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CITRUS-ANSJOVIS RUB
schilletje van 1 limoen en citroen
1 teentje knoook, jngehakt
2 ansjovis lets, jngestampt
½ theelepel grof gemalen zout
Meng alle ingrediënten in een schaal, of gebruik een vijzel voor een jnere pasta. Kan tot 3 weken in de
koelkast bewaard worden!
Ideale rub voor vis of gevogelte; vlees of vis insmeren voor u gaat grillen.
KNOFLOOK OF GEMBER VINAIGRETTE
2-4 teentjes knoook of 10cm gember, jngehakt
Witte of rode wijn azijn
Suiker en zout naar smaak
Meng alle ingrediënten en binnen 1 week te gebruiken (mits koel bewaard).
Deze vinaigrette is heerlijk als marinade voor gestoomd gevogelte of voor elke vissoort. Ook te gebruiken als
dressing voor de sla.
GEHEIME MARINADE
1 kopje tomatensaus
1 kopje melasse; 1/3 kopje honing of ¼ kopje suiker
½ kopje olie
2 of meer teentjes geperste knoook
1 eetlepel zout
Vermeng alle ingrediënten en bewaar in een afgesloten es. Gekoeld bewaren en binnen een maand gebruiken.
Voor extra variatie kunt u soja saus of hoisin saus toevoegen.
KIP MARINADE
1 kopje natuurlijke yoghurt
1 middelgrote ui, jngehakt
1 takje rozemarijn, jngehakt
1 takje tijm, jngehakt
All ingrediënten samenvoegen en goed vermengen.
Gekoeld bewaren en binnen 3 dagen gebruiken.
1 laurierblad
Zout en peper
1 theelepel cayennepeper of paprikapoeder
½ theelepel gemalen zwarte peper
sap van een ½ citroen
1 laurierblad
theelepel kruidnagels
KIP MARINADE, GEMBER VINAIGRETTE & GEHEIME MARINADE
RUBS EN MARINADES
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