Sunday, October 26, 2008

Lime & Lemongrass Marinade

This is also excellent with chicken.

Serves 4

1 bunch coriander
2 long green chillies, seeded & chopped
1/3 cup grated palm sugar (or brown sugar)
2 cloves garlic, crushed
2 tbsp chopped ginger
1/3 cup fish sauce
1/2 cup lime juice
8 kaffir lime leaves
1 stalk lemongrass, trimmed & chopped
4 x 200g firm white fish fillets, like barramundi, blue eye cod or ling
1 tbsp olive oil
lime wedges to serve

Separate coriander leaves from stalks & set aside.
Place stalks & roots, chillies, palm sugar, garlic, ginger, fish sauce & lime juice in small food processor & process until it forms rough paste.
Place mixture in non-metallic dish with lime leaves & lemongrass.
Place fish (or chicken) & half of marinade in non-metallic dish & toss to coat.
Cover & marinate in fridge for at least 30 min (overnight is even better).
Heat BBQ or large non-stick frypan over high heat.
Add oil & fish 7 cook for 3-4 min each side, or until cooked to your liking.
Serve with remaining marinade, coriander leaves & lime wedges.

Balsamic & Caper Marinade

This is also good with beef & chicken, or to marinate cubed lamb for skewers on the BBQ

Serves 4

1/2 cup balsamic vinegar
1/3 cup olive oil
1 tbsp lemon juice
4 cloves garlic, sliced
2 tbsp salted capers, rinsed & drained
1 tsp granulated sugar
2 tsp sea salt
1 tsp cracked black pepper
3 sprigs rosemary, roughly chopped
3 sprigs rosemary, extra
450g 8-cutlet lamb rack, trimmed

Preheat oven to 180°C.
Place balsamic, oil, lemon juice, garlic, capers, sugar, salt, pepper, chopped rosemary & rosemary sprigs in large non-metallic bowl & stir to combine.
Add lamb & toss to coat.
Cover & marinate in frige for at least 30 min.
Place lamb in baking dish & roast for 1 hour for medium or until cooked to your liking.

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