Sunbeam PB9500 manual Italian Marinade, Herb and Garlic Marinade, Marinade for Roast Lamb

Recipes (continued)

Italian Marinade

2 cloves garlic

1/3 cup white vinegar

1/3 cup olive oil

½ cup basil leaves

1.Combine all ingredients into the jug and place lid firmly onto jug.

2.Slowly increase speed to 3 and process until the garlic and basil are chopped as desired.

Serving suggestion: Excellent for grilled swordfish or barramundi or chicken skewers. Pour marinade over seafood or meat then marinate for 20 minutes for the fish or 1 hour for the chicken. Cook on a grill plate or barbecue brushing with marinade during cooking.

Herb and Garlic Marinade

1/3 cup flat leaf parsley

¼cup mint leaves 2 cloves garlic

1 fresh chilli, seeded

1/3 cup tomato juice

1 teaspoon grated lemon rind

2 tablespoons lemon juice 1½ tablespoons olive oil 1 teaspoon Dijon mustard

1.Combine all ingredients into the jug and place lid firmly onto jug.

2.Slowly increase speed to 2 and process until the herbs are finely chopped.

Serving suggestion: Excellent for grilled vegetable kebabs. Place a selection of vegetables pieces onto skewers; coat with marinade for 2-3 hours. Cook on a grill plate or barbecue brushing with marinade during cooking.

Marinade for Roast Lamb

1 tablespoon olive oil

1 sprig fresh rosemary

2 cloves garlic

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 teaspoons Dijon mustard ¼ cup mango chutney

1.Combine all ingredients into the jug and place lid firmly onto jug.

2.Slowly increase speed to 2 and process until the herbs are finely chopped.

Serving suggestion: Place marinade and a boned and rolled shoulder of lamb in a dish. Cover and marinate overnight. Bake in oven, brushing with marinade during cooking.

Sweet Chilli Marinade

½ teaspoon sugar

1 tablespoon peanut oil

1 teaspoon grated lime rind

1/3 cup lime juice

2 red chillies, seeded

2 tablespoons sweet chilli sauce

2 tablespoons coriander leaves

1.Combine all ingredients into the jug and place lid firmly onto jug.

2.Slowly increase speed to 3 and process until the chilli and coriander are chopped.

Serving suggestion: Excellent for whole or peeled prawns or octopus; simply coat prawns or octopus in marinade for 20 minutes then cook on a grill plate or barbecue.

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