Sunbeam PB9500 - Manual (Page 25)

25
Italian Marinade
2 cloves garlic
1 /
3
cup white vinegar
1 /
3
cup olive oil
½ cup basil leaves
1. Combine all ingredients into the jug and
place lid firmly onto jug.
2. Slowly increase speed to 3 and process
until the garlic and basil are chopped as
desired.
Serving suggestion: Excellent for grilled
swordfish or barramundi or chicken skewers.
Pour marinade over seafood or meat then
marinate for 20 minutes for the fish or 1
hour for the chicken. Cook on a grill plate
or barbecue brushing with marinade during
cooking.
Herb and Garlic Marinade
1 /
3
cup flat leaf parsley
¼ cup mint leaves
2 cloves garlic
1 fresh chilli, seeded
1 /
3
cup tomato juice
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1½ tablespoons olive oil
1 teaspoon Dijon mustard
1. Combine all ingredients into the jug and
place lid firmly onto jug.
2. Slowly increase speed to 2 and process
until the herbs are finely chopped.
Serving suggestion: Excellent for grilled
vegetable kebabs. Place a selection of
vegetables pieces onto skewers; coat with
marinade for 2-3 hours. Cook on a grill plate
or barbecue brushing with marinade during
cooking.
Marinade for Roast Lamb
1 tablespoon olive oil
1 sprig fresh rosemary
2 cloves garlic
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1. Combine all ingredients into the jug and
place lid firmly onto jug.
2. Slowly increase speed to 2 and process
until the herbs are finely chopped.
Serving suggestion: Place marinade and a
boned and rolled shoulder of lamb in a dish.
Cover and marinate overnight. Bake in oven,
brushing with marinade during cooking.
Sweet Chilli Marinade
½ teaspoon sugar
1 tablespoon peanut oil
1 teaspoon grated lime rind
1 /
3
cup lime juice
2 red chillies, seeded
2 tablespoons sweet chilli sauce
2 tablespoons coriander leaves
1. Combine all ingredients into the jug and
place lid firmly onto jug.
2. Slowly increase speed to 3 and process
until the chilli and coriander are chopped.
Serving suggestion: Excellent for whole or
peeled prawns or octopus; simply coat prawns
or octopus in marinade for 20 minutes then
cook on a grill plate or barbecue.
Recipes (continued)