Marinades and Sauces

If you have made a last-minute decision to have a barbecue, a marinade can help you create a whole range of different flavours with the simplest of ingredients.

Vegetables tend to absorb marinade flavours quickly, so often just a short marinating time is all that is necessary to create unusual dishes. If you have a little more time, you can leave the vegetables to marinate for slightly longer before barbecuing them to give even more intense flavours.

White Wine Marinade

Use this marinade for firm vegetables such as cauliflower florets, onions, chicory (Belgian endive) or (bell) peppers.

Makes about 450 ml/¾ pt/2 cups

1 onion, chopped

2 sprigs of parsley

1 sprig of tarragon or thyme

1 bay leaf

300 ml/½ pt/1¼ cups dry white wine

30 ml/2 tbsp white wine vinegar or lemon juice

10 ml/2 tsp clear honey, warmed

30 ml/2 tbsp oil

Pinch of cayenne

Salt and freshly ground black pepper

1 Whisk together all the ingredients.

2 Marinate foods for at least 30 minutes.

Preparation time 5 minutes

Marinating time 30 minutes

Red Wine Marinade

Prepare as for White Wine Marinade (above), but substitute red wine for white and add a finely chopped garlic clove. Use for mushrooms, courgettes (zucchini), aubergines (eggplants), fennel, broccoli and root vegetables.

Oriental Marinade

This lighter marinade is ideal for vegetables such as carrots and mangetout (snow peas). Substitute 30 ml/2 tbsp of lemon juice if you do not have lime juice.

Makes about 450 ml/¾ pt/2 cups

45 ml/3 tbsp lime juice

45 ml/3 tbsp rice wine or white wine vinegar

30 ml/2 tbsp light soy sauce

15 ml/1 tbsp dry sherry

15 ml/1 tbsp sesame oil

60 ml/4 tbsp groundnut (peanut) oil

15 ml/1 tbsp light brown sugar

2.5 ml/½ tsp Chinese five-spice powder

Large sprig of coriander (cilantro), chopped

1 Mix together the lime juice, vinegar, soy sauce, sherry and sesame oil in a glass or ceramic bowl.

2 Gradually whisk in the groundnut oil, then stir in the remaining ingredients.

3 Marinate foods for at least 2 hours.

Preparation time 5 minutes

Marinating time 2 hours

Thai-style Marinade

Try this with mangetout (snow peas), courgettes (zucchini), root vegetables or mixed vegetable kebabs. Substitute 45 ml/3 tbsp of lemon juice if you do not have lime juice.

Makes about 450 ml/¾ pt/2 cups

75 ml/5 tbsp lime juice

175 ml/6 fl oz/¾ cup sesame oil

2–3 garlic cloves, crushed

45 ml/3 tbsp roasted peanuts, crushed

25 ml/1½ tbsp light brown sugar

1 lemon grass stalk, chopped

2.5 ml/½ tsp dried red chilli, crushed

45 ml/3 tbsp chopped fresh coriander (cilantro)

15 ml/1 tbsp vegetarian Worcestershire sauce

Salt and freshly ground black pepper

1 Whisk all the ingredients together in a glass or ceramic bowl and season generously with salt and pepper.

2 Marinate foods for at least 2 hours.

Preparation time 5 minutes

Marinating time 2 hours

Sesame Lemon Marinade

This gives a tangy flavour to kebabs, especially those made with courgettes (zucchini).

Makes about 450 ml/¾ pt/2 cups

90 ml/6 tbsp lemon juice

15 ml/1 tbsp grated lemon rind

200 ml/7 fl oz/scant 1 cup groundnut (peanut) oil

45 ml/3 tbsp sesame seeds

2–3 garlic cloves, crushed

5 ml/1 tsp ground cumin

5 ml/1 tsp dried oregano

60 ml/4 tbsp chopped fresh parsley

Salt and freshly ground black pepper

1 Mix together the lemon juice and rind. Gradually whisk in the oil.

2 Toast the sesame seeds in a dry pan until golden, then crush lightly.

3 Add all the remaining ingredients to the lemon juice and oil, seasoning generously with salt and pepper.

4 Marinate foods for at least 1 hour.

Preparation time 5 minutes

Marinating time 1 hour

Caribbean Marinade

Use this marinade for fruits or sweet vegetables.

