Category Archives: Marinades

MEAT TENDERISING TIPS

Caroline Breet:
Garlic, lemon juice, olive oil and rosemary make like a marinate and let the chops rest in the marinate for atleast 2 hours, then you can braai, but spices on while you braai or you can still put the marinate on the meat while you braai dont forget the salt

Wen Dee:
Yogurt and Spices to Marinate and tenderise..ek sit summa chicken spice ook in.

Rena Fletcher:
Mix a 1/2 cup of tomato sauce, 1/4 cup of worcester sauce, 1 can of beer, 1/4 cup of honey, 1 teaspoon of mustard, 1/2 cup of chutney, boil everything together, let it cool and marinade meat in it

ROOIWYN EN KNOFFEL BEDRUIPSOUS
1 koppie fyn Allgold appelkoos konfyt
1 koppie natuurlike soet rooi wyn
4 knoffel huisies gekap
½ teelepel suurlemoen sap
1 teelepel wit asyn
Knippie sout
4 eetlepels suiker
5 ml droë pietersielie
½ koppie kwaliteit tamatiesous. Continue reading→

ASIAN MARINADE WITH A SOUTH AFRICAN KICK
The recipe’s measurements are not included as it depends on how much meat you have to marinade,works good with Pork and Chicken.

Honey
Fine chopped Garlic
Fresh fine grated ginger to taste
Mixed herbs
And Worcestershire sauce instead of Soy
Chop onions very fine

Mix it all together and spread evenly over meat let it marinade for as long as possible to soak up the flavours but no longer than 24 hour’s
Source and picture: Amarisca Oğuz

RED WINE AND ROSEMARY MARINADE

INGREDIENTS
2 cups red wine
1 small onion, diced
2 teaspoons lemon juice
Generous shakes of Ina Paarmans Rosemary and Olive sprinkle
2 tablespoons red currant jelly
1 teaspoon salt (I used Kloovenburg Shiraz Salt)
2 teaspoons freshly ground pepper Continue reading→

DEWALD SE BRAAIVLEIS MARINADE
Proe baie soos Spur se spareribs en nog lekkerder, dink vir jouself dan is dit nie die gewone plein vleis soos wat die meeste braaie is nie, die een het meer sappigheid en smaak. Die sous help dat alles vinniger sal gaar word en dit smaak ongelooflik. Probeer dit julle sal weer terugkom na my.

Meng die volgende saam:
½ ui, gerasper
¼ bottel Wellington tamatiesous
¾ teelepel fyn knoffel Continue reading→