Spicy marinade

CategoryBraai, Marinade

Yields1 Serving

 60 ml olive or canola oil
 15 ml mild curry powder or to taste
 ½ tsp turmeric
 5 ml ground cumin
 5 ml coriander seeds, crushed
 45 ml apple juice or rooibos tea
 30 ml lemon juice
 5 ml finely grated lemon rind
 30 ml finely grated fresh ginger or 1 tsp (5 ml) ground ginger
 black pepper to taste

1

This recipe is in Cooking from the Heart 4

Ready in 20 minutes

This marinade is delicious with chicken, beef, lamb or fish and ideal for homemade sosaties.

1.  Mix the oil with the rest of the ingredients together in a jug. Remember to only season meat once ready to braai, with no more than 1½ tsp (7,5 ml) salt per kilogram of meat.
2.  Place the meat, fish or chicken in a bowl and pour the marinade over. Mix until well coated.
3.  Allow to marinate for 1 - 2 hours or overnight in the fridge. Fish should not marinate for more than 30 minutes.
4.  Braai over medium coals until cooked to your preference. Cooking time will depend on the type of meat used. Brush with any extra marinade while braaiing.
5.  Any unused marinade can be heated and served as a sauce. It is delicious served with brown rice, pap or even potatoes in the skin and the meat. Make double the marinade and refrigirate in a sterilised jar for up to two weeks.

Tips
1. Crush the coriander seeds with a rolling pin to release more flavour.
2. The strength of the curry powder will determine the spiciness of this marinade. Or add a finely chopped chilli for an even spicier version.
3. Tandoori: add ½ tsp (2,5 ml) paprika to half the marinade and stir this mixture into 1 cup (250 ml) low-fat plain yoghurt. Marinate lamb or chicken in this mixture overnight and brush over the meat while braaiing.
4. Sosaties: thread 1 kg of marinated meat onto kebab sticks. Try beef rump, sirloin or chicken fillets. Add onion, mushrooms, peppers, pineapple and fresh lemon or bay leaves for colour and flavour. Braai to your preference.

Ingredients

 60 ml olive or canola oil
 15 ml mild curry powder or to taste
 ½ tsp turmeric
 5 ml ground cumin
 5 ml coriander seeds, crushed
 45 ml apple juice or rooibos tea
 30 ml lemon juice
 5 ml finely grated lemon rind
 30 ml finely grated fresh ginger or 1 tsp (5 ml) ground ginger
 black pepper to taste

Directions

1

This recipe is in Cooking from the Heart 4

Ready in 20 minutes

This marinade is delicious with chicken, beef, lamb or fish and ideal for homemade sosaties.

1.  Mix the oil with the rest of the ingredients together in a jug. Remember to only season meat once ready to braai, with no more than 1½ tsp (7,5 ml) salt per kilogram of meat.
2.  Place the meat, fish or chicken in a bowl and pour the marinade over. Mix until well coated.
3.  Allow to marinate for 1 - 2 hours or overnight in the fridge. Fish should not marinate for more than 30 minutes.
4.  Braai over medium coals until cooked to your preference. Cooking time will depend on the type of meat used. Brush with any extra marinade while braaiing.
5.  Any unused marinade can be heated and served as a sauce. It is delicious served with brown rice, pap or even potatoes in the skin and the meat. Make double the marinade and refrigirate in a sterilised jar for up to two weeks.

Tips
1. Crush the coriander seeds with a rolling pin to release more flavour.
2. The strength of the curry powder will determine the spiciness of this marinade. Or add a finely chopped chilli for an even spicier version.
3. Tandoori: add ½ tsp (2,5 ml) paprika to half the marinade and stir this mixture into 1 cup (250 ml) low-fat plain yoghurt. Marinate lamb or chicken in this mixture overnight and brush over the meat while braaiing.
4. Sosaties: thread 1 kg of marinated meat onto kebab sticks. Try beef rump, sirloin or chicken fillets. Add onion, mushrooms, peppers, pineapple and fresh lemon or bay leaves for colour and flavour. Braai to your preference.

Spicy marinade
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