Beef : How To Make Beef And Oyster Sauce

 
Starters & Appetizers : How To Make Ceviche

 
Lamb : How To Make Mini Lamb Satays

Satay are skewered strips of meat from southern Asia that have become a favourite treat the world over. They can be grilled, barbequed and served with a myriad of exotic sauces.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 40 minutes

INGREDIENTS
500 g lamb leg meat, boned and trimmed
4 Tbsp vegetable oil
some peanut sauce

Marinade
1 Tbsp mint
1 Tbsp coriander
1 1/2 cm of ginger, peeled and grated
2 cloves of garlic, chopped
1 lemon grass stalk, chopped
1 chilli, chopped
1 tsp curry powder
1 Tbsp honey
2 Tbsp fish sauce

8 wooden skewers, soaked in water
1 grill pan
1 spoon
1 dish for marinating
1 blender
1 tongs

PROCESSING METHOD

Prepare the meat
* Begin by threading cubes of meat onto the wooden skewers. Then place them into the dish ready to marinate.

Make the marinade
* Tip the mint, coriander, ginger, garlic, lemon grass, chilli, curry power, honey, fish sauce and the vegetable oil into the food processor. Pulse a few times before blending it into a fully combined, homogenous paste.
* Next, pour the marinade over the skewers and spread it over evenly with the back of your spoon.
* Then using your hands, massage it into the meat. Let it marinate for a minimum of 30 minutes.

Heat the grill pan
* Set the grill pan onto a medium high setting and allow it to get moderately hot.
TIP : A barbeque can be used in place of the grill pan, if you desire!

Grill the meat
* Individually place four of the skewers into the hot grill pan. Grill for about three minutes on each side. Occasionally use your tongs to turn them over.
* Once cooked, remove them from the pan and place them onto a tray.
* Grill the remaining four in exactly the same way.

Serve
* Serve immediately along with some peanut sauce for dipping.

 
Indian Cuisine : How To Make BBQ Tandoori Drumsticks

Put something different on your barbecue this summer - an Indian twist to a barbecue classic!

SERVINGS : 2

Preparation Time : 45 minutes
Cooking Time : 15 minutes

INGREDIENTS
6 chicken drumsticks
a few sprigs of coriander

Marinade
2 cloves of garlic, minced
1 tsp ginger, grated
120 ml plain yoghurt
2 tsp ground coriander
1 tsp ground cumin
1 cayenne pepper
1/2 tsp garam masala
1 Tbsp curry powder
1 tsp turmeric
juice of 1/2 a lemon
salt

1 sharp knife
1 bowl
1 spoon
1 tongs
1 tray
1 chopping board
1 barbecue, either charcoal or gas
1 bottle of water for dousing flames

PROCESSING METHOD

Prepare the drumsticks
* Use the knife to cut around the bottom of the drumsticks to the bone. Scrape the flesh from the bone towards the end of the drumsticks and place them onto the tray.

Make the marinade
* Into the bowl add the garlic, ginger, yoghurt, coriander, cumin, cayenne pepper, garam masala, curry powder, turmeric and lemon juice. Season well with salt and mix all the ingredients together.

Marinate the chicken
* Transfer the drumsticks into the bowl of marinade and make sure that they are all covered. Marinate for a minimum of 1 hour (for best results, marinate overnight).

Prepare the barbecue
* If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Barbecue the drumsticks
* Cook the drumsticks on the barbecue for 10-12 minutes. Using the tongs, turn the drumsticks over every 2 minutes to avoid burning them. Remove from the barbecue.

Serve and garnish
* Transfer the drumsticks onto a large serving dish and garnish with a few sprigs of coriander. A perfect Indian twist to a classic barbecue favourite!

 
Lamb : How To Make Grilled Leg Of Lamb With A Sweet Red Curry Marinade

This delicious leg of lamb can be served on a bed of rice or with herb salad and fresh bread.