Makes about 450 ml/¾ pt/2 cups

400 g/14 oz/1 large can of passion fruit or mango

120 ml/4 fl oz/½ cup orange juice

3 garlic cloves, crushed

30 ml/2 tbsp dark rum

30 ml/2 tbsp black treacle (molasses)

60 ml/4 tbsp lime juice

5 ml/1 tsp tabasco sauce

2.5 ml/½ tsp ground coriander (cilantro)

2.5 ml/½ tsp ground cumin

30 ml/2 tbsp chopped fresh coriander (cilantro)

1 Simmer the passion fruit with the orange juice in a small pan for 5 minutes, then rub through a sieve (strainer).

2 Mix with the remaining ingredients in a glass or ceramic bowl.

3 Marinate foods for at least 2 hours. Use any remaining marinade as a sauce.

Preparation time 10 minutes

Marinating time 2 hours

Garlic Marinade

Use this marinade for any vegetables.

Makes about 450 ml/¾ pt/2 cups

300 ml/½ pt/1¼ cups dry white wine

120 ml/4 fl oz/½ cup olive oil

1 bay leaf

2 garlic cloves, crushed

2.5 ml/½ tsp sugar

Salt and freshly ground black pepper

1 Whisk together all the ingredients.

2 Marinate foods for at least 30 minutes. Use any remaining marinade to baste foods while cooking.

Preparation time 5 minutes

Marinating time 30 minutes

Rich Plum Sauce Marinade

This is ideal for vegetables such as (bell) peppers, onions or leeks. You can buy the plum sauce in supermarkets, or substitute a sweet relish.

Makes about 450 ml/¾ pt/2 cups

30 ml/2 tbsp dry sherry

150 ml/¼ pt/2/3 cup oriental plum sauce

15 ml/1 tbsp soy sauce

15 ml/1 tbsp hoisin sauce

5 ml/1 tsp sesame oil

30 ml/2 tbsp groundnut (peanut) oil

15 ml/1 tbsp grated fresh root ginger

2 garlic cloves, crushed

60 ml/4 tbsp chopped fresh coriander (cilantro)

1 Mix together the sherry, the plum, soy and hoisin sauces and the sesame oil.

2 Gradually whisk in the groundnut oil. Mix in the remaining ingredients.

3 Marinate foods for at least 3 hours.

Preparation time 5 minutes

Marinating time 3 hours

Quick Barbecue Sauce

Great served warm or cold with almost anything from the barbecue.

Makes about 300 ml/½ pt/1¼ cups

50 g/2 oz/¼ cup butter or margarine

1 onion, chopped

5 ml/1 tsp tomato purée (paste)

30 ml/2 tbsp red wine vinegar

30 ml/2 tbsp light brown sugar

10 ml/2 tsp mustard powder

30 ml/2 tbsp vegetarian Worcestershire sauce

150 ml/¼ pt/2/3 cup water

1 Melt the butter or margarine and fry (sauté) the onion until soft.

2 Add the remaining ingredients, stirring together over a low heat until well blended. Bring to the boil, then simmer for 10 minutes.

Preparation time 10 minutes

Cooking time 15 minutes

Indonesian Hot Peanut Sauce

This is best served warm with mixed vegetable kebabs or Quorn meals.

Makes about 450 ml/¾ pt/2 cups

120 ml/4 fl oz/½ cup water

120 ml/4 fl oz/½ cup white wine vinegar

50 g/2 oz/¼ cup sugar

100 g/4 oz/½ cup peanut butter

30 ml/2 tbsp grated fresh root ginger

1 garlic clove, crushed

45 ml/3 tbsp soy sauce

15 ml/1 tbsp chopped fresh coriander (cilantro)

Pinch of cayenne

Salt

15 ml/1 tbsp sesame oil

1 Boil the water, vinegar and sugar for 5 minutes, stirring to dissolve the sugar.

2 Remove from the heat and leave to cool.

3 Purée the mixture with all the remaining ingredients except the oil until smooth. Blend in the oil. Reheat.

Preparation time 5 minutes

Cooking time 10 minutes

Spicy Orange and Tomato Sauce

Give a lift to carrots or other sweet vegetables with this sauce.

Makes about 450 ml/¾ pt/2 cups

100 g/4 oz/½ cup butter

250 ml/8 fl oz/1 cup tomato purée (paste)

250 ml/8 fl oz/1 cup white wine vinegar

45 ml/3 tbsp horseradish sauce

45 ml/3 tbsp light brown sugar

60 ml/4 tbsp orange juice

30 ml/2 tbsp lemon juice

15 ml/1 tbsp vegetarian Worcestershire Sauce

Salt

1 Simmer all the ingredients for about 30 minutes, stirring occasionally, until thick.

2 Serve warm or cold.

Preparation time 5 minutes

Cooking time 30 minutes

Fresh Tomato Sauce

A basic but tasty sauce to serve hot with pasta, use in other recipes, blend into mayonnaise to make a dip, or serve as a side dressing for simple grilled (broiled) vegetables.

