Ingredients
- 3 Tbsp (45 mL) olive oil
- 1 Tbsp (5 mL) soy sauce
- 3 Tbsp Bonne Maman More fruit, less sugar Apricot Spread
- 1 Tbsp (15 mL) apple cider vinegar (or other acid such as lemon or lime juice)
- 1⁄8 tsp (0.5 mL) ground cloves
- 1⁄2 tsp (2 mL) dried chili flakes
- 2-3 cloves garlic, puréed
- 2 Tbsp (30 mL) grated onion (about 1⁄2 small or 1⁄4 large onion)
- 2 Tbsp chopped fresh hardy herbs of choice, such as rosemary, oregano, or thyme
- 1⁄2 tsp (2 mL) salt
- Pepper to taste
An all-purpose marinade that is particularly good in boosting flavour while tenderizing cheaper cuts of meat, like flat iron or flank steaks or pork tenderloin. This is a great base marinade that can be altered to what spices you have on hand and what you are cooking. For Instance, if you have chicken and want something more Tex-Mex, add in some Mexican spices like cumin, chili powder and lime zest. More Moroccan feel, add in turmeric, smoked paprika, coriander and ginger.
METHOD
In a small bowl or recycled (jam) jar, combine all ingredients together. Spread or submerge whatever you are marinating in marinade.
Reciped developped by Christine Tizzard.
Share