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Here's a selection of easy marinades:
Use lemon or lime infused oil to cook delicately flavoured fish and seafood (eg prawns or scallops).
Marinate prawns for about 1/2 an hour in 4T sweet chilli sauce, juice and zest of one lime and about 2cm grated fresh ginger.
Meat & chicken:
Marinate meat and chicken in garlic, ginger, soy sauce, olive oil, citrus juice and water for at least 10 minutes.
Mix a paste of oil, cumin, smoked paprika and garlic, paste on meat and leave for 10-30 minutes.
Mix a thinly sliced stick of lemongrass, 2 T honey, 2 T soy sauce, 2 T hoisin sauce and 1 t each crushed ginger and garlic and brush over beef or pork. Marinade for at least an hour.
Marinate pork chops or ribs in a little oil, soy sauce and balsamic vinegar.
Replace Portobello mushrooms stalks with feta, give light spray of chilli infused oil and ground black pepper.
Cook button mushrooms, garlic and sliced red onion in garlic infused oil.
Strip back fresh corn cob leaves and tie them to form a handle. Discard the silk and brush cobs with flavoured oil. Grill until tender.
Barbecue thinly sliced eggplant, courgette, whole mushrooms, asparagus, roma tomato halves and capsicum chunks. Serve drizzled with olive oil, balsamic vinegar, garlic and parsley.
Marinade tofu cubes in 1 cup mango or pineapple juice, crushed garlic, 1 teaspoon liquid honey and 2 tablespoons soy sauce. Serve with satay sauce.
Marinate cubes of tofu in 2 tablespoons tandoori paste mixed with 1 cup yoghurt for 30 minutes.
Marinate tofu in 3 tablespoons salt-reduced soy sauce, 2 cloves grated garlic, 2 teaspoons grated ginger, 1 teaspoon sesame oil and 3 tablespoons hoisin or plum sauce for 30 minutes.
Wrap bulbs of garlic in foil and barbecue til soft. Squeeze out the sweet, mellow pulp and spread onto slices of toasted baguette for butter-less garlic bread.
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