marinade

One of Greg's BBQ sauce recipes

Serves: a few | Preparation Time: 10 min

Ingredients 

  • 1 cup good quality ketchup
  • 1/2 cup red wine wine vinegar
  • 1/2 cup brown sugar, packed
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp english mustard
  • 1 tsp ground ginger
  • 1 level teaspoon fresh salted minced garlic (more of using for a marinade)
  • 1 tbsp olive oil
  • 2 tsp of smoked paprika
  • 11/2 tsp chilli flakes

Instructions 

Mix all ingredients together and simmer for about 5 minutes to blend the flavours.
When covered, it will keep in the refrigerator for several weeks or more.
 
If you can make a day ahead even better.
 
Great as a marinade for red meats, turn up the heat (chilli) and garlic though.

 

Caramalized eschalot butter

Serves: 6 | Preparation Time: 15 min

Ingredients: 

  • 7 tbsp unsalted butter, softened 
  • Eschalot, finely diced (2/3 cup) 
  • 1 tsp chopped fresh thyme 
  • 1 tsp finely grated lemon zest 
  • Sea salt and freshly ground black pepper 

Instructions: 

Heat 2 Tbs. of the butter in a small saucepan over medium-low heat until melted.
 
Add the shallot and cook, stirring frequently, until deeply browned, 8 to 10 minutes.
 
Remove from the heat and stir in the thyme. Cool completely.
 
In a small bowl, combine the shallot mixture with the remaining
butter and the lemon zest.
 
Stir to blend well. Lightly season to taste with salt and pepper.
 
Scrape the butter onto a piece of plastic wrap, mold into a log shape, and wrap in the plastic.
 
Refrigerate until ready to use. Toss about one-third of the butter (a generous tablespoon) with a batch of vegetables after roasting.

 

Korean Style Beef Ribs (Bulgalbi)

Serves: 2-4 | Preparation Time: 10 min

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 6 cloves garlic, minced
  • 1 spring onion chopped
  • 3 tablespoons sherry
  • 2 tablespoons sesame oil
  • 2 tablespoons roasted sesame seeds
  • 1/2 teaspoon fresh grated ginger

Instructions

In a bowl, dissolve sugar in soy sauce and sherry. Add remaining ingredients and mix well. Allow your meat to marinade for a minimum of 1 hour or overnight if you are super organised.