Marinades & Spice Mixes

Foods marinated or dipped in a rub, whether dry or wet, increase the variety of flavours you can offer and enhance the mouthwatering sizzle of the Rondue. 
 

Marinades

Italian Roasted Garlic

Finely chop 6 cloves of roasted garlic and 1 shallot (try using a blending machine for speed). Chop a generous handful of fresh basil and fresh oregano. Mix well with about 3 tablespoons of olive oil. Add to pieces of meat or poultry and refrigerate for at least 2 hours. We find it's particularly good for fillet of beef, tenderloin of pork and sliced breast of chicken.

Lime and Dill

Zest and juice 2 limes. Chop some fresh dill. Mix together, add to seafood and refrigerate for at least 2 hours. Great for fish such as bream & sea bass.

Chilli and Coriander

Deseed and chop 2 red chillies. Chop 3 bulbs of roasted garlic and 1 shallot. Shred some coriander. Mix everything together with 1 tablespoon olive oil and 2 tablespoons sweet chilli dip. Add to pieces of meat or poultry and refrigerate for at least 2 hours. We love this with fillet of lamb, tenderloin of pork and sliced breast of chicken.

Fig and Ginger

Split 2 ripe figs in half and remove the flesh. Finely chop 2 bulbs of roasted garlic and a 2 inch stem of fresh ginger. Mix everything together with 1 tablespoon olive oil and 2 tablespoons clear honey. Add to pieces of meat and refrigerate for at least 2 hours. Particularly good for fillet of lamb.

Roasted Garlic and Marsala

Crush 6 roasted garlic cloves and add 3 tablespoons Marsala, sherry, port or your favourite red wine. Add to pieces of meat and refrigerate for at least 2 hours. Tastes great with fillet of beef.

Exotic Asian

Combine the juice of 2 limes, 4 tablespoons olive oil, 1‐2 cloves garlic (crushed), 3 tablespoons Thai fish sauce, chopped fresh coriander, salt and freshly ground black pepper. Add to pieces of meat or poultry and refrigerate for at least 2 hours. Particularly good for fillet of lamb, tenderloin of pork and sliced breast of chicken.

Lemon Grass and Thyme

Slice 2 stalks of lemon grass thinly. Chop Fresh Thyme. Combine the lemon grass and thyme with 3 tablespoons dry white wine. Add to seafood and refrigerate for at least 2 hours. Particularly good for fish such as bream & sea bass

Spice mixes

Chilli garlic

    * 1/4 tsp garlic powder
    * 1/4tsp celery salt
    * 1/4tsp onion powder
    * 1/4 tsp cayenne pepper
    * 1/4tsp Chilli powder
    * 1/4tsp dried oregano
    * 1/4tsp allspice

Spicy pepper

(Makes the equivalent of 3 packets of fajita seasoning)

    * 3 Tbsp. cornstarch
    * 2 Tbsp. chilli powder
    * 1 Tbsp. salt
    * 1 Tbsp. paprika
    * 1 Tbsp. sugar
    * 21/2 tsp. crushed chicken bouillon cube
    * 11/2 tsp. onion powder
    * 1/2 tsp. garlic powder
    * 1/2 tsp cayenne pepper
    * 1/4tsp. crushed red pepper flakes
    * 1/2 tsp. cumin

Sweet chilli

    * 1 tbsp. cornstarch
    * 2 tsp. chilli powder
    * 1 tsp. salt
    * 1 tsp. paprika
    * 1 tsp. sugar
    * 3/4tsp. crushed chicken bouillon cube
    * 1/2 tsp. onion powder
    * 1/4 tsp. garlic powder
    * 1/4tsp. cayenne pepper
    * 1/4tsp. cumin

Tasty Store Cupboard Combinations

A quick & easy alternative is to place a variety of store cupboard ingredients on the table and invite your guests to put together their favourite combinations as they cook – it all adds to the Tabletop Cooking experience. To get you started we've listed some combinations that have been a success with our families and friends, but we'd love to know what works best for you.

    * Olive oil, balsamic vinegar, mustard & honey
    * Olive oil, balsamic vinegar, rosemary, garlic & red chilli,
    * Olive oil, natural yoghurt, mango chutney, tomato puree & lemon juice
    * Olive oil & teriyaki sauce
    * Olive oil, fresh ginger, coriander, red chilli, lime juice, soy sauce, brown sugar & garlic