Marinades

This page has all the marinades that are used throughout my recipes. These marinades are what makes my meals taste so scrumptious!

Plum & Ginger Marinade

2cm piece fresh ginger, grated
1 teaspoon crushed garlic
½ bottle plum sauce
1 tablespoon sweet chilli sauce
¼ cup soy sauce
¼ cup Chinese rice wine vinegar
1 tablespoon Chinese five spice

Honey, Orange & Ginger Marinade

1 teaspoon honey
2 tablespoons orange juice
Zest of an orange
1 teaspoon freshly ground ginger
Olive oil
Salt & pepper to taste

Balsamic, Orange & Honey Marinade

¼ cup balsamic vinegar
1 teaspoon honey
1 orange, juiced
1 tablespoon dijon mustard
Zest of an orange
1 teaspoon freshly ground ginger
Olive oil
Salt & pepper to taste
Sprig of rosemary

Honey & Soy Marinadet

¼ cup soy sauce
1 tablespoon honey
⅛ cup Chinese rice wine vinegar
2cm piece fresh ginger, grated
1 teaspoon crushed garlic
1 tablespoon Chinese five spice
1 teaspoon sesame oil
½ teaspoon sweet chilli sauce

Sweet Chilli & Soy Marinade

¼ cup soy sauce
¼ cup Sweet Chilli sauce
1 tablespoon honey
⅛ cup Chinese rice wine vinegar
2cm piece fresh ginger, grated
1 teaspoon crushed garlic
1 tablespoon Chinese five spice
1 teaspoon sesame oil

Red Wine Marinade

3 tablespoons balsamic vinegar
1/2 cup red wine (preferably merlot)
1 tablespoon dijon mustard
1 teaspoon crushed garlic
1 tablespoon olive oil
Sprig of rosemary
Salt & pepper to taste

Satay Marinade

2 tablespoons crunchy peanut butter
¼ cup soy sauce
1 lime, juiced
1 tablespoon dark brown sugar
2 teaspoons curry powder
2 cloves garlic, chopped
½ teaspoon chilli paste

Tandoori Marinade

1 - 1½ tablespoon paprika
1 - 1½ tablespoon garam masala
1 - 1½ tablespoon ground cumin
1 - 1½ tablespoon ground coriander
1 teaspoon ground tumeric
½ teaspoon cayenne pepper
1-2 teaspoons brown sugar
3 tablespoons peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
200g natural yogurt
Zest and juice from one lime
⅓ cup vegetable oil
2½ teaspoons salt