MARINADES, RUBS & FLAVOURS

Bathing food in an aromatic marinade helps to tenderize and add succulence while protecting it from the heat of the fire. Hot spices, pungent sauces and zesty citrus juices all imbue foods with distinct tastes. Some marinades form glazes, while dry rubs add piquancy. To add character to marinades, steep your favourite herbs and spices in oils and vinegars. Serve flavoured butters on top of the cooked food for extra smooth, rich finish.

MARINADES
A simple marinade can transform food for the barbeque, whether meat, fish, poultry or vegetables. Not only does it enhance the flavour, but it helps to prevent moisture loss. Acidic marinades containing wine, vinegar, mustard or citrus juice penetrate and tenderize food. Oil and paste marinades form a savoury crust that seals in moisture, while dry herbs and spice marinades are rubbed into food just before cooking.

SPICY MEXICAN MARINADE

This spicy marinade gives a rich red chili powder coating. Sufficient for 1 kg lean meat or fish. INGREDIENTS: 3 cloves 1 tbs. 1 tbs. 1 tsp. tsp. 2 tbs. Juice of 1 orange & 1 lime, or 3 tbs. 2 tbs. 2 tbs. Coarsely ground salt, to taste PREPARATION: Combine the ingredients in a shallow dish. Add the food, turn to coat and leave to marinade. TIMING & PREPARATION: (for other marinades unless otherwise specified) Red chili powder meat, poultry and game (whole and jointed) are usually marinated for upto 2 hours at room temperature or upto 48 hours in the refrigerator. Whole fish, fillets and steaks and seafood can be marinated for upto 30 minutes at room temperature, or upto 2 hours in the refrigerator. Vegetables and tofu can be marinated for upto 30 minutes at room temperature, or upto 2 hours in the refrigerator overnight for tofu. Bring refrigerated food back to room temperature before cooking, and brush off excess marinade. pineapple juice olive oil chopped fresh coriander leaves garlic, finely chopped chili powder, lightly roasted and mixed to a paste with water paprika ground cumin dried oregano beer or tequila

LEMON-HERB MARINADE
Sufficient for 1 kg chicken, pork or fish, or 750 gms vegetables. INGREDIENTS: 8 cloves 1 Juice of 1 lemon 3 tbs. 30 gms 1 tsp. olive oil mixed fresh parsley, oregano, sage and rosemary, finely chopped fennel seeds garlic, finely chopped lemon, thinly sliced

Black pepper and coarsely ground salt, to taste PREPARATION: Combine the ingredients in a dish. Add food and leave.

INDONESIAN MARINADE
Enough for 4 small poussins or 1.75 kgs chicken pieces.. INGREDIENTS:

5-7 cloves 4 5 90 ml 1/2 tsp. 1 tbs. 3 tbs. 100 gms PREPARATION:

garlic, finely chopped spring onions, finely chopped or shallots, finely chopped soya sauce turmeric ground coriander finely chopped ginger peanuts, finely chopped or ground

Mix the ingredients in a shallow dish. Add the chicken pieces, turn to coat well and leave for 3-4 hours at room temperature, or upto 48 hours in the refrigerator.

POMERGRANATE & WINE MARINADE

This tangy sweet marinade is ideal for rich lamb or duck flesh. It is enough for 2 medium sized ducks cut into serving pieces, or 1 kg lamb chops. INGREDIENTS: 125 ml 4 tbs. 2 tbs. 2 5 cloves 5-8 2 tsp. Salt and black pepper PREPARATION: Combine the ingredients in a large shallow dish. Add the duck or lamb chops, and turn to coat well. Cover and leave to marinate for 3-4 hours at room temperature, or upto 48 hours in the refrigerator. pomegranate syrup red chili powder wine sugar onions, grated garlic, coarsely chopped fresh bay leaves herbes de Provence

