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
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.
Read more
- Visit our website for more information on Constance Halaveli or to make a booking
- Discover candlelit beach dining at Halaveli’s Meeru restaurant.