SERVING : 2

Preparation Time : 50 minutes
Cooking Time : 25 minutes

INGREDIENTS
500 g butterflied leg of lamb

For The Red Curry
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tsp black pepper, ground
1 tsp dried shrimp paste
4 red chillies, roughly chopped , use fresh or dried
8 shallots, roughly chopped
2 tbsp vegetable oil
2 kaffir lime leaves, chopped
6 cloves garlic, roughly chopped
3 tbsp fresh coriander, chopped, also called cilantro
4 sticks lemon grass, chopped
1 tsp salt
1 tsp paprika
1 tsp turmeric
2 tbsp honey

To Garnish
coriander (cilantro)
basil
mint

1 knife
1 blender
1 spoon
1 bowl
1 pair of tongs
1 tray
1 cutting board
1 barbecue, charcoal or gas
1 bottle of water for dousing any flames

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
* If you are using a gas barbecue, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

Make the curry marinade
* Into the blender add the coriander powder, cumin, pepper, shrimp paste, chillies, shallots, oil, lemon grass, garlic, fresh coriander, kaffir lime leaves, salt, turmeric, paprika and honey.
* Blend well until you have achieved a puree, stopping when necessary to scrape the sides of the blender bowl.

Marinate the lamb
* Put the lamb into a bowl and spoon in some of the curry. Mix well and marinate for at least half an hour.

Grill the lamb
* Place the lamb on to the grill. Close the lid if your barbeque has one as this will help the meat to cook thoroughly. Grill for 10-12 minutes on each side for medium-done.

Slice the lamb
* Remove the lamb, let it rest and slice it on the cutting board.

Plate
* Arrange the lamb on a plate with the herbs to accompany.

Serve
* The lamb can be served on a bed of rice or with the herb salad and a piece of bread.
* If you have left over marinade just add some coconut cream, cook it a little and you will have a great red curry sauce as well.

Hi, I am Ben Kurtzman with About.com Food. Today we are going to be marinating meat. Want to take your sirloin from so-so to sizzling? Learn the basics of marinating meat, plus see how to make a tangy teriyaki marinade. Marinades are simple, really. Most involve some kind of oil, some kind of acid, and then your choice of spices. So you can get as creative as you want, or if you are in a hurry you can just use salad dressing, and that will turn out great.

INGREDIENTS
Today we are going to be making a teriyaki-style Asian marinade. The liquid base is soy sauce and rice wine vinegar. If you do not have rice wine vinegar at home, you can find it in the Asian section of most major grocery stores. To add some more flavor we are going to add ginger, garlic, and a squeeze of fresh lemon juice.

PROCESSING METHOD

Marinade Proportions
* When you are making a marinade, the general rule is one-half cup of marinade for every pound of meat. So you want to adjust your recipe accordingly and watch your ratios so you do not waste ingredients. This New York strip steak is almost a pound, so we are going to make 1/2 cup of marinade.

Mix Marinade Ingredients
* Let us begin with one third of a cup of soy sauce. That should do it. Now I am going to add the rice wine vinegar until we get to half a cup. That should just about get us there.
* The next thing we are going to do is take a teaspoon of garlic and a teaspoon of ginger, which we have chopped up very finely, and we are going to add them to the mixture.
* Stir it up. Get it mixed up really nicely. Take a little taste. All good cooks taste. And you know what? This could actually use a little bit of lemon juice. There we go. That is perfect, and it is ready to go on our steak.

Salt the Meat
* So now we are salting our meat. And what this does, is it ensures that the salt, which is going to flavor your meat, is evenly distributed before the marinade comes on. It also works to tenderize the meat so that it is going to melt in your mouth when it comes out of the oven.

Marinate the Meat
* When we are selecting a vessel in which to marinate our meat we want something that is going to leave not too much room around the edges for the marinade to swirl around in. We want to keep it tight. This glass bread pan should do the trick for our steak.
* Let us start by pouring a little bit of the marinade into the bottom of the pan so that it gets the underside of the meat. Now what I am doing is taking our steak and placing it on top of the thin layer of marinade on the bottom of our pan.
* The next thing we are going to do is take the rest of our marinade mixture, pour it on top of the steak, and then we are going to put it in the fridge. * We are going to cover it well, make sure we get all of the garlic and ginger out of there. I am going to spread it out a little bit.

Refrigerate the Marinated Meat
* One thing you want to look out for when marinating is leaving your meat in too long. I am going to marinate this piece of meat for about three, maybe four hours. If you leave it in too long your meat can get a little bit stringy - the acid really does go to work on it. So you really want to be sure, especially with a smaller piece of meat, you do not leave it in too long.

 
Main Dish : How To Make Barbecued Marinated Chicken

This delicious barbecued marinated chicken recipe goes perfectly with a crisp salad and crusty bread.

