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Recipe File: Marinades
APRICOT MARINADE
Ingredients:
1 cup apricot nectar
1 tbsp curry powder
1/4 cup dry white wine
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2 cloves garlic, crushed
1 onion finely diced
Method:
Combine all ingredients, add prepared meat and toss until well coated. Cover and chill for 2-3 hours or overnight is best.
1 cup apricot nectar
1 tbsp curry powder
1/4 cup dry white wine
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2 cloves garlic, crushed
1 onion finely diced
Method:
Combine all ingredients, add prepared meat and toss until well coated. Cover and chill for 2-3 hours or overnight is best.
Asian Style Marinade
Ingredients:
1 tablespoon soy sauce
1/3 cup tomato sauce
1 tablespoon honey
2 tablespoons sherry
½ teaspoon five-spice powder
1 teaspoon grated fresh ginger
1 clove garlic, crushed
Method:
Combine and marinate chicken pieces.
Barbecue Marinades for Chicken
Marinating is best done in the refrigerator for at least 8 hours, which allows the marinade to penetrate. If you prick the chicken with a fork this can help reduce the marinating time. Another trick is to place the pricked chicken in the marinade and microwave on low (10% power) or defrost cycle for 10 to 15 minutes. This speeds up marinating time and also reduces cooking time on the barbecue. Chicken pieces which have thicker-than-average parts are best partly cooked before placing them on the barbecue. You can do this by parboiling the chicken on top of the stove for about 10 mins. or by placing the chicken and marinade in a baking dish, covering, and cooking in a 180ºC oven for 15 minutes. Take care when cooking chicken with a marinade containing sugar, jam or honey. The sugar attracts the heat and can burn very easily. Make sure the heat is low and turn frequently.
Easy Marinade
Ingredients:
1 tablespoon oil
¼ cup lemon juice
1 teaspoon French mustard
½ teaspoon Worcestershire sauce
Method:
Combine and marinate chicken pieces.
1 tablespoon oil
¼ cup lemon juice
1 teaspoon French mustard
½ teaspoon Worcestershire sauce
Method:
Combine and marinate chicken pieces.
Easy Fajita Chicken Marinade
Cut boneless, skinless chicken breast or thighs into strips. In a large mixing bowl, pour 2 tablespoons of Worcestershire sauce, 2 tsp fajita seasoning, 2 tsp garlic powder and 1 tsp black pepper. Coat chicken strips in sauce until completely covered; place in a plastic bag or sealed container; pour in leftover sauce and refrigerate for at least 4 hours.
Contributed by Cath Armstrong
Contributed by Cath Armstrong
Fruit Chutney Marinade
Ingredients:
3 tablespoons fruit chutney
3 tablespoon honey
2 tablespoon soy sauce
4 tablespoon tomato sauce
½ cup chicken stock
Method:
Combine and marinate chicken pieces.
3 tablespoons fruit chutney
3 tablespoon honey
2 tablespoon soy sauce
4 tablespoon tomato sauce
½ cup chicken stock
Method:
Combine and marinate chicken pieces.
GARLIC DIJON CHICKEN MARINADE
Ingredients:
2 Cloves Minced Garlic (1/2 teaspoon minced)
4 Tablespoons Dijon Mustard (1 1/2 Tablespoons)
2 Tablespoons Lime (or Lemon) Juice (1 Tablespoon)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
2 Cloves Minced Garlic (1/2 teaspoon minced)
4 Tablespoons Dijon Mustard (1 1/2 Tablespoons)
2 Tablespoons Lime (or Lemon) Juice (1 Tablespoon)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
Ginger Marinade
Ingredients:
2 tablespoons grated fresh ginger
1 small onion, grated
¼ cup sweet sherry
½ cup oil
Method:
Combine and marinate chicken pieces.
2 tablespoons grated fresh ginger
1 small onion, grated
¼ cup sweet sherry
½ cup oil
Method:
Combine and marinate chicken pieces.
