These are some of my favourite BBQ recipes. I use them every year and I can promise you that they both really work and have resulted in lots of compliments. (And I am no master chef – I can promise you that).
Making marinades if you are planning to have a barbecue is really simple and takes no time at all. All you need to do is mix up the ingredients for the marinade. Put the meat of your choice into it, mix and pour meat and marinade into a storage bag. Leave overnight in the fridge or allow to marinade for a least one hour. For delicious succulent meat that can make a very ordinary meal absolutely spectacular.
This marinade not only makes meat and poultry of all kinds succulent and tender, it is also delicious with white fish and as an aromatic dipping sauce to serve with sticks of raw vegetables or pitta bread. (Just make sure you do not use it as a dipping sauce though after you have used it as a marinade.
- 430ml (3/4 pint) plain unsweetened yoghurt
- 3 tablespoons of olive oil
- 2 tablespoons of fresh lime juice
- 1 small onion , peeled and finely chopped
- 1 teaspoon ground cloves
- 1 teaspoon cumin seeds crushed
- 1/4 teaspoon ground cardamom
- 2 garlic cloves peeled and crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon of freshly ground white pepper
the combination of the treacle and spices makes this sweet hot marinade particularly good with pork, chicken or turkey
- 4 tablespoons olive oil
- 2 tablespoons of black treacle
- 2 tablespoons of tomato puree
- 2 tablespoons of boiling water
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of chilli powder
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of ground fenugreek
- 1/4 teaspoon salt
- fresh ground black pepper.
Measure the olive oil tablespoon by tablespoon into a bowl and then use the oiled measuring spoon to add the treacle. The oil on the spoon will enable the treacle to slide off easily. And the rest of the ingredients mix together and store in a screw top jar and chilled in the fridge.
These recipes courtesy of Marks and Spencer’s barbecues and summer food. A book which I have had for more years than I care to remember – and comes out every summer.