Save to your scrapbook
Ginger Marinade
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Ginger Marinade
Ingredients
- 150g natural yoghurt
- 1 tbsp freshly grated ginger
- 2 crushed garlic cloves
- ½ tsp paprika
Method
- Yogurt, with its mildly acidic quality, is a great tenderiser for meat. Mix 150g carton natural yogurt (wholemilk or low-fat) with 1 tbsp freshly grated ginger, 2 crushed garlic cloves and ½ tsp paprika.
- Rub this on to lamb or a whole, gutted fish such as trout and marinade for at least 2 hours, covered, in the refrigerator. Shake off excess marinade, grill and serve on a bed of couscous mixed with herbs and chopped, dried apricots.
Comments
This recipe was first published in May 2004.
Average user rating