Swedish Summer Feasts: Favorite Recipes for Picnics, Brunches, and Barbecues by the Beach by Amanda Schulman & Hannah Widell

Author:Amanda Schulman & Hannah Widell [Schulman, Amanda]
Language: eng
Format: azw3, epub
Publisher: Skyhorse Publishing
Published: 2015-05-19T04:00:00+00:00

Marinades

The marinades are all calculated for 1–1 ⅓ lb (500–600 g) of meat, and are all made the same way. Mix all the ingredients, put the meat/poultry/fish in the marinade, and let it sit in the fridge for at least 40 minutes (preferably longer). If the marinade doesn’t completely cover your meat, turn it over a couple of times. The best way to do this is to put everything in a sealed plastic bag.

LAMB MARINADE

½ cup (100 ml) olive oil

2 tbsp soy sauce

1 tbsp honey

fresh rosemary

fresh thyme

salt and black pepper

PORK TENDERLOIN MARINADE

½ cup (100 ml) olive oil

1 tsp Sambal Oelek

2 tbsp concentrated veal stock, or 1 beef bouillon cube

2 tsp raw sugar

½ cup (100 ml) red wine

salt and pepper

SALMON MARINADE

the juice from 1 lemon

1 finely chopped chili, without seeds

2 chopped garlic cloves

a dash of white wine

½ cup (100 ml) olive oil

fresh tarragon

salt and pepper

CHICKEN MARINADE

the juice and grated zest from 2 limes

1-inch piece of ginger, peeled and grated

1 finely chopped chili, without seeds

2 garlic cloves, chopped

olive oil

salt and black pepper (optional)

JERK CHICKEN MARINADE

1 finely chopped yellow onion

2 garlic cloves, chopped

2 finely chopped chilies, without seeds

3–4 tsp ground ginger

2 tsp dried thyme

2 tsp cayenne pepper

2 tsp ground allspice

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

¼–½ cup (50 ml–100 ml) olive oil

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.