal pan completely with charcoal and/or wood.
* Fill water pan with liquid, leaving enough room for excess marinade.
* Marinate the brisket (approx. 10 lbs.) in sauce given above for 12 hours.
* Pour ½ cup of red wine and remaining marinade into water pan.
* Place brisket on grill.
* Smoke brisket approximately 8 hours.
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Polynesian Pot Roast:
* 3½ - 4½ lb pot roast
* 2 Cloves garlic - minced
* ½ Cup soy sauce - Light
* 1 Teaspoon ground ginger
* ½ Cup sherry
* 1 Teaspoon seasoned pepper
* 1 Cup water
* Fill water pan 3/4 full with liquid.
* Put meat in heavy duty plastic bag or glass baking dish.
* Combine all ingredients and pour over roast.
* Tightly close bag and turn to coat meat with marinade, or turn roast in dish and cover.
* Refrigerate several hours or overnight, turning meat in marinade once or twice.
* To cook, lift pot roast from marinade and place on grill.
* Reserve marinade.
* Smoke cook about 4 or 5 hours or until tender.
* Meat will not fall from bone as braised pot roast would, but can easily be cut with sharp knife.
* Heat reserved marinade to boiling and serve as sauce with pot roast.
* Serves 6 to 8 people.
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Red Marinade:
* 200g of natural yoghurt
* 6 large garlic cloves - crushed
* 1 tablespoon of garam masala
* ½ teaspoon of turmeric
* 2 tablespoons of lemon juice
* ½ tablespoon of salt
* 1 tablespoon of tandoori paste
* ¼ teaspoon of red powder
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better.
If you want your chicken to have that restaurant red tandoori look, use the red powder.
If it's the orange Tikka look you are after then use 1/4 teaspoon of egg yellow powder |
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Green Marinade:
* 200g of natural yoghurt
* 6 large garlic cloves - crushed
* 1 tablespoon of garam masala
* ½ teaspoon of turmeric
* Juice of ½ lemon
* 2 mild green chillies
* ½ tablespoon of salt
* 1 tablespoon ground coriander seeds
* 220g fresh coriander leaves - chopped
* 1 green pepper - liquidised in the yogurt
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better. |
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Coriander Marinade:
* 200g natural yoghurt
* Bunch of fresh coriander liquidised with the yogurt
* 1 tablespoon full of coriander seeds - crushed
* 6 large garlic cloves crushed
* 2 tablespoons of lemon juice
* ½ a tablespoon of salt
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better. |
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Mediterranean Marinade:
* 1 tablespoon of Italian Marsala Duovo
* 1 tablespoon of basil
* 1 tablespoon of oregano
* 6 large garlic cloves - crushed
* the Juice of ½ lemon
* ½ tablespoon of salt
* 1 tablespoons of olive oil
* ½ a red pepper finely chopped and crushed
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better. |
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Naan Bread: To cook in Tandoor
Makes up to 8 naans
* 3 tablespoons of natural yoghurt
* 1 small cup of warm water
* 4 tablespoons of milk
* 2 tablespoons butter
* ¼ teaspoon of salt
* 1 teaspoon of sugar
* 400g of flour
* 2 teaspoons of dry yeast
* 1 teaspoon of baking soda
* 2 tablespoons of oil
In a jug add the butter, sugar and yeast to the warm water.
Stir to dissolve and leave in a warm place until the yeast has a frothy foam on the top. This should take between 10 and 15 minutes.
If nothing happens the chances are that your yeast is too old and should be replaced.
In a large mixing bowl add the flour and other ingredients followed by the now frothy yeast mix. Stir well until mixed and the dough is stiff but pliable. The dough should not be sticky.
Turn out onto a floured surface and knead well for ten minutes.
Place back into the mixing bowl, spread some oil over the top cover and leave in a warm place for 45 min.
When the dough has risen, divide the dough into balls the size of a small lemon.