Ginger, Honey and Soy Marinade
Ingredients:
1/4 cup honey
1/4 cup soy sauce
1 clove garlic, crushed
1 tsp grated ginger
1 tbsp sweet chilli sauce
Method:
Combine all ingredients. Pour over meat and allow to marinate at least four hours.
1/4 cup honey
1/4 cup soy sauce
1 clove garlic, crushed
1 tsp grated ginger
1 tbsp sweet chilli sauce
Method:
Combine all ingredients. Pour over meat and allow to marinate at least four hours.
Glazed Ham
This ham serves 15 - 20 for lunch or dinner. Lining the baking dish with silicon paper for the second cooking stage makes clean up a breeze.
Ingredients:
1 bone-in smoked ham (around 4.5kg)
1/4 cup whole grain mustard
2 tablespoons apple cider vinegar
1/2 cup orange or cumquat marmalade
Method:
Preheat oven to 160 degrees Celsius. Wrap ham completely with silicone paper-lined aluminium foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour. Place marmalade in a 1 litre saucepan and bring to a simmer over medium-high heat. Transfer to a blender or use a stick blender and puree until smooth. Add mustard and vinegar; stir to combine. Remove ham from oven and unwrap; discard silicone paper and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 3/4 inch apart. Line baking dish or oven tray with silicone paper. Return ham to baking dish. Increase oven temperature to 190 degrees. Brush ham evenly with 3/4 of the marmalade mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.
Contributed by Cath Armstrong
Ingredients:
1 bone-in smoked ham (around 4.5kg)
1/4 cup whole grain mustard
2 tablespoons apple cider vinegar
1/2 cup orange or cumquat marmalade
Method:
Preheat oven to 160 degrees Celsius. Wrap ham completely with silicone paper-lined aluminium foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour. Place marmalade in a 1 litre saucepan and bring to a simmer over medium-high heat. Transfer to a blender or use a stick blender and puree until smooth. Add mustard and vinegar; stir to combine. Remove ham from oven and unwrap; discard silicone paper and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 3/4 inch apart. Line baking dish or oven tray with silicone paper. Return ham to baking dish. Increase oven temperature to 190 degrees. Brush ham evenly with 3/4 of the marmalade mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.
Contributed by Cath Armstrong
Herb Marinade
Ingredients:
½ cup oil
½ cup white vinegar
2 cloves garlic, crushed
1 teaspoon dried rosemary
1 teaspoon dried mixed herbs
2 tablespoons chopped chives
Method:
Combine and marinate chicken pieces.
½ cup oil
½ cup white vinegar
2 cloves garlic, crushed
1 teaspoon dried rosemary
1 teaspoon dried mixed herbs
2 tablespoons chopped chives
Method:
Combine and marinate chicken pieces.
Honey Fruit Yoghurt Marinade
Ingredients:
Grated rind & juice of 1 orange
1 tablespoon honey
2 teaspoon five-spice powder
200g carton apricot yoghurt
Method:
Combine and marinate chicken pieces.
Grated rind & juice of 1 orange
1 tablespoon honey
2 teaspoon five-spice powder
200g carton apricot yoghurt
Method:
Combine and marinate chicken pieces.
Honey Soy Marinade
LEMON CHICKEN MARINADE
Ingredients:
2/3 cup Lemon Juice (3 Tablespoons)
1/4 cup Cider Vinegar (1 Tablespoon)
1/4 cup Vegetable Oil (1 Tablespoon)
2 Tablespoons Minced Onion (1 Tablespoon)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
2/3 cup Lemon Juice (3 Tablespoons)
1/4 cup Cider Vinegar (1 Tablespoon)
1/4 cup Vegetable Oil (1 Tablespoon)
2 Tablespoons Minced Onion (1 Tablespoon)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
lEMON & GARLIC CHICKEN MARINADE
Ingredients:
2 Cloves Chopped Garlic (1/2 tsp minced)
4 Tablespoons Olive Oil (1 1/2 Tablespoons)
2 Tablespoons Chopped Parsley (1 Tablespoon)
3 Tablespoons Lemon Juice (1 Tablespoon)
1/8 Teaspoons Pepper (dash)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
2 Cloves Chopped Garlic (1/2 tsp minced)
4 Tablespoons Olive Oil (1 1/2 Tablespoons)
2 Tablespoons Chopped Parsley (1 Tablespoon)
3 Tablespoons Lemon Juice (1 Tablespoon)
1/8 Teaspoons Pepper (dash)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
Marinade for Lamb Kebabs
Ingredients:
6-8 lamb strips
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon coriander & oregano
Crushed dried curry leaves
1 teaspoon sesame oil & lemon juice
Clove garlic
1½teaspoon grated ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon light soy sauce
2 tablespoon peanut oil
Method:
Mix and marinade lamb backstraps for 3 hours.
