COOKING TIME: NONE
MAKES: 1 CUP
INGREDIENTS
¹∕ ³ cup homemade spicy plum sauce (see recipe here)
½ cup mustard, Dijon
1 large clove garlic, finely chopped
1 tsp rosemary leaves, fresh and finely chopped
½ tsp ginger, ground
PREPARATION
** If making ahead of time, you will need a well-sterilized jar to
store your marinade (see tips for sterilizing here).
METHOD
1. Whisk all the ingredients together and generously brush this
mixture over the meat of your choice to be roasted immediately
or to marinate for 12-24 hrs in the fridge
** Use immediately, or store any extra marinade in a sterilized
airtight container in the fridge for several weeks.
VARIATIONS AND TIPS
** Use this delicious marinade in chicken, lamb or pork dishes
e.g. a rack of lamb, a boned and rolled lamb shoulder or a
large pork fillet.
** If you are cooking your meat on the barbeque, parcel the meat
in oiled foil to prevent the marinade from sticking and turn the
parcels halfway through the cooking time.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
