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Method:
1
Add all the ingredients to the 300ml Beaker, and fit the Quad
Blade Lid.
2
Pulse for 30 seconds.
Tip:
Great with chicken drumsticks on the BBQ. Prick the chicken
with a skewer and then leave to soak in the marinade
overnight so the flavour develops before cooking.
Also works great on tuna, add a little garlic to taste, and
marinade for 4 hours before grilling.
Ingredients:
300ml
•
Juice of 2 lemons
•
6 tbsp olive oil
•
2 tbsp fresh parsley (leaves only)
•
2 tbsp fresh thyme (leaves only)
•
Salt and pepper, to taste
Lemon & Herb Marinade
Method:
1
Add all the ingredients to the 300ml Beaker, and fit the Dual
Blade Lid.
2
Pulse for a few seconds.
3
Blend on speed II for 30 seconds. Scrape the sides of the
Beaker with a small spatula partway if necessary.
4
Use the Satay to marinade chicken skewers for a few hours or
overnight before grilling.
Tip:
Satay works well on the BBQ.
If you prefer a milder flavour, de-seed the chilli
before blending.
Add a little more water if necessary after scraping the Beaker
side.
Ingredients:
300ml
•
15g fresh coriander, roughly
chopped
•
1 red chilli, cut into 8 pieces
•
½ garlic clove, cut in half
•
3 rounded tbsp peanut butter
•
Dash of soy sauce
•
8g ginger, peeled and thinly sliced
•
Zest of 2 limes
•
Juice of 1 lime
•
Dash of water
•
Salt and pepper, to taste
Chicken Satay
Method:
1
Add all the ingredients to the 300ml Beaker, and fit the Dual
Blade Lid.
2
Pulse for a few seconds and then shake the Beaker to loosen
the spices.
3
Blend on speed II for 30 seconds.
4
Use as a dry rub for the BBQ.
Tip:
Mix with a little oil for a simple marinade.
This tastes great on beef, we like it even more on lamb!
Any rub left over can be stored in an airtight jar for up to four
months.
Ingredients:
300ml
•
4 tbsp celery salt
•
4 tbsp hot paprika
•
1 tbsp light brown soft sugar
•
1 tbsp mustard powder
•
1 tbsp ground coriander
•
1 tbsp freshly ground black pepper
•
½ tbsp garlic powder
•
½ tbsp onion powder
•
½ tbsp dried thyme
•
½ tbsp cayenne pepper
BBQ Rub
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