MARINADES available in 2 ltr bottles
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.
Chinese style marinade with a rich, smoky, barbecue flavour. Ideal for pork fillets, ribs or pork belly, lamb & beef. Great for marinating thinly sliced beef before searing in a wok with fresh vegetables.
HERB & OLIVE
A full flavoured marinade that suits beef, lamb or chicken. Cook down leftover marinade & serve over pasta.
LEMON & CORIANDER
A deliciously light marinade that adds the zest of citrus to any meal of prawns, fish or chicken.
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.
Great strong mango flavour, with hints of spices. Suits prawns, chicken and pork. Cook down the leftover marinade with white wine or mango nectar for a delicious sauce with rice.
Bursting with flavour and ideal for barbecued lamb & chicken, or kebabs served on a bed of steaming couscous.
NEW ORLEANS CAJUN
A little heat, a lot of spicy flavours. Try it with chicken, beef or prawns, served with steamed rice.
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.
PORT WINE & GARLIC
The rich mellow flavour of Port Wine, blended with garlic that will have steaks melting in your mouth.
RED CURRANT & ROSEMARY
Tart redcurrants and aromatic rosemary - the perfect marinade for roast lamb or lamb steaks. To add extra flavour to a casserole, try adding Redcurrant & Rosemary Marinade to the stock before baking.
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
LEMON & CORIANDER FISH CAKES WITH COCONUT SAFFRON RICE
300gr jasmine rice, pinch saffron, 200ml coconut milk, salt, 400gr white fish fillets, 3 spring onions sliced, 1 clove crushed garlic, ¼ teaspoon minced green chilli, 1/2 bunch coriander, 2 tablespoons Lemon & Coriander Marinade, oil for frying. Wash rice under cold running water until it runs clear. Put into large pot with coconut milk, salt, saffron and 300ml water. Bring to the boil, cover and reduce to gentle simmer and cook for 10 minutes. Let rest covered for 10 minutes. Place fish into food processor and blend until smooth. Transfer mixture to a bowl and add spring onions, garlic, chilli, fresh coriander and Lemon & Coriander Marinade. Mix together well then divide mixture into even sized portions. Heat oil in a shallow frying pan and cook fish cakes for a few minutes each side until golden and cooked through. Serve immediately with the Coconut Saffron Rice.
SPICY MANGO PRAWNS
25ml oil, 500gr peeled raw prawns, 1 can mango chopped (drain & reserve juice), 2 sticks sliced celery, 1 carrot cut into matchsticks, 1 onion peeled & diced, 1 red capsicum diced, 75ml Mango Salsa Marinade, 1 cloved crushed garlic, 1 teaspoon minced ginger, steamed rice to serve. Heat oil in a wok, add onion & carrot and cook for 2 minutes, add garlic and ginger. Stir for a minute before adding celery, capsicum, chopped mango and prawns. Stirfry until prawns are barely cooked. Add Mango Salsa Marinade and reserved mango juice. Heat through until prawns are cooked. To serve, ladle Spicy Mango Prawns over hot steamed rice.
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 Marinade. Pre-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.
CAJUN CHICKEN BREASTS
4 small chicken breasts skin off, 200 ml New Orleans Cajun Marinade, ½ each diced red and green capsicums, 1 diced onion, 1 teaspoon each minced garlic and ginger, 25ml oil. Place chicken into shallow dish and pour over New Orleans Cajun Marinade. Cover and stand in fridge overnight. When ready, remove chicken from marinade and pat dry. Heat oil in shallow pan and gently sauté onion, garlic and ginger. Add chicken and fry until golden on both sides. Add capsicum and the drained marinade. Cover and simmer gently for 30 minutes until chicken is tender.
PORT WINE T-BONE STEAK
4 T-bone steaks, 100ml Port Wine & Garlic Marinade, 1 sliced onion, 150gr sliced mushrooms. Pre-heat oven to 150deg. Place steaks into shallow baking dish. Spread the sliced onions and mushrooms over the steaks. Pour over the Port Wine & Garlic Marinade. Cover dish with alfoil and bake for 2 hours. Serve with creamy mashed potatoes and garlic green beans.
REDCURRANT & ROSEMARY LAMB
1 butterfly leg of lamb, 100ml Redcurrant & Rosemary Marinade, a few sprigs of fresh rosemary, 25ml oil. Pre-heat oven to 150 deg. Heat oil in shallow pan and when hot, sear and brown both sides of the butterfly lamb. Place lamb into baking dish, sprinkle the rosemary over it, and pour over the Redcurrant & Rosemary Marinade. Cover with alfoil and bake for 1 hour. Remove alfoil, raise oven temperature to 180 deg and bake a further 30 minutes. Serve with oven roasted potato, suede, onions, carrots and/or sweet potatoes.
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.
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 BE INVENTIVE WITH MARINADES
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, Mango Tropicana Marinade adds so much flavour to cauliflower. Let your imagination go to work for you.
BE INVENTIVE WITH