Makes about 300 ml/½ pt/1¼ cups

45 ml/3 tbsp oil

1 onion, finely chopped

1 celery stick, chopped

1 carrot, finely chopped

2 garlic cloves, crushed

450 g/1 lb ripe or canned tomatoes, chopped

45 ml/3 tbsp water

Pinch of sugar

15 ml/1 tbsp chopped fresh basil or parsley

1 bay leaf

Salt and freshly ground black pepper

1 Heat the oil and fry (sauté) the onion, celery, carrot and garlic for a few minutes over a low heat until soft but not browned.

2 Add the remaining ingredients and bring to the boil. Cover and simmer gently for about 20 minutes, stirring occasionally, until the tomatoes are reduced to a pulp.

3 Discard the bay leaf. Purée the sauce, or rub through a sieve (strainer) if you want a smooth texture.

Preparation time 5 minutes

Cooking time 25 minutes

Deep South Sauce

Robust vegetables such as potatoes or fennel are the best accompaniments to this sauce.

Makes about 450 ml/¾ pt/2 cups

250 ml/8 fl oz/1 cup tomato purée (paste)

1 garlic clove, crushed

150 ml/¼ pt/2/3 cup white wine vinegar

75 g/3 oz/1/3 cup light brown sugar

75 ml/5 tbsp oil

30 ml/2 tbsp vegetarian Worcestershire sauce

15 ml/1 tbsp mustard powder

15 ml/1 tbsp lemon juice

Salt and freshly ground black pepper

1 Place all the ingredients in a pan and bring to the boil.

2 Simmer gently for 15 minutes, stirring occasionally.

3 Leave to stand for 2 hours, if possible, before serving hot or cold.

Preparation time 5 minutes

Cooking time 20 minutes

Standing time 2 hours

Quick Chinese Sauce

This sauce will keep in the fridge for several weeks in an airtight jar. It tastes great with rice dishes.

Makes about 450 ml/¾ pt/2 cups

250 ml/8 fl oz/1 cup hoisin sauce

120 ml/4 fl oz/½ cup rice wine or white wine vinegar

2–3 garlic cloves, crushed

60 ml/4 tbsp soy sauce

15 ml/1 tbsp chopped fresh root ginger

5 ml/1 tsp Chinese five-spice powder

1 Simmer all the ingredients over a low heat for 10 minutes.

2 Serve hot or warm.

Preparation time 5 minutes

Cooking time 10 minutes

Mustard Sauce

Potatoes or sweetcorn (corn) taste good with Mustard Sauce.

Makes about 450 ml/¾ pt/2 cups

250 ml/8 fl oz/1 cup white wine vinegar

175 ml/6 fl oz/¾ cup made mustard

½ onion, finely chopped

4 garlic cloves, crushed

75 ml/5 tbsp water

60 ml/4 tbsp tomato purée (paste)

15 ml/1 tbsp paprika

2.5 ml/½ tsp cayenne

Salt and freshly ground black pepper

Gently simmer all the ingredients for about 20 minutes, stirring occasionally, until the onion is soft and the sauce thick.

Preparation time 5 minutes

Cooking time 20 minutes

Tarragon Herb Sauce

Ideal for vegetable burgers or patties.

Makes about 350 ml/12 fl oz/1½ cups

15 g/½ oz/1 tbsp butter or margarine

15 g/½ oz/2 tbsp plain (all-purpose) flour

300 ml/½ pt/1¼ cups milk

30 ml/2 tbsp chopped fresh tarragon

15 ml/1 tbsp chopped fresh parsley

Salt and freshly ground black pepper

1 Melt the butter or margarine, then stir in the flour and cook over a very low heat for 1 minute, stirring.

2 Remove from the heat and stir in the milk until well blended.

3 Return to a low heat and bring to the boil, stirring, then simmer gently for 2 minutes. Stir in the tarragon and parsley and season well with salt and pepper.

Preparation time 5 minutes

Cooking time 5 minutes

Treacly Apple Sauce

The perfect sauce for barbecued sweetcorn (corn).

Makes about 450 ml/¾ pt/2 cups

50 g/2 oz/¼ cup butter or margarine

1 onion, finely chopped

1 eating (dessert) apple, peeled and finely chopped

450 ml/¾ pt/2 cups apple juice

30 ml/2 tbsp black treacle (molasses)

15 ml/1 tbsp vegetarian Worcestershire sauce

15 ml/1 tbsp cider vinegar

5 ml/1 tsp ground cinnamon

1 Melt the butter or margarine and fry (sauté) the onion until soft.

2 Stir in the remaining ingredients and mix until well blended.

3 Bring to a boil, then simmer for about 25 minutes until thickened, stirring regularly.

Preparation time 5 minutes

Cooking time 30 minutes

Flavoured Butters

Blend any of these flavour combinations into 100 g/4 oz/½ cup softened unsalted (sweet) butter, then roll and chill before slicing on to barbecued vegetables.