VEGGIE MARINADE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

18 OF OUR FAVORITE VEGGIE BURGER RECIPES - FORKS OVER KNIVES



18 of Our Favorite Veggie Burger Recipes - Forks Over Knives image

Provided by FORKSOVERKNIVES.COM

BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER



Butterflied leg of lamb | Lamb recipes | Jamie Oliver image

Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!

Total Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 18

1 x 2 kg leg of lamb
2 dried ancho chillies (see tip)
½ teaspoon black peppercorns
1 teaspoon pink peppercorns
2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 lemon
1 teaspoon sweet smoked paprika
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 bunch of fresh oregano
4 cloves of garlic
2 fresh red chillies
2 chicory
1 large handful of watercress
1 pomegranate
1-2 teaspoons harissa
500 g fat-free Greek yoghurt

Steps:

    1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
    2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
    3. Cut right around the bone, then remove it.
    4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
    5. You should now have a flat piece of lamb of more or less even thickness.
    6. Soak your dried chillies in a bowl of hot water for 10 minutes.
    7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
    8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
    9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
    10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
    11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
    12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
    13. In a small bowl, stir the harissa through the yoghurt and season to taste.
    14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.

Nutrition Facts : Calories 323 calories, FatContent 20.9 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 28.3 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "veggie marinade recipes"

BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving
    1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
    2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
    3. Cut right around the bone, then remove it.
    4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
    5. You should now have a flat piece of lamb of more or less even thickness.
    6. Soak your dried chillies in a bowl of hot water for 10 minutes.
    7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
    8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
    9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
    10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
    11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
    12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
    13. In a small bowl, stir the harissa through the yoghurt and season to taste.
    14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.
See details


18 OF OUR FAVORITE VEGGIE BURGER RECIPES - FORKS OVER KNIVES
From forksoverknives.com
Reviews 5
See details


BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving
    1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
    2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
    3. Cut right around the bone, then remove it.
    4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
    5. You should now have a flat piece of lamb of more or less even thickness.
    6. Soak your dried chillies in a bowl of hot water for 10 minutes.
    7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
    8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
    9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
    10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
    11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
    12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
    13. In a small bowl, stir the harissa through the yoghurt and season to taste.
    14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.
See details


MARINADE RECIPES | ALLRECIPES
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this …
From allrecipes.com
See details


TOP 10 PORK MARINADE RECIPES - THE SPRUCE EATS
Jun 07, 2020 · This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork chops. It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce. …
From thespruceeats.com
See details


TOP 10 ALL-PURPOSE MARINADE RECIPES - THE SPRUCE EATS
Aug 04, 2021 · This marinade works really well on pork or chicken. It is also great for bringing a Hawaiian flavor to beef dishes. The power of pineapple tenderizes and sweetens meats. This is a great pineapple marinade …
From thespruceeats.com
See details


12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS ...
Jan 06, 2022 · The delicious and nutritious root veggie is a fantastic addition to these satisfying dinners, sides, and snacks. Whether you're in the mood for a cozy soup that'll warm you up …
From allrecipes.com
See details


25 SHEET-PAN VEGGIE RECIPES - EATINGWELL
Jul 21, 2020 · Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables. Source: 400 Calorie Recipes
From eatingwell.com
See details


QUICK STEAK MARINADE - TENDER & JUICY! · EASY FAMILY RECIPES
Apr 16, 2019 · Marinade can be used to cook steak on the stovetop or oven, however the cooking time may change. Leftovers can be stored in an airtight container for 3-4 days in the …
From easyfamilyrecipes.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details


GRILL MATES PRODUCTS & FLAVORS | GRILL MATES - MCCORMICK
If you like a little heat and smoke, these marinade mixes are for you! McCormick® Grill Mates® Honey Sriracha. McCormick® Grill Mates® Smoky Habanero. McCormick® Grill Mates® Smoky Ranchero Marinade. ... Find just-for-you recipes…
From mccormick.com
See details


EASY AL PASTOR MARINADE RECIPE {FOR HOMEMADE TACOS AL ...
May 09, 2019 · An easy homemade Al Pastor Marinade recipe for all of your taco night cravings! This al pastor marinade hits all the right notes – it's earthy, citrusy, & subtly sweet thanks …
From playswellwithbutter.com
See details


MARINADE RECIPES | ALLRECIPES
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this …
From allrecipes.com
See details


TOP 10 PORK MARINADE RECIPES - THE SPRUCE EATS
Jun 07, 2020 · This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork chops. It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce. …
From thespruceeats.com
See details


TOP 10 ALL-PURPOSE MARINADE RECIPES - THE SPRUCE EATS
Aug 04, 2021 · This marinade works really well on pork or chicken. It is also great for bringing a Hawaiian flavor to beef dishes. The power of pineapple tenderizes and sweetens meats. This is a great pineapple marinade …
From thespruceeats.com
See details


12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS ...
Jan 06, 2022 · The delicious and nutritious root veggie is a fantastic addition to these satisfying dinners, sides, and snacks. Whether you're in the mood for a cozy soup that'll warm you up …
From allrecipes.com
See details


25 SHEET-PAN VEGGIE RECIPES - EATINGWELL
Jul 21, 2020 · Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables. Source: 400 Calorie Recipes
From eatingwell.com
See details


QUICK STEAK MARINADE - TENDER & JUICY! · EASY FAMILY RECIPES
Apr 16, 2019 · Marinade can be used to cook steak on the stovetop or oven, however the cooking time may change. Leftovers can be stored in an airtight container for 3-4 days in the …
From easyfamilyrecipes.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details


GRILL MATES PRODUCTS & FLAVORS | GRILL MATES - MCCORMICK
If you like a little heat and smoke, these marinade mixes are for you! McCormick® Grill Mates® Honey Sriracha. McCormick® Grill Mates® Smoky Habanero. McCormick® Grill Mates® Smoky Ranchero Marinade. ... Find just-for-you recipes…
From mccormick.com
See details


EASY AL PASTOR MARINADE RECIPE {FOR HOMEMADE TACOS AL ...
May 09, 2019 · An easy homemade Al Pastor Marinade recipe for all of your taco night cravings! This al pastor marinade hits all the right notes – it's earthy, citrusy, & subtly sweet thanks …
From playswellwithbutter.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »