Feeds:
Posts
Comments

Posts Tagged ‘marinade’

This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Beef fillets or your favourite cut

Marinade

1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine

Butter

100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar

Method

Butter

1. Combine all butter ingredients in a bowl, make sure you mix well.

2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.

3. Refrigerate until firm.

Steaks

1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.

2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.

Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.

Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.

Read Full Post »

This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish

Marinade

3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped

Method

1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.

2. Add the tuna steaks to the marinade and turn to coat.

3. Cover and marinate in the refrigerator for 8 hours.

4. Reserve the marinade.

5. Cook the steaks under the broiler, 3″ from the heat, brushing with the marinade, for 3-4 minutes on each side.

Serve immediately, garnished with scallions.

All photos taken by me unless otherwise stated.

Read Full Post »

This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and fresh vegetables for a really lovely meal. If you would like read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Salmon fillets

Marinade for salmon

1 Tablespoon fresh ginger, chopped
2 Tablespoons roasted garlic, pureed
1 Teaspoon cracked black pepper
2 Teaspoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon cilantro, chopped

Honey Hoisin BBBQ glaze

1/2 Cup honey
1/2 Cup hoisin sauce
2 Green onions, finely chopped
2 Tablespoons rice vinegar
1 Teaspoon sesame oil
Salt

Method

1. Rub the marinade all over salmon and marinate for 2 hours.

2. Preheat grill to medium high.

3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.

4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.

5. Continue to cook for another 4 to 5 minutes for medium doneness.

6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.

You may cook this in the oven if you so desire.

Read Full Post »

This is a wonderful way to cook a whole chook, it turns out so moist and tender and literally falls off the bone when it comes time to carve. I used less sugar in the sauce and also upped it to 2 chopped chilies instead of 1 and it was really good. I served ours over bok choy with red pepper and bean sprouts for an all round yummy meal. If you would like to view more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Garlic clove (crushed)
10g Fresh ginger (2cm piece grated)
1 Tablespoon dark soy sauce
1 Tablespoon dry sherry
2 Teaspoons szechuan peppercorns (crushed)
2 Teaspoons peanut oil
1 5/8kg Whole chickens

Shantung Sauce

1/3 Cup caster sugar (75 grams)
1/2 Cup water
2 Tablespoons white wine vinegar
1 Fresh red Thai chile (chopped finely)

Method

1. Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.

2. Next day – preheat oven to 220C/200C fan forced (430F/390F fan forced).

3. Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.

4. Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through (I would keep an eye on the water level and possibly replenish if looking at drying out).

5. While the chicken is cooking make the shantung sauce – Combine sugar and the water in small saucepan, stir over low heat until sugar dissolves and bring to a boil and let boil for about 5 minutes (uncovered) WITHOUT STIRRING until sauce thicken slightly.

6. Remove from the heat and stir in vinegar and chilli.

7. Remove chicken from the oven, when cool enough to handle, remove bones and chop meat coarsely and serve drizzled with the shantung sauce (do a gentle reheat of sauce if required).

All photos taken by me unless otherwise stated.

Read Full Post »

This is one of the nicest ways I have prepared tuna in a while, I think it is because it is a little different. I love tuna and this recipe was no exception the curry mayonnaise goes so well with it and the marinade is wonderful. It is a quick and easy meal to throw together with a wonderful end result. I served ours over salad greens with avocado and mango some chopped up egg and alfalfa sprouts. It made for a very healthy delicious meal. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Tuna steaks

Marinade

1/4 Cup sherry wine
1/4 Cup light soy sauce
2 Tablespoons oyster sauce
2 Tablespoons lemon juice
2 Tablespoons sesame oil
1/2 Teaspoon ground pepper
2 Tablespoons minced green onions
1/4 Cup minced ginger
1/4 Cup water
1/4 Cup vegetable oil

Curry Mayonnaise

1 1/2 Cups mayonnaise
1/4 Cup honey
1/4 Cup finely chopped chives
2 1/2 Tablespoons curry powder
1/2 Tablespoon turmeric

Method

1. For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.

2. For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.

3. Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).

4. Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a “zig zag” pattern.

All photos taken by me unless otherwise stated.

Read Full Post »

This is great very easy recipe for chicken the marinade gives a lovely flavour to the chicken and it turns out wonderfully moist and tender. I served ours over mixed salad greens and it made for a wonderful meal. This would also be a great one to cook on the BBQ when the weather warms up a bit. I marinated mine in the morning to make that night. If you would like to read more reviews or see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

1/2 Cup soy sauce
1/4 Cup balsamic vinegar
4 Tablespoons honey
1 Fresh garlic clove, chopped
1 Tablespoon fresh ginger, minced
2 Tablespoons scallions, chopped
1/2 Cup canola oil
4 Skinless boneless chicken breast halves, cut into chunks
1/2lb Bacon, cut in half
2 Cups fresh pineapple, cut in chunks
1(8 ounce) Package mushrooms, cleaned
1 Green pepper, cut in 2 inch pieces
1 Red pepper, cut in 2 inch pieces
Wooden skewers, soaked in water

Method

1. In a large bowl, mix the soy sauce, vinegar, honey, garlic, ginger, scallions and canola oil. Take 1/4 cup of marinade (to be used for basting) and set aside.

2. Place chicken into the marinade and stir to coat. Cover and marinate in the refrigerator at least 1 hour. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate chicken with mushrooms, peppers and pineapple chunks.

3. Lightly oil the grill grate. Arrange skewers on the heated grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

All photos taken by me unless otherwise stated.

Read Full Post »

I had my sister over last night and made this and we all agreed the flavours were wonderful and it made for a light meal that was quick and easy to prepare with an outstanding end result. I added extra salad ingredients like feta cheese, avocado and some fresh raspberries, I also used a mixed bag of salad greens just our personal preference. The marinade makes for a lovely salad dressing that works really well with this dish, I did add a little olive oil to the marinade before drizzling as a dressing. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Tablespoons seedless raspberry preserves
1/4 Cup balsamic vinegar
2 Teaspoons Thai sweet chili sauce (I did tablespoons just personal preference.)
4 Teaspoons minced fresh basil (may substitute 1/2 tsp dried)
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Tuna steaks (6 ounces each)
10 Ounces torn romaine lettuce (I used a mixed bag of salad greens)
1/2 Cup shredded carrot
1/2 Cup thinly sliced cucumber

As stated above I also added avocado, feta, sun-dried tomatoes and fresh rasberries so feel free to play around with salad ingredients.

Method

1. In a small bowl, combine the first six ingredients.

2. Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning occasionally.

3. Cover and refrigerate remaining marinade to use as salad dressing, I added a little olive oil to the marinade here to make for more of a dressing consistency.

4. Coat grill rack with cooking spray before starting the grill.

5. Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.

6 In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.

To Serve: Top each salad with sliced, grilled tuna.

All photos taken by me unless otherwise stated.

Read Full Post »

Older Posts »