BBQ favorites: simple and fast marinade

This marinade is our favorite for “speklapjes”, a cheap but delicious cut of pork translated as fatback. It works well with any cut of pork and even livens up a simple sausage. This marinade is loved equally by both children and grown-ups.

The secret to this marinade is using good quality sweet pepper. Most spices you can just buy in a supermarket, but for paprika you should really go to a deli. I stocked up during our holiday in Spain. Both the sweet and the spicy version are worth the effort. you can use these blends to liven up your fried potatoes or your chicken, and it is a must-have for Mexican dishes.

Sweet red BBQ marinade

  • 4 tbsp ketchup
  • 1 tsp Dijon mustard
  • 2 tsp good quality sweet paprika
  • 1 tsp oregano
  • 1 tsp salt

After mixing the ingredients, apply generously to your choice of meat. Grill your meat on a barbecue or in the oven.

BBQ favorites: mustard chicken

We love having barbecues! This year I will be sharing our favorite recipes for this occasion.

BBQ

This is our favorite way for eating chicken from the barbecue. You might think that this marinade is way too sharp, but this one of those recipes where heating really transforms the flavor. The mustard transforms into a sweet and delicious crust when grilled.

This marinade is bold in every way, with a whole garlic bulb and lots of thyme, preferably fresh. Don’t hold back on the salt, chicken needs a large amount of salt to bring out all of it’s flavor.

Another advantage of using this marinade: the crust it forms seems to keep the meat tender and moist. This mustardy chicken is delicious with my potato salad and some green salad.

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Mustardy chicken

  • 1 jar of sharp Dijon mustard (250 ml)
  • 1 head of garlic, coarsely chopped
  • 3 tbsp thyme
  • 2 tbsp course sea salt
  • Free range organic chicken:
    • 1 chicken – This marinade is enough for a whole roast chicken. For a barbecue cut your chicken into manageable pieces.
    • or 6 chicken breasts – This recipe could also be used for  chicken breasts if you don’t like eating of the bone. If you cut the chicken breasts in half, you get a nice size.
    • or 12 chicken wings for smaller snacks.

ChickenRawApply your marinade ingredients straight on your chicken and spread your marinade evenly. This marinade should form a thick coating that crusts up.

Always test if your chicken is cooked by slicing into a thicker section. If the liquid running out of it is clear, and the meat is white, your chicken is ready to eat.

If you are going to cook your chicken on the barbecue. The key is turning your chicken over frequently above medium heat coals.

If you are going to use the oven:

  • 1 whole roast chicken –  about 1 hours at 200 degrees C for a medium size chicken
  •  6 chicken breasts – about 30 minutes
  • 12 chicken wings – about 20 minutes

Chicken

Homemade mayonnaise

Mayo2I know it’s easy to buy mayonnaise ready made in the jar. I recommend you make this delicious sauce at least once, because;

  • you see what ingredients go in
  • you can determine the quality of the ingredients used, adding your own favorite ingredients
  • and of course it really does taste much better.

Once you have mastered the basic recipe below, you can start varying the ingredients to make your personalized version by;

  • Using your favorite vinegar or citrus juice like flavored vinager or lime juice instead of lemon juice.
  • Using your favorite mustard.
  • Adding 1 or 2 garlic cloves to the mustard and egg yoke, creating garlic mayo or Aioli.
  • Substituting up to 125 ml of the neutral oil by olive oil or yoghurt for a healthier mayo.

As a Dutchy I love my mayo with chips. It is also great for making a potato salad.

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Keep your leftover mayonnaise in a jar in the refrigerator. The lemon and the mustard ensure that you can keep your mayo for at least a week, if it lasts that long that is….

Basic mayonnaise

  • 1 egg yolk
  • 1 tbsp mustard
  • half tsp salt
  • 2 tbsp lemon juice or white wine vinegar
  • 275 ml of neutral flavored oil, I use sunflower

Combine your yolk, mustard, vinegar and salt and whisk until well combined.

Keep whisking and gradually add your oil. After adding all the oil you should have a thick and glossy mayonnaise.

If you add your oil too quickly, the mayonnaise will split. Try whisking vigorously. If this doesn’t rescue your mayo, put this batch to the side.  You will have to start over. When you are halfway adding your oil, add your split mayo instead, essentially creating a double batch of mayo.

Potato salad

Turn your mayonnaise into potato salad by adding it to some boiled sliced potatoes. Add some capers and sliced spring union for some freshness and a splash of green.

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