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2 Tbsp
Butter or Margarine
¼ Cup
Finely chopped onion
½ tsp
Ground Ginger
1 tsp
Prepared Mustard
¼ Cup
Brown Sugar, firmly packed
Method:
Cook onion and garlic in margarine until tender. Add remaining ingredients and bring to the boil.
Simmer uncovered 15-20 minutes. Refrigerate leftovers after using.
MARINATED CHICKEN - Use the Grill side of your barbecue
Ingredients:
¼ cup
Dijon Mustard
2 Tbs
Fresh Lemon Juice
1 ½ tsp
Worcestershire Sauce
Method:
Combine ingredients, mixing well. Marinade chicken for several hours. Grill, uncovered, over
medium heat for 10-15 minutes. Chicken is done when juices run clear
BARBECUED HONEY STEAK - Use either Grill or Steak plate on your barbecue
Ingredients:
2 kg
Beef sirloin steak
2 Tbs
Red Pepper - crushed
1 tsp
Black Pepper
Method:
Combine all ingredients and marinade steak for 7-8 hours. Remove meat from marinade and grill
over very high heat to desired doneness. Heat leftover marinade to a boil and pour over grilled
steak to serve.
GRILLED TROUT - Use either Grill or Steak plate on your barbecue
Ingredients:
¼ cup
Lemon or lime juice
2 Tbs
Melted butter
2 Tbs
Vegetable oil
2 Tbs
Chopped Parsley
1 Tbs
Hot Sauce
½ tsp
Salt
Method:
Combine lemon juice, margarine, oil, parsley, hot sauce, ginger and salt. Mix well. Pierce skin of
fish in several places. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30
minutes to 1 hour, turning occasionally. Remove fish from marinade. Place fish on grill; brush with
marinade while grilling. Cook over high heat for 5 minutes. Turn, brush with marinade, cook 5
minutes longer. Fish is done when it flakes easily with fork.
SOME GREAT RECIPE IDEAS!!
4
1
1 Cup
¼ Cup
1 tsp
1
Clove Garlic, finely chopped
1 Cup
Tomato Sauce
¼ Cup Lemon Juice
1 Tbsp Worcestershire Sauce
¼ tsp
Hot Pepper Sauce
½ tsp
Dried Tarragon
¼ tsp
Freshly ground Black Pepper
4
Boneless, skinless Chicken Breast
halves
2
Garlic cloves - crushed
1 large Onion
1 Cup
Honey
Trout (+ 750 gr each)
Clove Garlic, finely chopped
Tomato Sauce
Lemon Juice
Prepared Mustard
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