SERVING : 2

Preparation Time : 35 minutes
Cooking Time : 20 minutes

INGREDIENTS
2 chicken breasts
1 tbsp tarragon, roughly chopped
1 tbsp basil, roughly chopped
1 tbsp parsley, roughly chopped
1 clove of garlic, minced
3 tbsp olive oil
salt and pepper
3 carrots, peeled and cut into sticks
25 g butter
4 tbsp water
1/2 tbsp cumin seeds freshly ground
2 tbsp coriander, chopped
1/2 tbsp lemon juice

1 cutting board
1 knife
1 bowl
1 frying pan
1 spoon
1 pair of tongs
1 barbecue
1 bottle of water for dousing any flames

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
* If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

Clean and slice the chicken breast
* Place the chicken on the cutting board, clean any excess fat and slice right through the middle horizontally. If it's a medium sized or larger sized breast, make two slices. This will give you two to four thin slices of breast.

Prepare the carrots
* Heat a frying pan on high heat. When hot, add the butter and immediately after the carrots. Toss them in the butter for a minute and add the cumin and salt and pepper, then toss again.
* Now add the water and cook with a lid half on. Reduce the heat and gently steam the carrots until almost done.
* Add the lemon juice and cook for 2 more minutes.
* Then, take the pan off the heat and keep warm.

Marinate the chicken
* Place the chicken in a bowl and add the tarragon, basil, parsley, garlic, olive oil, salt and pepper, then mix well.

Grill the chicken
* Place the chicken on the grill and cook for about 3 minutes on each side. Depending on the size of the breast and the heat, it may take less time to cook; if you can see the breast has become white, take it off the heat.
* You may see fire shooting from the grill, so have some water handy in case you need to put it out.

Final preparations
* Add the chopped coriander to the carrots and stir quickly without breaking them.
* Place the carrots in the centre of the plate and put the grilled chicken on top.

Serve
* This delicious dish goes perfectly with a crisp salad and crusty bread.

 
Side Dishes : How To Make Marinated Mushrooms

This simple and enticing marinated mushroom dish will become a favourite vegetarian choice in the hors d'oeuvre selection of your recipes.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 1 hour 15 minutes

INGREDIENTS
350 g fresh white button mushrooms
350 g mixed mushrooms, including oyster mushrooms, Portobello mushrooms, chestnut mushrooms, or any mushrooms that are available
500 ml olive oil
1 large sprig of fresh thyme
1 bay leaf
10 whole peppercorns
20 whole coriander seeds
the juice of 1-2 lemons
salt
pepper

1 chopping board
1 small knife
1 colander
1 medium cooking pot with lid
1 wooden spoon
some kitchen paper towel
1 bowl

PROCESSING METHOD

Rinse and dry the mushrooms
* Take your plate of mushrooms and tip them into the colander. Rinse well under a cold tap.
* Now place some kitchen towel on the chopping board and spread the mushrooms onto the paper.Taking another piece of kitchen roll, pat dry.

Preparing mushrooms
* De-stalk and then halve the button mushrooms and place them into a bowl. Repeat with chestnut mushrooms.
* Now roughly tear the oyster mushrooms using your hands into two or three strips and transfer to the bowl. Repeat for Portobello mushrooms.

Cook the mushrooms
* Place the pot over a high heat. Add the oil, thyme, bay leaf, coriander seeds, peppercorns, mushrooms and lemon juice. Season well with salt and pepper, stir, and then cover. Bring to the boil.
* As soon as the mixture is boiling, uncover and turn off the heat. Finally, leave to cool in the marinade, for roughly 1 hour.

Drain the mushrooms
* When cooled, pour the mushrooms into the colander, draining off all excess liquid.

Season
* Season with salt and pepper and finally, add the lemon juice and stir. Your mushrooms are now ready to serve!

Serve
* Spoon the mushrooms into a bowl.
* Serve at room temperature or perhaps with a lemon wedge.

 
Starters & Appetizers : How To Make Four Types Of Marinated Olives

Four Types of Marinated Olives Recipe. A versatile canapй dish with four types of unique marinade.

