Chilli - Marinade:
1-2 chillies
1 teaspoon paprika powder (sweet)
0.5 l vegetable oil
Preparation:
Score the chilli lengthwise, remove the seeds, chop the chilli. Mix with 1 teaspoon paprika powder. Add approx. 100 ml oil, stir. Leave to stand until the paprika has settled to the bottom. Brush the meat with the marinade while grilling.
Honey - mustard marinade with dill:
2 stalks dill
1 tbsp medium hot mustard
3 tbsp honey
0.5 l vegetable oil
Possibly some nasturtium flowers
Preparation:
Chop the dill. Mix with mustard and honey. Stir in the oil and allow to infuse. Add a few nasturtium flowers for garnish. Brush the meat with the marinade while grilling.
Herb marinade with onions and garlic:
200 g coloured onions
2-4 cloves of garlic
1 bunch of herbs (e.g.: marjoram and thyme)
1 tbsp. peppercorns
Grilled meat (here lamb chops)
0.5 - 1 l vegetable oil (depending on the use of the marinade).
Preparation:
Wash the meat and pat dry. Peel the onions and cut into rings. Peel the garlic, press through a press. Wash the herbs and shake dry. Chop or pluck leaves as desired. Pour the prepared ingredients into a mould. Season with peppercorns. Add oil until the meat is covered. At best to leave to marinate overnight. (Tip: put all the ingredients in a firm freezer bag and seal well. Then you don't need as much oil).
Preparation time for the marinades approx.: 15-20 minutes (without waiting time).
