MARINADES FOR MEAT AND FISH
 

B.B.Q. FOR MEAT

2 cups water

2 cups Ancestral vinegar

1 onion, thinly sliced

2 tbsp. salt

2 tbsp. sugar

1 tbsp. allspice

1 tbsp. Meaux mustard

Place ingredients in a saucepan and bring to a boil. Let cool.

Place meat in a cooking dish and let marinate in the refrigerator for 2 or 3 days.

Some of the juice can be used as a basting fluid.

Refer to recipe above; replace water with 2 cups red wine and

reduce the quantity of Ancestral vinegar to 1 cup only.

MARSEILLAISE (for fish)

6 tbsp. olive oil

6 tbsp. Ancestral vinegar

¼ cup Pernod

2 tsp. fresh fennel, crushed

2 cloves garlic, chopped

salt and pepper

Cover fish. Refrigerate for at least 30 minutes.

CAJUN (for chicken)

1 cup corn oil

½ cup white wine

½ cup Ancestral vinegar

juice of 2 limes

1 tbsp. chili powder

¼ cup fresh coriander

salt and pepper

4 Jalapeno peppers cut in 2, lengthwise

In a cooking dish, mix all of the ingredients and

let stand in the refrigerator for 1 hour.

Add pieces of chicken and let soak for 1 hour.

Remove peppers. Grill chicken, basting occasionally.

BEER (for pork or chicken)

1/3 cup olive oil

1 small bottle of beer

3 tbsp. soya sauce

2 tbsp. Ancestral vinegar

1 tbsp. fresh parsley, chopped

salt and pepper

Mix ingredients and allow pork or chicken to soak for up to 24 hours.

COUNTRY STYLE

1 cup red wine

¼ cup Ancestral vinegar

3 tbsp. olive oil

2 tbsp. molasses

2 tbsp. fresh thyme, chopped

2 tbsp. fresh rosemary, chopped

3 cloves garlic, thinly sliced

lemon and orange zest

8 cloves

8 black peppercorns

2 bay leaves

1 tsp. salt

Mix all the ingredients and bring to a boil. Let cool.

Pour on food. Marinating time in refrigerator: 2 to 4 hours for poultry,

6 to 12 hours for meat (beef, pork, lamb).

LAMB

1 ½ cups plain yogurt

3 cloves garlic, chopped

3 tbsp. Dijon mustard

2 tbsp. Ancestral vinegar

¼ cup each of parsley and fresh basil

1 tbsp. each of thyme, fresh tarragon and curry

salt and pepper

Let lamb marinate in refrigerator (2 to 6 hours).

SORREL (for fish)

1 cup olive oil

½ cup Ancestral vinegar

4 tbsp. sorrel, chopped

½ tsp. coriander, chopped

salt and pepper

Mix and let fish marinate for at least 1 hour.

orange zest

1/3 cup olive oil

1 tbsp. brown sugar

1 fresh mint leaf

2 tbsp. Ancestral vinegar

½ tsp. cayenne pepper

1 pinch of salt

Mix and refrigerate for 1 hour. Ideal for adding exotic flavour to meat or fish.

Let marinate for at least 6 hours to a maximum of 24 hours.