SERVING : 12

Preparation Time : 40 minutes

INGREDIENTS
150-200 g black olives
1/2 preserved (pickled) lemon finely diced with juices
1 tbsp rosemary chopped
40 ml olive oil
150 g black olives
1 red pepper roasted and finely chopped
1/2 tbsp small capers
1 tbsp basil chopped
1 tsp balsamic vinegar
40 ml olive oil
150 g green olives
2 cloves garlic chopped
40 ml olive oil
2 tbsp lemon juice
1/2 tsp chilli pepper flakes
1 tbsp basil chopped
2 tbsp parsley chopped
150 g green olives
1 orange diced, its zest also cut into cubes
1 tbsp mint chopped
1 tsp cumin
2 cloves garlic roughly chopped
40 ml oil

PROCESSING METHOD

Prepare the first marinade
* Begin by combining the ingredients for first type of marinated olives. In the bowl of olives, add the preserved lemon, the olive oil, and the rosemary. * Now mix them together well and set aside.

Prepare the second marinade
* Next, mix together the roasted peppers, the capers, the chopped basil, the soy sauce, and the oil in the other bowl with the black olives. Mix thoroughly and set aside.

Prepare the third marinade
* Now combine the ingredients for the cracked green olive marinade. Add to the olives the parsley, basil, chopped garlic, pepper flakes, lemon juice and olive oil. Again, mix thoroughly and set aside.

Make the last marinade
* In to the fourth bowl of olives add the diced orange, the orange zest, chopped garlic, mint, cumin, and olive oil. Mix thoroughly until well-blended. Set aside.

Leave olives to marinade
* Allow the olive dishes to marinade for at least one hour up or up to one day in the refrigerator.

Serve
* After the olives have had enough time to marinade, place each individual mix into a bowl, serve, and enjoy!
* The marinated olives can be kept in a refrigerator up to one week if placed in an air-tight container.

 
Main Dish : How To Marinate And Roast Poussin

A traditional French dish with some added Videojug flair.

SERVING : 2 to 4

Preparation Time : 3 hours 30 minutes
Cooking Time : 1 hour

INGREDIENTS
2 poussins
4 garlic cloves
1 tbsp honey
2 tbsp soy sauce
Juice of 1 lime
1 bunch of fresh coriander, chopped
1/2 a fresh green chilli, deseeded and chopped
1 tsp ground cumin
Salt and pepper
2 tbsp olive oil

And To Serve
250 g natural yoghurt
1 tsp lime pickle

1 food processor
1 bowl
Cling film
1 roasting tin
1 small bowl
some string
1 plate or tray
1 spoon

PROCESSING METHOD

Prepare the marinade a day in advance
* The poussins need to be marinated the day before cooking or at least few hours in advance.
* To make the marinade, start by putting all the necessary ingredients into the bowl of a food processor; 4 garlic cloves, 1 tbsp honey, 2 tbsp soy sauce, the juice of 1 lime, chopped coriander, 1/2 a fresh green chilli, 1 tsp ground cumin and 2 tbsp olive oil.

Blend the ingredients together
* Put the bowl onto the base of the food processor, add the lid and blend until the ingredients are well combined.

Tie the birds
* Take a piece of string and individually tie each bird firmly together.

Marinate the poussins
* Next, put the poussins in a bowl, pour over the marinade and rub it in. Tightly cover the bowl with cling film.

Refrigerate
* Place the covered bowl in the fridge and leave it there for a few hours or if possible overnight.

Preheat the oven
* The following day, or when you're ready to roast the poussins, start by preheating the oven to 200°C ( 460°F / gas mark 6 ).

Season the poussins and place them in the oven
* Place the marinated poussins on a roasting tray, season with salt and pepper and cover with the remaining marinade. Once the oven is hot, insert the tray.

Cook for 1 hour
* Leave the birds to roast for an hour.

Prepare the spiced yoghurt
* Just before removing the poussins from the oven, mix together the natural yoghurt with 1 tsp of lime pickle to create a delicious accompaniment for the dish.

Remove the poussins from the oven, discard the string and serve.
* When the poussins are fully roasted and have turned golden-brown, remove them from the oven and discard the string.
* Serve while hot with the spiced yoghurt.

 
How To Make Barbecued Lemon & Thyme Chicken

This juicy barbecued lemon & thyme chicken recipe goes wonderfully with vegetables or potatoes. Marinate the chicken the night before and it will be much quicker to prepare and of course tastier!

