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

Author:Amanda Schulman, Hannah Widell
Format: epub
Publisher: Perseus Books, LLC
Published: 2015-01-01T05:00:00+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

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