6-8 lamb strips
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon coriander & oregano
Crushed dried curry leaves
1 teaspoon sesame oil & lemon juice
Clove garlic
1½teaspoon grated ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon light soy sauce
2 tablespoon peanut oil
Method:
Mix and marinade lamb backstraps for 3 hours.
Mint Marinade
Ingredients:
1 cup chopped fresh mint
1 teaspoon sugar
1 cup dry white wine
½ cup oil
salt and ground pepper
Method:
Combine and marinate chicken pieces.
1 cup chopped fresh mint
1 teaspoon sugar
1 cup dry white wine
½ cup oil
salt and ground pepper
Method:
Combine and marinate chicken pieces.
MOO Chicken Marinade
Ingredients:
Enough for 11/2 kg drumsticks
1/2 cup soy sauce
1/2 cup white wine
3 tablespoons tomato paste
1/2 teaspoon basil
1 teaspoon crushed garlic
1teaspoon finely chopped ginger
1 teaspoon chicken stock powder
1/3 cup warmed honey
Method:
Mix all ingredients in jug and pour over drumsticks. Marinate at least 4 hours or overnight in refrigerator covered with cling wrap.
To cook - preheat oven 190 degrees Celsius. Cook chicken on roasting tray that has been lined with baking paper. Spoon marinade over while cooking for 25-35 minutes.
Contributed by Cheryl Hawkey
Enough for 11/2 kg drumsticks
1/2 cup soy sauce
1/2 cup white wine
3 tablespoons tomato paste
1/2 teaspoon basil
1 teaspoon crushed garlic
1teaspoon finely chopped ginger
1 teaspoon chicken stock powder
1/3 cup warmed honey
Method:
Mix all ingredients in jug and pour over drumsticks. Marinate at least 4 hours or overnight in refrigerator covered with cling wrap.
To cook - preheat oven 190 degrees Celsius. Cook chicken on roasting tray that has been lined with baking paper. Spoon marinade over while cooking for 25-35 minutes.
Contributed by Cheryl Hawkey
MOO Madras Curry Paste
Ingredients:
2 teaspoons mustard seeds
4 tablespoons coriander seeds
2 tablespoons cumin seeds 2 teaspoons black peppercorns
6 garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
1 teaspoon ground chilli
1 teaspoon ground turmeric
2 tablespoons malt vinegar
2-1/2 tablespoons vegetable oil
Method:
Cook mustard seeds in a frying pan over medium heat, shaking the pan, for 1 minute or until they start to pop. Add coriander seeds, cumin seeds and peppercorns. Cook for 2 minutes or until aromatic. Set aside to cool. Puree your spices: Transfer the mustard seed mixture to a food processor. Add garlic, ginger, chilli, turmeric, vinegar and oil. Process until smooth. Store in fridge in a screw top jar for up to 1 month, or freeze in small portions. Use in curries – for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb, or use as a marinade mixed with a little yoghurt.