SERVINGS : 2

Preparation Time : 1 hour 15 minutes
Cooking Time : 45 minutes

INGREDIENTS
2 chicken legs
2 tbsp olive oil
1 bunch of rocket
100 g cherry tomatoes, cut in half

Marinade
the juice and zest of 1 lemon
1 tbsp thyme, chopped
1 tbsp honey
2 tbsp soy sauce
salt and pepper, to taste

1 cutting board
1 small knife
1 pair of tongs
2 bowls
1 spoon
1 brush
1 tray
1 large knife
1 barbecue, either gas or charcoal
1 bottle of water to douse any flames

PROCESSING METHOD

Prepare the barbeque
* If you have a charcoal barbeque light it 25-30 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
* If you are using a gas barbecue, light it up on high and leave it for 20 minutes.

Remove the bone
* With a small, sharp knife make a cut along the inside of the quarter.
* Then place the knife under the bone and cut it away.
* Taking the bone out makes the cooking time shorter and the chicken more flavoursome and juicy.

Marinate the chicken
* In a bowl put the lemon zest and the lemon juice (leaving thirty millimetres for later use), the thyme, honey, soy sauce, salt and pepper.
* Now add the chicken and let marinate for at least an hour.
TIP : The chicken can be marinated overnight in the fridge if you choose.

Barbecue the chicken
* Place the quarters on the barbecue, skin side down. As soon as flames appear, put them out with a splash of water.
* Cook for 5 to 7 minutes per side, brushing with the marinade when you turn them.
* Turn often to prevent burning.
* Remove when ready.

Prepare the salad
* In a bowl combine the rocket, tomatoes, olive oil, lemon juice, salt and pepper and then mix together well.

Slice the chicken
* Place the barbecued chicken on a clean cutting board and cut each piece into two.

Serve
* Place the chicken on a plate and add some of the rocket salad.
* Serve it with potatoes, rice or vegetables.

 
Main Dish : How To Make Grilled Squid

A delicious yet simple recipe for grilled squid. Can be eaten as either a snack or appetizer.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
4 medium-sized squid
1 lemon, zest only
2 tsp cumin
4 tbsp olive oil
1 garlic clove, minced
A mixed handful of fresh coriander, parsley and basil
4 slices of lime
salt
pepper

1 sharp knife
1 cutting board
2 bowls
1 spoon
1 deep-sided dish for marinating the squid
Cling film
1 grill pan
1 metal spatula
1 fork

PROCESSING METHOD

Clean the squid
* Remove the head of the squid, discard the innards and pull out the spine.
* Peel off the purple skin leaving a clean white body.
* Remove the tentacles though don't discard, wash each squid thoroughly and pat them dry with paper towels.

Mix the ingredients for the marinade
* In a deep-sided dish, combine the lemon zest, cumin, salt and pepper, garlic and olive oil. Mix well.

Marinate squid
* Put the squid into the marinade and stir well.
* Cover tightly with cling film and place in the fridge to marinate for a minimum of 30 minutes.

Heat the grill pan
* Heat the grill pan over a high temperature until very hot.

Grill the squid
* Remove the squid from the marinade and grill both sides for a maximum of 2 minutes.

Garnish and serve
* Place the squid on a serving dish, sprinkle over the fresh herbs, add the slices of lime and serve.

 
 
Cooking Tips & Techniques : How To Marinate Chicken

This easy recipe for marinated chicken will show you how to make chicken dishes that are infused with the flavours of herbs and spices. It will melt in your mouth.

SERVING : 2

Preparation Time : 5 minutes
Cooking Time : 3 hours 10 minutes

INGREDIENTS
2 chicken breasts

For The Marinade
60 ml lemon juice
60 ml orange juice
1 garlic clove , minced
1 tbsp whole grain mustard
1 tbsp soy sauce
1 tbsp chopped coriander
a pinch of pepper flakes

1 sealable plastic bag
1 bowl
1 spoon

PROCESSING METHOD

Prepare the marinade
* Into a bowl put the lemon juice, orange juice, minced garlic, mustard, soy sauce, coriander and the pepper flakes and briefly combine.

Marinate the chicken
* Place the chicken into the bag and pour in the marinade.
* Remove as much air as possible from the bag and seal it. Make sure that the chicken is well coated, by massaging the chicken in the stock.
* Fold the bag in half.

Refrigerate
*Place it into the refrigerator for a minimum of 4- hours to 2 days to ensure that the chicken is infused with all of the flavours.

Use
* Use the marinade immediately.
* It is especially good for barbequing.