LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
1 - 1.5KG MEAT
10 MINS
10 MINS
INGREDIENTS
Chicken Marinade (Coriander-Sweet Chilli):
1 cup Wellington's Sweet Chilli Sauce
2 tbsp vegetable oil
¼ cup coriander leaves, finely chopped
1 tbsp garlic paste
1 tsp salt & pepper
1 lemon, juiced
Steak Marinade (Chilli-Biltong):
¼ cup Wellington's Worcestershire Sauce
2 tbsp vegetable oil
2 tbsp honey
¼ cup white vinegar
1 tsp ground coriander
1 tsp salt & pepper
1-2 tsp dried red chilli flakes
Lamb Marinade (Sweet & Sticky):
1 cup Wellington's Sweet & Sour Sauce
2 tbsp vegetable oil
1 tbsp ginger & garlic paste
1 tsp salt & pepper
METHOD
1. In three separate mixing bowls, mix the ingredients for each protein’s marinade until combined. *Chef’s Tip: Each marinade is sufficient for 1-1.5kg of meat.
2. Transfer half of each marinade to three large zip-lock bags or containers. Add the respective proteins for each marinade to the containers and coat well to marinade overnight or for a few hours in the fridge. Reserve and refrigerate the leftover marinade to baste the meat when braaing later. *Chef Tip: Basting with the reserved marinade when braaing, prevents cross-contamination.
3. Braai the marinated meat to the desired doneness, and baste generously with the reserved marinade using a basting brush. *Chef’s Tip: Braai on low heat for the meat to cook evenly, and to avoid over-charring.
4. Serve the meat with your favourite braai sides and ENJOY!
The Ultimate Braai Marinades
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LEVEL:
EASY
SERVES:
1 - 1.5KG MEAT
TOTAL TIME:
10 MINS
PREP TIME:
10 MINS
COOK TIME:
The Ultimate Braai Marinades
INGREDIENTS
Chicken Marinade (Coriander-Sweet Chilli):
1 cup Wellington's Sweet Chilli Sauce
2 tbsp vegetable oil
¼ cup coriander leaves, finely chopped
1 tbsp garlic paste
1 tsp salt & pepper
1 lemon, juiced
Steak Marinade (Chilli-Biltong):
¼ cup Wellington's Worcestershire Sauce
2 tbsp vegetable oil
2 tbsp honey
¼ cup white vinegar
1 tsp ground coriander
1 tsp salt & pepper
1-2 tsp dried red chilli flakes
Lamb Marinade (Sweet & Sticky):
1 cup Wellington's Sweet & Sour Sauce
2 tbsp vegetable oil
1 tbsp ginger & garlic paste
1 tsp salt & pepper
METHOD
1. In three separate mixing bowls, mix the ingredients for each protein’s marinade until combined. *Chef’s Tip: Each marinade is sufficient for 1-1.5kg of meat.
2. Transfer half of each marinade to three large zip-lock bags or containers. Add the respective proteins for each marinade to the containers and coat well to marinade overnight or for a few hours in the fridge. Reserve and refrigerate the leftover marinade to baste the meat when braaing later. *Chef Tip: Basting with the reserved marinade when braaing, prevents cross-contamination.
3. Braai the marinated meat to the desired doneness, and baste generously with the reserved marinade using a basting brush. *Chef’s Tip: Braai on low heat for the meat to cook evenly, and to avoid over-charring.
4. Serve the meat with your favourite braai sides and ENJOY!