Marinades

Lucy from Diminishing Lucy posted these easy marinade recipes. She suggests chicken but I think some (if not all) would work with beef as well. Go check out her blog to read more!

Lemon and Herb: juice and zest of fresh lemons, Olive oil, fresh thyme and oregano, and black pepper

Teriyaki: juice and zest of fresh oranges, sesame oil, garlic, soy sauce

Chinese: White vinegar, sesame oil, ginger, ground five-spice, garlic, soy sauce, and ground pimento

Mexican: juice and zest of fresh limes, canola oil, garlic, chilli, and Cajun seasoning

BBQ: White vinegar, vegetable oil, brown sugar, tomato ketchup, mustard, salt and paprika

Indian: natural yogurt, vegetable oil, tandoori curry paste, tomato puree

Salmon Spices

Salmon fillet baked in foil bag, with white wine, lemon zest & taragon, sprinkled with pepper, salt and chopped coriander - light and simple.
Recipe from Facebook.com

Lamb Spice Rub

Spices include : crushed coriander seeds, fennel, cumin, ground tumeric, paprika and a touch of nutmeg. A great mixture of Moroccan & Indian spices, perfect with lamb! To give some sweetness, add garlic and onion powder to the spices before rubbing onto the lamb.

Recipe from Facebook.com

Potato Gnocchi in Garlic Butter Sauce

For the gnocchi:
1 cup Potato, boiled and mashed
3 tbsp Flour
Salt to taste
1 tsp Salt and 1 tbsp Olive Oil for boiling the pasta

For the Garlic Butter Sauce:
2 tbsp Garlic, finely chopped
2 tsp Chilli Flakes
1 tsp Mixed Herbs
1 tbsp Butter
1 tsp Olive Oil
Salt and Pepper to taste

Knead the potato, flour and salt lightly into a dough. Make small balls of this dough and flatten them using a fork. Boil plenty of water and add the salt and olive oil. Drop these flattened rounds into the water and remove them when they come to the surface. Drain completely and keep aside. Heat the butter and olive oil in a pan. Add the garlic, chilli flakes and herbs. Add the cooked gnocchi and the salt and pepper. Toss around to coat then remove from flame.

Photo and recipe from The Singing Chef

Curry Base Sauce

100g red lentils
2 medium onions, peeled and roughly chopped
3 medium carrots, roughly chopped
1 red pepper, deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves of garlic, peeled and roughly chopped
70g fresh ginger, peeled and roughly chopped
6 coriander stalks, chopped
1 whole red chilli, deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garam masala
2 x 400g tins of plum tomatoes
300ml water
200ml tinned coconut milk
salt and freshly ground black pepper

Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.TipAny surplus sauce can be frozen to use at a later date.

recipe from http://www.jamieoliver.com/recipes/veggies/curry_base_sauce

Jalapeno Sauce

Makes 2 cups

20 jalapenos

3 cloves of garlic, sliced

1/2 cup thinly sliced onion

3/4 tsp salt

1 tsp vegetable oil

2 cups water

1 cup white vinegar

Combine the jalapeños, garlic, onions, salt, and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age for at least 2 weeks before using. Can be stored in the refrigerator up to 6 months.