Delicious BBQ marinade recipes

Here is a selection of delicious marinade recipes to inspire al fresco BBQ parties from our executive chef at Constance Halaveli, Jordi Vila.

The perfect place to enjoy Constance Halaveli's BBQ marinade recipes

The perfect place to enjoy Constance Halaveli’s BBQ marinade recipes

Recipe 1: Balinese spicy mix for barbecued red snapper

Ingredients (serves 5)

5 fillets of red snapper (150g each)

  • 20g lemongrass
  • 10g garlic
  • 10g galangal
  • 5g kaffir lime leaves
  • 5g sugar
  • 5g salt
  • 10g sweet chili sauce
  • 10g chilli sauce
  • 10g plum sauce
  • 20g oyster sauce
  • 10g onion
  • 10g turmeric paste
  • 10g long red chilli

Cut all the vegetables into small cubes (brunoise), combine all ingredients in a bowl, marinade the fish. Keep in the fridge for 12 hours.

Ready for the BBQ!

Recipe 2: Barbecued baby back pork ribs

Ingredients

  • 5 baby pork ribs
  • 500ml hoisin sauce
  • 400ml plum sauce
  • 250ml soy sauce
  • 300ml red wine vinegar
  • 125ml rice vinegar
  • 125ml honey
  • 100ml sweet chilli sauce
  • 4 spring onions, finely sliced
  • 1 bunch coriander
  • 12 garlic cloves
  • 4tbsp grated ginger

Combine all the ingredients in a bowl. Marinade the baby pork ribs ready to cook on the barbecue.

Recipe 3: Barbecue marinated mature Cheddar cheese by Jordi Vila

Ingredients

  • 600g mature cheddar
  • 266g olive oil
  • 266g balsamic vinegar
  • 35g chopped fresh parsley
  • 35g chopped spring onions
  • 18g sugar
  • 3g dried oregano
  • 15g salt
  • 12g freshly ground pepper
  • 9 cloves of garlic minced

Combine all the ingredients in a bowl except the cheese. Put the cheeses in a kilned jar and add the marinade. Keep in the fridge for 12 hours.

Grill on the barbecue for 5 minutes each side, till they have grill marks.

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Sizzling barbecue recipes from Constance Belle Mare Plage

Nothing says summer’s on the way like the sound of friends gathered in the garden with the scent of marinated meat sizzling on the barbecue.

Sizzling barbecue recipes at Constance

Sizzling barbecue recipes at Constance

Here is a selection of our favourite BBQ marinades from our chef at Constance Belle Mare Plage.

Recipe 1: Fish marinade

  • 50g grated orange zest
  • 50g grated lime zest
  • 15g dried chilli
  • 15g black pepper
  • 10g salt
  • 50ml virgin olive oil

1. Blend all the ingredients together and let it rest for one hour.

2. Put the fish into the marinade for at least two hours, then grill.

Recipe 2: Pork breast marinade

  • 100g honey from Rodrigues
  • 100g virgin olive oil
  • 20g roasted sesame seed oil
  • 50g BBQ spices (Mexican or Cajun mix)
  • 15g salt 10g coriander seeds
  • 10g Balsamic vinegar
  • 5g soy sauce
  • 4 garlic cloves
  • ½ spring onion bouquet
  • ½ chopped thyme bouquet

1. Mix the honey and spices together, add the oils and blend together to create a paste.

2. Add all other ingredients.

3. Cut the pork breast into 1cm thick slices and put them into the marinade. Make sure, that all slices are fully covered. After some hours, turn the slices.

4. Grill on the BBQ.

Recipe 3: Chicken Marinade Sohan Singh style

  • 1kg yoghurt
  • 40g coriander powder
  • 20g cumin powder
  • 10g saffron powder
  • 30g red pepper powder
  • 10g black pepper
  • 10g salt
  • 50g garlic paste
  • 50g ginger paste
  • 10ml lemon juice
  • 80ml mustard oil

1. Blend all powders together. Add the garlic and ginger paste as well as the lemon juice and the oil. Add the yoghurt.

2. Cut the chicken in big pieces and marinate them for at least 5 hours.

3. Fit the chicken on to skewers and put them on the BBQ or in a Tandoor-style oven.

Recipe 4: Lamb marinade

  • 100ml virgin olive oil
  • Juice of 2 lemons
  • 10 mint leaves
  • 1 bay leaf
  • 2 rosemary branches
  • 3 thyme branches
  • 3 cracked garlic cloves
  • Ground black pepper
  • Salt

1. Chop the herbs and fold them into the other ingredients.

2. Marinate the lamb chops for at least 2 hours before you grill them.

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