Flava-it Marinade Recipes
Sizzling Barbecue Beef with a Smoky Tomato Relish
Ingredients
* 1 Packet of flava-it Barbecue Marinade
* 170g (6oz) tub Salsa Dip
* 4 pieces of Rump Steak or Frying Steak 675g (1lb 8oz)
Method
1. Combine 2 teaspoons flava-it™ Barbecue Marinade with the Salsa Dip.
2. Place the remainder of the flava-it™ Barbecue Marinade into a large plastic bag and add the rump steaks, toss well to coat the steaks and leave for 5 minutes.
3. Place the steaks on the Barbecue or fry or grill steaks for 4 - 5 minutes per side, leave longer if you prefer the steaks well done.
4. When cooked slice each steak in 4 and drizzle over the smokey tomato relish.
5. Serve with rice and a crisp green salad or Spicy Bean Salad with Hot & Spicy Potato Wedges.
Serves: 4
Caribbean Tobago RiceIngredients
* 1 Packet of flava-it Barbecue Marinade
* 1 x 375g (13oz) can Red Kidney Beans - drained and rinsed
* 275g (10oz) White American Rice
* 1 x 5mlsp (1tsp) Dried Oregano
* 8 Spring Onions - topped and tailed and finely chopped
* 1 x 5mlsp (1tsp) Salt
* 2 Celery Sticks - cut in half lengthwise and finely chopped
* 825ml (1 1/2pts) Vegetable Stock (made from water with 2 vegetable stock cubes)
* Garnish - Chives or Spring Onion Tops
* 1 x 140g (5oz) can Pineapple Rings - drained and cut into pieces
* 2 Medium Tomatoes cut into large chunks
Method
1. Bring the stock to the boil in the saucepan, add the spring onions, celery, flava-itTM Barbecue Marinade and oregano. Boil for 2 minutes.
2. Add the rice and salt reduce to a simmer; cook uncovered, stirring occasionally for 12 minutes. If necessary add a little more water.
3. Add the tomato, pineapple pieces and red kidney beans and cook a further 8 minutes, or until the rice is cooked and all the liquid is absorbed, stir occasionally. Serve with chopped chives or chopped spring onions.
Serves: 4
Chicken Thighs with Honey And Barbecue DressingIngredients
* 1 Packet of flava-it Barbecue Marinade
* 2 x 15mlsp (2tbsp) Tomato Ketchup
* 1 kg (2lb 2oz) Chicken Thighs - skin on
* 2 x 15mlsp (2tbsp) Soya Sauce
* 2 x 15mlsp (2tbsp) Clear Honey
Method
1. In a medium bowl combine the flava-it™ Barbecue Marinade, honey, tomato ketchup and soya sauce.
2. Place the chicken thighs in a large dish and coat in the dressing.
3. Leave for 30 minutes, but recoat the thighs with more dressing if required.
4. Place in a baking dish and cook in a preheated oven 190°C/ 375F Gas Mark 5 for 35 - 40 minutes or to barbecue, place on a preheated barbecue for 25-30 minutes, turning occasionally. Always cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat.
Serves: 4 as a starter or serve as a Barbecue dish
Minty Lamb Kebabs with Pan Fried Vegetables and Cous CousIngredients
* 1 Packet of flava-it Garden Mint Marinade
* 1 Courgette - cut in half and sliced
* 125ml (5fl oz) Boiling Water, pinch of Salt
* 8 wooden skewers that have been soaked in water for 1 hour prior to use
* 2 medium green and 2 medium red Peppers - deseeded and cut into chunks
* 125g (5oz) Cous Cous
* 12 Mushrooms - 8 cut into half and 4 cut into quarters
* 675g (1lb 8oz) Lean Cubed Lamb from the leg or use leg steaks - allow 4 pieces per kebab and 2 kebabs per person
* 25g (1oz) Butter
* 1 x 15mlsp (1tbsp) Oil
Method
1. Place the flava-it™ Garden Mint Marinade into a large plastic bag, add the cubed lamb and toss to coat the cubes, refrigerate for 30 minutes.
2. Thread the skewers with the cubes of lamb, mushroom halves and chunks of green and red pepper alternating between vegetable and meat.
3. Either cook on a BBQ or place under a hot grill for 10 - 15 minutes, turning to allow all sides to cook evenly.
4. Heat the oil in a griddle or fry pan, when hot add the courgette, remaining mushrooms and pepper, fry for 5 minutes shaking the pan occasionally.
5. Place the cous cous in a bowl, add the boiling water, pinch of salt and butter and allow to stand for 5 minutes.
6. Add the cous cous to the vegetables in the frying pan, combine together.
7. Serve the kebabs on the bed of pan fried vegetables and cous cous.
Serves: 4
French Bean and Minty Potato Salad with Minty French StickIngredients
* 1 Packet of flava-it Garden Mint Marinade
* 4 x 15mlsp (4tbsp) low fat (lite) Mayonnaise
* 200g (7oz) Trimmed Fine Beans, cut in half
* 2 Celery Sticks, trimmed and chopped finely
* 4 Spring Onions, topped and tailed and finely chopped
* 50g (2oz) Spread either butter or vegetable
* 1 x 15mlsp (1tbsp) Olive Oil
* 450g (1lb) New Potatoes, scrubbed and cut into large cubes or quarters
* 1 small French Stick
Method
1. Place the potatoes in a large pan of salted boiling water, bring to the boil and simmer for 5 minutes.
2. Add the beans and return to the boil, simmer for 5 minutes or until the potatoes and beans are tender. Drain and rinse under cold water, allow to cool.
3. In a large bowl place the mayonnaise, oil and half the sachet of flava-it™ Garden Mint Marinade, add the potatoes, beans, celery and spring onions, combine and chill before serving.
4. Preheat the oven 190°C/375°F Gas Mark 5
5. Diagonally cut the French stick into 8 pieces, in a small bowl combine the remaining flava-it™Garden Mint Marinade and the spread. Cover the minty spread over all the cut areas on the French Stick. Wrap the French Stick in foil and place in the preheated oven for 8 minutes, unwrap the foil from the stick and cook a further 5 minutes to crisp up the stick.
Serves: 4 as an accompaniment to a meal or 2 as a main meal
Peppered Beef WellingtonIngredients
* 1 Packet of flava-it Peppersteak Coater
* 1 pack of puff pastry
* 1 Fillet Steak
* 1 small jar of caramelised red onion
Method
1. Coat the fillet in the flava-it™ Peppersteak coater and leave for 5 minutes.
2. Place on a non stick oven tray and cook in a pre-heated oven 220c for 8 minutes to seal the fillet, allow to cool.
3. Roll out the pastry enough to completely wrap the fillet.
4. Place a small amount of the onion in the centre of the pastry and place the fillet on top with more of the onion.
5. Completely wrap the fillet with the pastry.
6. Brush with milk or beaten egg.
7. Cook in a pre-heated oven 200°C/400°F Gas Mark 6 for 20-25 minutes or until golden brown.
8. Serve with fresh asparagus and minted new potatoes with an optional red wine or sherry sauce.
Serves: 4
