Marinade

Scallop and prawn kebabs with chili and red pepper marinade

Australian Womens Weekly — Scallop and prawn kebabs with chili and red pepper marinade INGREDIENTS Preheat a barbecue plate or char-grill over high heat. Grill capsicum and chillies until skins are blackened and start to blister. Place in a large bowl and cover for 15 ...More…

Suzuki mulloway with provencal marinade and taragon butter

Australian Womens Weekly — Combine the butter, tarragon, lemon zest and juice in a blender or bowl. Whip until light and fluffy, season with salt and pepper, cover and chill until firm. Place the garlic, anchovies and thyme into a pestle and mortar and pound until it forms ...More…

Coriander, peanut and avocado salsa with chicken

Australian Womens Weekly — Slice chicken breasts in half horizontally and place in a large bowl with garlic, half of the fish sauce, half of the chilli and the oil; leave to marinade for as long as possible. Roast peanuts on a baking tray in an oven pre-heated to 180°C ...More…

Spice fried octopus

Australian Womens Weekly — Combine octopus with oil, garlic, red onion and chilli in large bowl. Leave to marinate for 1 hour. Meanwhile, combine yoghurt, lemon juice and zest, cucumber and salt and pepper in a small bowl. Heat a wok until it is very hot, add the olive oil ...More…

Clay pot chicken

Australian Womens Weekly — Kid friendly, Lactose free, Low Carb, Low cholesterol, Low fat, Low GI, Nut free Combine garlic, sauces, juice and lemon grass in large bowl, add chicken; toss chicken to coat in marinade. Cover; refrigerate 3 hours or overnight. Place chicken ...More…

Asian salmon and noodle salad

Australian Womens Weekly — Place salmon into a shallow dish and spoon over half of the sauce. Turn salmon to coat evenly. Marinate for as long as possible. Heat half of the oil in a frying pan, over medium high heat. Cook salmon fillets for 3 minutes on each side, remove ...More…

Barbeque beef kebabs with couscous salad

Australian Womens Weekly — Combine steak, spices and oil in a large bowl. Season with salt and pepper. Refrigerate and marinate for 45 minutes or overnight. Thread 2 beef cubes onto skewers followed by 1 leaf and then 2 more beef cubes. Cook preheat barbecue plate or in a ...More…

Barbecued lemon & garlic kurobuta pork cutlets

Australian Womens Weekly — Combine crushed garlic, zest and juice of one lemon, chilli, thyme and salt and pepper and 3/4 of the olive oil in a large bowl. Add pork and turn to coat well in the marinade. Marinade several hours or overnight if time allows. Slice second ...More…

Black pepper beef & boab stir-fry

Australian Womens Weekly — Marinade beef in garlic, pepper, soy, sugar and cornflour for at least 1 hour. Meanwhile, combine sauce ingredients in a small bowl and set aside. Heat wok until smoking, then add half of the oil. Drain the beef, reserving any liquid, and ...More…

Fried tamarind prawns with cucumber

Australian Womens Weekly — Combine the pulp and hot water together in a bowl and stand for 15 minutes. Massage mixture with a spoon to break up the pod and meat. Strain liquor and discard remaining flesh, meat and pod. Pound pepper in a pestle and mortar until coarsely ...More…

Pork cutlet with fennel, orange & rosemary

Australian Womens Weekly — Combine fennel seeds, black peppercorns, rosemary and salt in a pestle and mortar and grind into a fine powder. Add garlic and grind further until smooth. Stir in zest, juice and half the oil and brush over pork. Set aside to marinate for as long ...More…

Buttermilk marinated chicken with tomato pilaf

Australian Womens Weekly — Toss chicken in buttermilk and paprika until it is coated all over, season with salt and pepper. Cover and refrigerate for 25 minutes or more whilst preparing rice pilaf. To make rice pilaf, heat half of the oil in a large frying pan. Add onion, ...More…