Flatten the dough in your hands to a flat disk about 1/4" in thickness.
Then hold the dough with your fingers. The weight of the dough should make the dough drop and form into a teardrop shape, as it does pinch around the edges with your fingers.
Before placing in oven coat the outer side of the Naan with some butter or gee.
Your naan bread should be ready in about 2 minutes.
To spice up the naan you can add any oth the following: garlic, chilli, cumin, coriander, mince, etc.
The oven has to be hot enough otherwise the naan will not stick to the side.
Using a heat resistant glove (place the naan in the palm of the glove) slap it against the clay wall pressing it in, hold it for a second then let go and hope it does not fall in.
Within 10 seconds the naan will start to bubble up.
Remove with tongs when ready.
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Mince Kebab:
* 450g x Minced Beef or Lamb
* 6 large garlic cloves - crushed
* 1 tablespoon cumin seeds - crushed
* 1 tablespoon coriander seeds - crushed
* ½ tablespoon of grated lemon rind
* ½ tablespoon of salt
* ½ medium onion - finely chopped
* 3 tablespoons of tomato puree
* 1 tablespoon of tandoori paste
Gently fry the onion for 2 min, add coriander, cumin and lemon rind and stir for 30 seconds, remove from heat, add to the mince, crush in the garlic and mix well.
Make small balls about the size of a golf ball, then in the palm of your hand squeeze into 100 mm logs. Place in fridge for up to 6 to 20 hrs.
Top tip, slice a potato about 10 mm - 1/2" thick and place it under the kebab, this will prevent the kebab from sliding of the skewer into the charcoal.
Tips for cooking on Skewers:
* The length of the skewer rod is 415 mm
* Don't bunch up and squeeze the meat together, leave a slight gap
* Don't place the food to close to the tip, it will burn
* Don't place the food to close to the handle it won't cook so well
* Skewer the food about 130 mm from the tip and about 90 mm from the handle
* Place a piece of onion on the skewer, it prevents the meat from burning
* Half way through the cooking swap 3 skewers from the door end to the back end of the oven
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A traditional English leg of lamb with no spices:
Start by removing all the fat and then score the meat
* 2 table spoons of lemon juice
* 3 table spoons of balsamic vinegar
* 6 table spoons of red wine
* 2 table spoons of mint sauce
* 6 cloves of garlic - crushed
* 1 teaspoon of salt
Use fresh twigs of fresh Rosemary, make 5 deep cuts into the meat and push the twig into the cut, then pour the marinade over the leg rubbing it in all over.
Leave in the fridge overnight.
Skewer the leg evenly with 6 skewers, double over enough cooking foil and push over the skewers up to the bottom of the leg; this will prevent the leg from burning and also catching any fat that falls off.
When ready gently lower the whole leg into the tandoori oven, pour your self a beer or a glass of wine, in 60 minutes remove the lamb, pull the ends of the skewers back into the meat and leave them in and let the meat rest.
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A leg of lamb with an Indian style marinade:
* 4 table spoons of lemon juice
* ¼ of a cup of balsamic vinegar
* ¾ of a cup of red wine
* 250g of yoghurt
* hand full of methi leaves
* 2 table spoons of red wine
* 2 table spoons of mint sauce
* 6 cloves of garlic - crushed
* 1 tablespoon of garam masala
* ½ teaspoon of turmeric
* 1 table spoon of crushed coriander seeds,
* 1 table spoon crushed cumin seed,
* 1 teaspoon of salt.
Score the meat, and then pour the marinade over the leg rubbing it in all over.
Leave in the fridge overnight.
Skewer the leg evenly with 6 skewers, double over enough cooking foil and push over the skewers up to the bottom of the leg; this will prevent the leg from burning and also catching any fat that falls off.
When ready gently lower the whole leg into the tandoori oven, pour your self a beer or a glass of wine, in 60 minutes remove the lamb, pull the ends of the skewers back into the meat and leave them in and let the meat rest. |
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