Contributed by Andrea Hewett, 23rd October 2014
2 teaspoons mustard seeds
4 tablespoons coriander seeds
2 tablespoons cumin seeds 2 teaspoons black peppercorns
6 garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
1 teaspoon ground chilli
1 teaspoon ground turmeric
2 tablespoons malt vinegar
2-1/2 tablespoons vegetable oil
Method:
Cook mustard seeds in a frying pan over medium heat, shaking the pan, for 1 minute or until they start to pop. Add coriander seeds, cumin seeds and peppercorns. Cook for 2 minutes or until aromatic. Set aside to cool. Puree your spices: Transfer the mustard seed mixture to a food processor. Add garlic, ginger, chilli, turmeric, vinegar and oil. Process until smooth. Store in fridge in a screw top jar for up to 1 month, or freeze in small portions. Use in curries – for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb, or use as a marinade mixed with a little yoghurt.
Contributed by Andrea Hewett, 23rd October 2014
Mustard and Yoghurt Marinade
Ingredients:
1 teaspoon ground allspice
¼ cup seeded mustard
1 tablespoon white vinegar
200g carton natural yoghurt
Method:
Combine and marinate chicken pieces.
1 teaspoon ground allspice
¼ cup seeded mustard
1 tablespoon white vinegar
200g carton natural yoghurt
Method:
Combine and marinate chicken pieces.
Port Marinade
Ingredients:
¼ cup port
2 tablespoons oil
½ teaspoon ground cumin
ground pepper
Method:
Combine and marinate chicken pieces.
¼ cup port
2 tablespoons oil
½ teaspoon ground cumin
ground pepper
Method:
Combine and marinate chicken pieces.
Red Wine Marinade
Ingredients:
½ cup red wine
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons oil
1 clove garlic, crushed
ground pepper
Method:
Combine and marinate chicken pieces.
½ cup red wine
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons oil
1 clove garlic, crushed
ground pepper
Method:
Combine and marinate chicken pieces.
Simple Honey Soy Marinade
Ingredients:
1 tbsp brown sugar
3/4 cup soy sauce
1/4 cup vinegar
1/4 cup honey
1 clove garlic, crushed
Method:
Combine all ingredients. Use over chicken wings. Marinate at least two hours before cooking.
1 tbsp brown sugar
3/4 cup soy sauce
1/4 cup vinegar
1/4 cup honey
1 clove garlic, crushed
Method:
Combine all ingredients. Use over chicken wings. Marinate at least two hours before cooking.
SPICY SWEET GLAZE
Ingredients:
2 Teaspoons Minced Garlic (1/2 tsp minced)
2/3 cup Apricot Preserves (1/3 cup)
1/3 cup Soy Sauce (1 1/2 Tablespoons)
1/3 cup Ketchup (1 1/2 Tablespoons)
1 Teaspoon Tabasco (dash)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
2 Teaspoons Minced Garlic (1/2 tsp minced)
2/3 cup Apricot Preserves (1/3 cup)
1/3 cup Soy Sauce (1 1/2 Tablespoons)
1/3 cup Ketchup (1 1/2 Tablespoons)
1 Teaspoon Tabasco (dash)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
TERIYAKI CHICKEN MARINADE
Ingredients:
1 clove garlic, crushed (1/2 tsp minced)
1/3 cup soy sauce (1 1/2 Tablespoons)
2 tablespoons rice wine (or sherry-2 teaspoons)
1.5 tablespoons cider vinegar (2 teaspoons)
1.5 tablespoons brown sugar (2 teaspoons)
1.5 tablespoons minced ginger (2 teaspoons)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
1 clove garlic, crushed (1/2 tsp minced)
1/3 cup soy sauce (1 1/2 Tablespoons)
2 tablespoons rice wine (or sherry-2 teaspoons)
1.5 tablespoons cider vinegar (2 teaspoons)
1.5 tablespoons brown sugar (2 teaspoons)
1.5 tablespoons minced ginger (2 teaspoons)
4-6 chicken breasts (I used 2)
To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.
To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
Contributed by Susan_hl, 2nd June 2016
Yoghurt and Almond Marinade
Ingredients:
¾ cup natural yoghurt
1 onion, finely chopped
½ cup slivered almonds
salt & ground pepper
Method:
Combine and marinate chicken pieces
¾ cup natural yoghurt
1 onion, finely chopped
½ cup slivered almonds
salt & ground pepper
Method:
Combine and marinate chicken pieces