Marinade

#3
Jerk Seasoning fecking excellent, go to a special Carribean food outlet though to get the strong stuff. Leave it to marinade for 24 hours though
 
#4
Hey Croque...braai's in the rain...aahh the heady days of summer!

Marinades - all quantities are approximate and based on servings for two....I tend to do these by "eye" and taste....

equal quantities tomato ketchup and brown sauce, a teaspoon (or two) of brown sugar or honey - just enough to get the sweetness, small amount of olive oil just to loosen the mix - leave for a couple of hours (this is based on the recipe for Hunters Chicken...sort of!)

slice an apple into quarter slices, squeeze a little lemon juice over these to stop them browning, add half pint of cider and a teaspoon (or two - depending on taste) of grain mustard

mix two or three teaspoons of grain mustard and brown sugar, spread over the pork, pour olive oil over the top - not too much, and leave for at least an hour

grind black pepper onto the pork, add a couple of tablespoons of chopped fresh sage, pour over some olive oil and leave for at least 2 hours
 
#5
oh....garlic, ginger, rice wine, soy sauce with just a hint of sesame oil.........mmmmmmmmm
 
#6
Mr_Deputy said:
Jerk is good and also Carribbean spicy seasoning (reddish powder)
My bold. Not heard of that must give it a try sometime
 
#8
a couple more.....(really should get back to work!)

2 cloves garlic, crushed
grated zest of 1 lemon
3 tablespoons fresh basil, chopped (or ripped!)
1 glass white wine

leave overnight for best flavour

orange peel, left in strips and lightly crushed works best
1 tsp black peppercorns, lightly crushed
1 tsp juniper berries, lightly crushed
1 bay leaf
3 or 4 glasses of red wine
(optional - 2 tablespoons brandy and 3 of port - ruby)
1 decent sprig of fresh thyme

again leave overnight for best flavour
 
#9
This one improves with age.
.
1 1/2 cups extra-virgin olive oil
4 jalapeno chiles, roughly chopped (stems, seeds and all)
2 poblano chiles, roughly chopped (stems, seeds and all)
1 tablespoon crushed dried red chile flakes
1 teaspoon salt
8 turns fresh ground black pepper
3 cloves minced garlic

Chuck it all in a saucepan(except garlic) blast for 5 mins on high heat remove from heat add garlic blend in food processor lightly.cool jar fridge.
 
#11
large tub of natural yoghurt
2 good handfuls fresh mint, chopped
zest and juice of 2 limes
1 tablespoon coriander seeds, crushed
pepper
2 or 3 tablespoons olive oil

mix and leave to marinade for at least two hours


jerk type marinade.....

1 good teaspoon allspice (this is an estimate, add more if you feel the flavour needs it)
1 tsp sea salt
2 good sized cloves garlic, crushed
1 tablespoon dark brown sugar
1 chilli, chopped (including seeds for heat)
2 or 3 cloves
3 or 4 good sprigs fresh tyhme
teaspoon peppercorns, crushed
half stick cinnamon, lightly crushed
mix with olive oil

add more chilli if you like the heat
leave to marinade overnight






edited for trying to type whilst on the phone!!!!
 
#12
Pork marinade - very quick and tasty

Mix orange marmelade with soy sauce, garlic paste, salt and pepper. Rosemary if you can be bothered is also nice.

Marinade for as long as you like, your done.

Guten apetite
 
#13
So Croque...how was the braai? Which marinade did you decide on in the end?
 
#14
Honey mustard pork
Serves 6-8

6-8 pork chops, about 200g each
Olive oil, to brush for the marinade
2 tbsp Dijon mustard
4 tbsp wholegrain mustard
6 tbsp clear honey
4 tbsp Worcestershire sauce
4 tbsp light soy sauce

1 Mix the marinade ingredients together in a shallow bowl. Add the
pork chops and turn to coat well. Cover with clingfilm and marinate in the fridge for a few hours or overnight.
2 Heat a griddle pan or barbecue (or grill) until hot. Scrape excess marinade off the chops and save it. Brush the chops with olive oil. Cook on the barbecue or griddle (or grill) for 4-5 minutes on each side or until cooked through, basting with the marinade occasionally. Rest in a warm spot for 5-10 minutes. 3 Serve the pork chops with side salads and crusty bread
 
#15
Croque_Monsieur said:
Ta, sounds good. Garlic is a must!

for the next time perhaps you'd like to try something different with garlic

either you just season the pork steaks with salt and pepper and top them with garlic butter short before serving
or same way of seasoning and then serve garlic dip to it

recipes:


garlic butter

4 oz butter, softened
2 plump garlic cloves, peeled
1/2 tablespoon chopped fresh parsley
a squeeze of lemon juice
salt and pepper

beat the butter until extremely soft, but not oily
crush the garlic cloves either in a garlic press or with the blade of a knife and combine with the butter, parsley lemon juice and seasoning
form into a long roll, rolling in a piece of greaseproof paper and chill until firm
to serve, cut into 1/2 inch sections and place on steak *chops, fish, whatever you like*
can as well be added to baked potatoes or on hot french bread



garlic dip

2 plump garlic cloves, peeled
1 small onion, peeled and very finely chopped
5 fl oz soured cream
a squeeze of lemon juice
salt and pepper
chopped fresh parsley or paprika pepper for garnish

crush the garlic cloves either in a garlic press or with the blade of a knife
combine with the onion, soured cream, lemon juice and seasoning
put into a bowl and chill thoroughly
serve garnished with parsley or paprika
 
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