MARINADES manufactured in 2 ltr plastic bottles and 10.0 kg tubs

Marinades are traditionally used to flavour and tenderise meats, poultry and seafood before cooking. However, meat may also be basted with marinade whilst baking, roasting or frying. After you’ve braised your meats in marinade, try adding wine or stock, and by reducing and thickening make a beautiful tasty sauce to serve with your meal. see wikipedia on marinades and marination

CHIMICHIRRI   
A fabulous marinade for beef or lamb. Rich, dark and full of the exotic spices of South America with a little chilli kick as well

MALAY SATAY   
An amazingly good satay flavour that works so very well with prawn or chicken kebabs. Add coconut milk to the leftover marinade and cook to reduce for a ready-made kebab sauce.

MOROCCAN SPICE  
Bursting with flavour and ideal for barbecued lamb & chicken, or kebabs served on a bed of steaming couscous.

PERI PERI  
A little spice and a lot of heat. Perfect to marinate steaks before searing on the bbq. Add some red wine to the left over marinade, boil to reduce and thickened, and serve over your steak.

SPICY BBQ PLUM   
Ripe plum, spices & a hint of smoky barbecue. A heady mixture to marinate beef or pork for a bbq or frying.

SWEET THAI CHILLI  
A delicious marinade with flavours of chilli, fragrant spices & sesame seeds. Ideal for both chicken & seafood.

SERVING SUGGESTIONS - MARINADES

SATAY CHICKEN
500gr chicken breast meat, 1 small can each sliced bamboo shoots and water chestnuts, 1 diced onion, 100ml Malay Satay Marinade, 2 tablespoons peanut butter, 1 teaspoon each of minced garlic and ginger, 25ml oil, sliced spring onions. Trim chicken and dice. Toss well through the Malay Satay Marinade and let it sit for 30 minutes. Heat oil in wok and add onion, garlic and ginger. Saute for few minutes then add chicken pieces and stir fry for 5 minutes. Add peanut butter and mix through well. Add bamboo shoots and water chestnuts and stir fry until chicken is cooked through. Serve with steamed rice or noodles.

MOROCCAN SPICED STEAKS
4 lean lamb or beef steaks, 2 onions, 100ml Moroccan Spice MarinadePre-heat oven to 150deg. Lay steaks into a shallow baking dish. Slice onions and spread over the meat. Pour over the Moroccan Spice Marinade and cover with alfoil. Bake for 1½ hours. Serve with couscous, rice or your favourite vegetables.

SPICY PLUM PORK CHOPS
4 large pork chops, 1 teaspoon each of minced garlic and ginger, ¼ teaspoon minced chilli, 100ml Spicy BBQ Plum Marinade, 1 small tin of dark plums drained and mashed (reserving juice), 1 sliced onion, 25ml oil.  Heat oil and sauté onions, garlic and ginger in a shallow pan. Add pork chops and brown both sides. Add mashed plums, reserved juice and the Spicy BBQ Plum Marinade. Cover and cook gently until pork is cooked through.

THAI CHILLI KEBABS
Whole peeled raw prawns, 150ml Sweet Thai Chilli Marinade, red and green capsicum roughly chopped, 1 roughly chopped onion.  Marinade prawns in the Sweet Thai Chilli Marinade for 1 hour. Thread prawns onto skewers with the onion and capsicum pieces. Cook on a hot grill or BBQ plate.

FLAVOURED RICE
Wash 300gr jasmine rice under cold running water until it runs clear. Place into large pot with salt, 50ml of your favourite Sticky Fingers Marinade and 450ml water. Bring to the boil, cover and reduce to a gentle simmer, and cook for 10 minutes. Let rest covered for 10 minutes before serving. 

SPICY VEGETABLES
Add 50ml of your favourite Sticky Fingers Marinade to the usual cooking liquid when preparing vegetables. Lemon & Coriander Marinade is good with carrots, Moroccan Spice Marinade is lovely with green beans. Let your imagination go to work for you. 
 

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MARINADES