Marinades
A marinade can give your barbecue meat or fish
a special taste.
Below you will find a number of suggestions for
making marinades.
Of course you adapt these to your personal taste
and preference. By adding extra ingredients, or
by omitting and changing, you can make your
own specialities.
Mix all ingredients well. Put the meat/fish into the
marinade and let it stand for approx. 2 hours.
Please note: remove excess marinade from the
food before grilling.
Simple basic marinade
4 tablespoons wine or vinegar
various herbs (such as parsley, pepper grains,
bay leaf, thyme, marjoram)
onion (finely cut).
Marinade with white wine (especially for fish)
1
⁄
2
litre white wine
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley
pinch of pepper and salt
1 tablespoon oil
Lemon marinade (for veal, fish)
4 tablespoons oil
4 tablespoons lemon juice
1 onion (finely cut)
1 clove of garlic (crushed)
pinch of salt, pepper, sugar
1 teaspoon thyme
1 teaspoon marjoram
Red wine marinade (for beef)
1
⁄
2
litre red wine
2 tablespoons oil
1 onion (finely cut)
1 clove of garlic (crushed)
2 bay leaves
1 teaspoon thyme
1 clove
pinch of salt and pepper
Sauces
Spicy grill sauce
1
⁄
2
litre water
some drops tabasco
pinch of salt
1 onion (finely cut)
1 teaspoon chili powder
1 clove of garlic (crushed)
2 tablespoons brown sugar
1 teaspoon paprika powder
2 tablespoons worcester sauce
1 pinch cayenne pepper
1
⁄
2
tablespoon tomato ketchup
Put all ingredients into a pan and bring to the boil.
Let the sauce simmer on a low heat for half an
hour.
Caper sauce
4 tablespoons yoghurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon curry powder
1 teaspoon paprika powder
1 tablespoon capers
1
⁄
2
onion (finely cut)
1 tablespoon fresh parsley (finely cut)
Spicy tomato sauce
5 tablespoons tomato ketchup
3 tablespoons olive oil
1 tablespoon mustard
1 teaspoon curry powder
1 teaspoon paprika powder
salt and pepper
8
