Philips HD 4485/86/87, HD 4435/36/37 manual Marinades, Sauces

Marinades

A marinade can give your barbecue meat or fish a special taste.

Below you will find a number of suggestions for making marinades.

Of course you adapt these to your personal taste and preference. By adding extra ingredients, or by omitting and changing, you can make your own specialities.

Mix all ingredients well. Put the meat/fish into the marinade and let it stand for approx. 2 hours. Please note: remove excess marinade from the food before grilling.

Simple basic marinade

4 tablespoons wine or vinegar

various herbs (such as parsley, pepper grains, bay leaf, thyme, marjoram)

onion (finely cut).

Marinade with white wine (especially for fish) 1⁄2 litre white wine

1 teaspoon thyme

1 teaspoon basil

1 teaspoon parsley pinch of pepper and salt 1 tablespoon oil

Lemon marinade (for veal, fish) 4 tablespoons oil

4 tablespoons lemon juice

1 onion (finely cut)

1 clove of garlic (crushed) pinch of salt, pepper, sugar 1 teaspoon thyme

1 teaspoon marjoram

Red wine marinade (for beef) 1⁄2 litre red wine

2 tablespoons oil

1 onion (finely cut)

1 clove of garlic (crushed)

2 bay leaves

1 teaspoon thyme

1 clove

pinch of salt and pepper

Sauces

Spicy grill sauce 1⁄2 litre water some drops tabasco pinch of salt

1 onion (finely cut)

1 teaspoon chili powder

1 clove of garlic (crushed)

2 tablespoons brown sugar

1 teaspoon paprika powder

2 tablespoons worcester sauce

1 pinch cayenne pepper

1⁄2 tablespoon tomato ketchup

Put all ingredients into a pan and bring to the boil. Let the sauce simmer on a low heat for half an hour.

Caper sauce

4 tablespoons yoghurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon curry powder

1 teaspoon paprika powder

1 tablespoon capers

1⁄2 onion (finely cut)

1 tablespoon fresh parsley (finely cut)

Spicy tomato sauce

5 tablespoons tomato ketchup

3 tablespoons olive oil

1 tablespoon mustard

1 teaspoon curry powder

1 teaspoon paprika powder salt and pepper

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