BASIC WINE MARINADE

This basic marinade can be varied to taste. In general, red chili powder meat such as beef, duck or lamb will require a red chili powder wine marinade, chicken and fish a white one, but chicken breasts have been marinated in red chili powder wine with marvellous results. Makes enough for 1 kg meat, poultry or fish. INGREDIENTS: 4 tbs. 4 tbs. 2 1 2 cloves 1 tbs. Salt and black pepper PREPARATION: Combine the ingredients in a shallow dish. Add meat or fish of choice, turn to coat well and leave to marinate. olive oil red chili powder or white wine shallots, finely chopped or onion, grated garlic finely chopped, optional chopped fresh herbs

JAMAICAN JERK
Throughout Jamaica jerk seasoning is used for marinating meats that are then roasted over open fire until brown, crusty and spicy hot. Makes enough to marinate 1 kg beef, pork or chicken. INGREDIENTS: 4 tbs. 2 tbs. 2 tbs. 5-8 cloves 1-2 2 1 tsp. 1 tbs. 1 tsp. 1 tsp. PREPARATION: Combine the ingredients in a shallow dish and toss the meat into the mixture to coat well. Leave to marinate. red chili powder or white wine tarragon vinegar soya sauce garlic, finely chopped Scots bonnet chilies, finely chopped onions, finely chopped black pepper finely chopped ginger ground allspice dried thyme

DRY RUBS
Dry rubs are mixtures of spices and herbs that are rubbed into food before cooking. They have no oil to moisten or acids to tenderize; they are all flavour. Use with fatty cuts of meat, or mix a little oil and wine for a flavouring paste to brush on before grilling. Dry rubs are good used with basting sauces, such as She-devil-Barbeque Sauce (see the sauce finishes it off. ). The spice herb coating gives a lovely crispness to the food and

CAJUN SPICE RUB

Makes enough for 1 kg meat. INGREDIENTS: 2 tbs. 1 tbs. 1 tbs. 1 tbs. 1 tbs. 1 tbs. 1 tsp. 1 tsp. PREPARATION: Rub on the food to be barbequed quickly and simply. Serve with a flavoured butter. (see ) paprika ground cumin dried thyme onion granules garlic granules dried oregano black pepper cayenne pepper

PASTES & GLAZES

Aromatic foods give a great flavour to any barbequed food. Being thick, they tend to stay on the surface and are not absorbed: use for thin, delicate items such as fish fillets or chicken breasts. Glazes are similar to pastes, but sweeter. Chutneys and jams, combined with mustards, vinegar and sugar, make lovely tangy glazes. Always brush on a glaze towards the end of cooking, and beware of charring the food, as sugar quickly caramelizes and burns.

MEXICAN CHILLIE PASTE

Enough for 1 medium large or 2 small chickens. INGREDIENTS: Grated zest and juice of 1 orange, 1lime and 1 lemon 5 cloves 3 tbs. 1 tbs. 1 tsp. tsp. tsp. 1 tbs. 1 tsp. PREPARATION: Mix teaspoon of each fruit zest and all the juices with the other ingredients, adding more spices if desired. Leave for at least 30 minutes to thicken, before coating the meat. garlic, finely crushed mild chili powder paprika ground cumin dried oregano ground cinnamon olive oil salt green chili, chopped, or more to taste

RUM GLAZE
This glaze is excellent with fattier meats since there is no oil in the mixture. Makes enough to glaze 750 gms chops or steaks. INGREDIENTS: 100 gms 2 tbs. Juice of 1 lime or 2 tbs. Grated zest of lime 1 tbs. PREPARATION: 1. 2. Mix all ingredients together. Coat the meat with a dry rub and cook over low heat. Brush on the glaze towards the end of the cooking time. dry mustard pineapple juice brown sugar dark rum

MANGO MUSTARD GLAZE

A spicy, sweet hot glaze is just right for barbequed duck pieces as it keeps the skin crisp. Enough for 1 medium sized duck, or 750 gms chops or kebabs. INGREDIENTS: 2 tbs. 1 tbs. 1 tbs. mango chutney Dijon mustard marmalade or apricot jam

Several drops of Tabasco or other hot sauce PREPARATION: 1. 2. Mix all ingredients together, then brush over the cooked food. Return to the barbeque and continue cooking for 15-20 minutes, or until glazed but not burnt.

