Braai marinades
| Recipe By: | Zola Nene |
Ingredients
- a pinch black pepper
- 1/2 red chilli, finely chopped
- 2 garlic cloves, chopped
- 1 lemon, juiced and zested
- 1 tbsp oregano, chopped
- 4 tbsp Italian parsley , chopped
- 4 tbsp fresh coriander, chopped
- 500 ml organic plain yoghurt
- 4 tbsp brown sugar
- 2 tbsp fish sauce
- 30 g fresh coriander, including stalks
- 1 green chilli
- 3 cm piece ginger, sliced
- 2 garlic cloves, peeled
- 3 stalks spring onions, roughly chopped
- 1 tbsp coriander seeds
- 8 g cumin seeds
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Cooking Instructions
To make the thai marinade:
- Toast 1 tbsp cumin seeds and 1 tbsp coriander seeds in a dry pan.
- In a food processor, combine the toasted cumin and coriander, 5 spring onions, 3 cm sized piece of ginger, 4 garlic cloves, 1 green chilli, 30 g coriander, 2 tbsp fish sauce, 4 tbsp sugar and apple juice. Blend until a fine paste.
- Rub paste all over meat or fish before leaving to marinade overnight or for as long as possible.
To make the herby yoghurt marinade:
Combine all the ingredients (500 ml plain yoghurt, 4 tbsp chopped coriander, 4 tbsp chopped parsley, 2 tbsp chopped oregano, the zest and juice of 1 lemon, 2 chopped garlic cloves, 1 chopped red chilli and 2 tsp black pepper) in a bowl, stir well to combine, then pour over meat and leave to marinade for as long as possible.
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