Marinade For Meat
I use this marinade for steak, for lamb chops and for
chicken.
We bought a big new barbeque a couple of weeks ago so
BBQs are a common occurrence now we have this "state of the
art" cooking implement. Mind you, I don't go anywhere
near the new BBQ in case my husband sees fit to give me
lessons on its usage.
My husband is not a kitchen person in any shape or form
so I always have a bit of a chuckle to myself when he's out
there with his Homer Simpson apron and his giant tongs.
I shouldn't mock him because he does do a great job and he
always helps with the dishes afterwards.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
1 tablespoon brown sugar
1/4 cup cooking wine
1/4 cup oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon prepared Dijon mustard
1/2 to 1 teaspoon chopped garlic (add more if you like
garlic a lot)
Method:
Mix all the ingredients together well, ensuring the
mustard is dispersed well into the other liquid ingredients.
Place meat into the marinade and store in the refrigerator
for 4 - 6 hours.
Notes:
This amount of marinade would suit 6 - 8 portions of
steak.
Food Facts:
Garlic is a "wonder" food. It has anti-viral,
anti-bacterial, anti-fungal and anti-cancer properties. It has
been found to lower blood cholesterol, to boost the immune system,
to lift one's mood and to create a calming effect. It is thought to
have originated in central Asia. Garlic can exaggerate the effects
of drugs used to combat high blood pressure so be careful. If your
breath smells strongly of garlic try chewing on parsley.
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