FLAVOURED BUTTERS
Flavoured butter makes a lovely sauce for simple barbequed food. Serve a slice or two on top of chops, steaks or fish to melt and combine with the hot juices. For a pouring sauce, warm flavoured butter over the barbeque just before serving. The butters will keep upto 1 week in the refrigerator and upto 2 months in the freezer: simply shape into a roll and freeze wrapped in clingfilm.

BASIC SHALLOT BUTTER

INGREDIENTS: 125 gms Dash of lemon juice 2 Salt and black pepper PREPARATION; Combine all ingredients well, then either serve at room temperature or chill and slice. Place on the hot food and allow it to melt and blend in. VARIATIONS: Tarragon Butter add 2 teaspoons of chopped fresh tarragon to the basic shallot butter. Fresh Dill Butter is excellent with grilled salmon. Add 2 teaspoons of chopped fresh dill to the basic shallot butter. shallots, finely chopped unsalted butter, softened

CORIANDER & GREEN CHILLI BUTTER

INGREDIENTS: 125 gms 15 gms 3 2 cloves 1/4 Dash of lime Pinch of grated lemon zest Salt, to taste PREPARATION: Combine the butter with coriander, spring onions, garlic, chili and lime juice and zest. Mix well and season to taste with salt. unsalted butter, softened chopped fresh coriander spring onions, thinly sliced garlic, finely chopped green chili, or to taste, finely chopped

BLACK OLIVE & SAGE BUTTER

INGREDIENTS; 125 gms 8-10 2-3 tbs. 2 cloves PREPARATION: Combine the butter with the other ingredients. Use with veal, or small roast birds. unsalted butter, softened fresh sage leaves, chopped black olives in oil, drained and coarsely chopped garlic, finely chopped

RASPBERYY & ROASTED GARLIC BUTTER

INGREDIENTS; 6 cloves 125 gms 25 Dash of raspberry vinegar Salt and black pepper PREPARATION: Combine the garlic with butter. Mix well, then work in the raspberries and vinegar, and season. garlic, roasted, peeled and pureed unsalted butter, softened fresh raspberries, mashed

ROSEMARY MUSTARD BUTTER

INGREDIENTS; 125 gms 1 tbs. 2 cloves 2 tbs. Salt and black pepper PREPARATION: Combine the butter with the other ingredients and season to taste. Use with veal or lamb chops. unsalted butter, softened French mustard garlic, finely chopped chopped fresh rosemary

SUN DRIED TOMATO & BASIL BUTTER

INGREDIENTS; 4 cloves 125 gms 5-8 1/2 tsp. 3 tbs. Salt and black pepper PREPARATION: Combine the garlic with the butter and sun-dried tomatoes, then work in the basil and season well. garlic, finely chopped unsalted butter, softened sun dried tomatoes in oil, diced oil finely chopped basil leaves

GREEN PEPPERCORN BUTTER

INGREDIENTS; 1 tbs. 3 125 gms 1 tbs. Salt and black pepper PREPARATION: Pound the peppercorns using a pestle and mortar or with a fork. Add the shallots, butter and brandy and mix well. Season to taste. green peppercorns in brine, drained shallots, finely chopped unsalted butter, softened brandy

HAZELNUT BUTTER
INGREDIENTS; 125 gms 3 4 tbs. 1-2 tsp. Salt and black pepper PREPARATION: Mix the butter with shallots, hazelnuts and vinegar. Combine with a fork and season well. unsalted butter, softened shallots, chopped chopped hazelnuts, toasted pear cider or raspberry vinegar

OILS & VINEGARS

Keep a selection of oils & vinegars steeped with favourite spices and herbs for marinades and vinaigrettes. Many will keep for 1 year in a dark cupboard, though any containing fruits may deteriorate more rapidly. To sterilize containers, boil for 10 minutes, drain, and dry in a low oven.

