Here are links to ideas on my blog that are great at barbecues
quick marinaded chicken, great with pitta bread, peppers and yoghurt
great as a sauce or relish
For more ideas, follow me on twitter @Tyne_Teas
Showing posts with label relish. Show all posts
Showing posts with label relish. Show all posts
Saturday, 17 May 2014
Barbecue
For more ideas, follow me on twitter @Tyne_Teas
Sunday, 9 February 2014
Barbecue Marinade
Great as a marinade or a relish
This is a great marinade for pork ribs (will do two to three strips, about 1-1.5kgs) or it can be used as a burger relish too.
This is best made the day before
Barbecue Marinade
Grate a small onion and crush about three cloves of garlic into a pan and heat gently for two or three minutes to soften. Add a little tin (usually about 150g) of tomato puree (that is about three quarters of a tube). Half fill the tin with vinegar then top up with water and add this to the pan (this is about 4-5 tablespoons of each if you are using a tube of puree). Add a pinch of oregano, some black pepper, about a teaspoon of brown sugar and a good dash of Worcestershire sauce. Bring it gently to the boil and simmer for about five minutes. Taste and add any more vinegar, worcester or sugar to taste.
If you are using it as a marinade, it will need to be cool before being put on the meat unless you are cooking it straight away. I usually leave ribs marinading for a couple of hours, then put them in the oven for 30-40 mins. About half-way through cooking I pour off the marinade and meat juices, and simmer gently in a pan to reduce back down as a sauce for the ribs, which I serve with potato wedges
You might also like:
Devilled sauce
Mushroom Rice
Spicy Chicken Drumsticks
Salsa Salad
For more ideas, follow me on twitter @Tyne_Teas
This is a great marinade for pork ribs (will do two to three strips, about 1-1.5kgs) or it can be used as a burger relish too.
This is best made the day before
Grate a small onion and crush about three cloves of garlic into a pan and heat gently for two or three minutes to soften. Add a little tin (usually about 150g) of tomato puree (that is about three quarters of a tube). Half fill the tin with vinegar then top up with water and add this to the pan (this is about 4-5 tablespoons of each if you are using a tube of puree). Add a pinch of oregano, some black pepper, about a teaspoon of brown sugar and a good dash of Worcestershire sauce. Bring it gently to the boil and simmer for about five minutes. Taste and add any more vinegar, worcester or sugar to taste.
If you are using it as a marinade, it will need to be cool before being put on the meat unless you are cooking it straight away. I usually leave ribs marinading for a couple of hours, then put them in the oven for 30-40 mins. About half-way through cooking I pour off the marinade and meat juices, and simmer gently in a pan to reduce back down as a sauce for the ribs, which I serve with potato wedges
You might also like:
Devilled sauce
Mushroom Rice
Spicy Chicken Drumsticks
Salsa Salad
For more ideas, follow me on twitter @Tyne_Teas
Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )
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