Devilled Marinade
INGREDIENTS
4 whole cloves
1 tblsp coriander seeds, toasted
½ onion, peeled and very finely chopped
1 tblsp prepared mustard
2 tblsp Worcestershire sauce
4 tblsp dry sherry
1 tblsp coriander seeds, toasted
½ onion, peeled and very finely chopped
1 tblsp prepared mustard
2 tblsp Worcestershire sauce
4 tblsp dry sherry
This is quite a 'sharp' marinade that gives beef, lamb or chicken a distincitve flavour. Quantity is sufficient to coat six pieces of meat.
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METHOD
1. Grind together the whole cloves and coriander seeds in a pestle and mortar or in a coffee grinder.
2. Mix the ground spices with the mustard, Worcestershire sauce and sherry in a resealable bag.
3. Add your preferred meat, seal and toss well to coat. Refrigerate for 2-3 hours before cooking on a well-oiled barbecue.
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