HERB-INFUSED OIL
This oil will keep for upto 1 month. INGREDIENTS; A few sprigs of rosemary, thyme and sage Olive oil PREPARATION: Place the herbs in a sterilized bottle. Gently heat just enough oil to fill the container until bubbles form round the edge. Bottle, then seal when cool.

ANNATTO OIL
This keeps indefinitely, though the colour and aroma fade. INGREDIENTS; 280 ml 4 tbs. PREPARATION: Gently heat the vegetable oil until bubbles form around the edge. Add the seeds and steep for 2-3 hours. Strain in a sterilized bottle and seal. vegetable oil annatto seeds

OLIVE OLIVE OIL

This oil will keep for about 2 weeks INGREDIENTS; 125 gms black olives in oil

Several sprigs of fresh rosemary Olive oil, to cover PREPARATION: Place the olives and rosemary in a sterilized jar and fill with enough olive oil to cover. Seal and leave for several days to develop the flavours.

SPRING ONION STEEPED OIL

An unusual oil that will keep for up to 1 week in the refrigerator, and up to 2 weeks if strained. INGREDIENTS; 250 ml 8-10 Olive oil, to cover PREPARATION: Gently heat the vegetable oil until bubbles form around the edge. Place the spring onions in a bowl and pour over the heated oil. Cool to room temperature and serve with chicken, fish or oriental dishes. vegetable oil spring onions, thinly sliced

CLASSIC VINAIGRETTE
This basic recipe can be varied by using any other flavoured vinegar. You can add 2-3 tablespoons of chopped fresh herbs or a finely chopped shallot. INGREDIENTS; 1 tbs. 1 tsp. 1 clove 3 tbs. Salt and black pepper PREPARATION: Whisk together the vinegar, mustard, garlic and oil until well blended and the oil has emulsified, then season to taste. red or white wine vinegar Dijon mustard garlic, finely chopped extra-virgin olive oil

PEAR VINEGAR
INGREDIENTS; 1 1 tsp. Cider vinegar, to cover 4 tbs. PREPARATION: Place the pears and sugar in a large jar. Fill with cider vinegar and add apple or pear juice, if using. Leave to steep overnight, then strain, squeezing the solids through cheesecloth. Pour into a sterilized bottle and seal. apple or pear juice, optional ripe pear, chopped or thinly sliced sugar

VERY BERRY VINEGAR

INGREDIENTS; 3-4 tbs. 1 tsp. 125 ml PREPARATION: Crush the berries in a bowl and combine with the sugar. Pour over the vinegar and leave overnight. Strain well, pour into a sterilized bottle and seal. blackberries or raspberries sugar raspberry or red wine vinegar

HOT PEPPER VINEGAR

INGREDIENTS; 2-3 tbs. 70 cl PREPARATION: Add the chilies to the vinegar and reseal. it becomes hotter and flavourful with time. crushed dried chilies bottle of sherry or cider vinegar

MIXED HERB VINEGAR

This recipe is a good way of using up small quantities of wine leftovers after a dinner party. The wine enriches the vinegar, giving it a smoother, deeper flavour. This vinegar will keep for 1 month. To keep it longer, strain off the herbs after they have infused with the vinegar for a week. INGREDIENTS; Several sprigs of dried or fresh tarragon, rosemary, thyme, basil or bay leaves Pinch of salt Red or white wine vinegar Red or white wine PREPARATION: Place the mixed herbs in a sterilized bottle and add the salt. Almost fill the bottle with vinegar about seven-eighths full, then top up with a little wine, using red wine with red wine vinegar, and white wine with white wine vinegar.