Barbecue Marinades

Name: Barbecue Marinades
Ingredients: 2 tbsp sherry vinegar or rice vinegar; 2 tbsp sherry vinegar or rice vinegar; 4 tbsp sherry or rice wine; 4 tbsp sherry or rice wine; 1 tsp grated fresh root ginger; 2–3 garlic cloves, peeled and crushed; 1–2 tbsp soy sauce; 1 tbsp sesame oil; 3 tbsp finely chopped parsley and other herbs; 2–3 tbsp lemon juice; salt; 3 tbsp finely chopped parsley and other herbs; 1–2 chillies, deseeded and thinly sliced (optional); 1 piece of lemon grass stalk, crushed (optional); 6 tbsp extra virgin olive oil; ½ tsp freshly ground black pepper; 2 tbsp honey or light muscovado (soft brown unrefined sugar); 2 tbsp honey or light muscovado (soft brown unrefined sugar); 2 tbsp groundnut (peanut) oil; 2 tbsp groundnut (peanut) oil; 3 tbsp tomato ketchup; freshly ground black pepper; 2 tbsp honey or light muscovado (soft brown unrefined sugar); 3 tbsp cider vinegar; ¼ tsp salt; 5 oz / 140 g plain yoghurt; 4 spring onions, trimmed and finely chopped; 2 garlic cloves, peeled and crushed; 2 tbsp groundnut (peanut) oil; 1 tbsp Worcestershire sauce

Preparation info

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

The following marinade recipes are sufficient to marinate and baste a single set of ingredients for six people, that is, half a dozen fish steaks, quails or pork chops. The oriental marinade is particularly suitable for chicken, salmon, tuna fish, and sausages, kebabs and pork chops, the herb and lemon marinade for lamb and vegetables and the tandoori marinade for chicken, kebabs and lamb chops. But this does not mean that you cannot use the oriental marinade for vegetables or the hot and s