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    Ginger Marinade

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    Ginger Marinade

    • Vegetarian


    • 150g natural yoghurt
    • 1 tbsp freshly grated ginger
    • 2 crushed garlic cloves
    • ½ tsp paprika


    1. 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.
    2. 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.

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