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It’s easy to add American-style favours to meat with our rubs, marinades and glazes. With ingredients from cayenne pepper and maple syrup to bourbon and Coke, simply mix and then apply to meat, before or during cooking, for an extra-tender, tasty fnish. All our recipes make enough to cover 4-6 pieces of meat.


Orange & Coke marinade Fizzy Coke acts as a meat tenderiser in this sticky and sweet marinade. The flavour combination works well on ribs and steaks 100ml Coca-Cola 2tbsp orange marmalade 1tbsp sunflower oil 1tbsp orange juice 1 /2 level tsp cayenne pepper Grated zest of 1 orange 1 level tsp dried oregano

Bourbon marinade A favourite American ingredient, bourbon will add a grown-up flavour to your cuts of meat 50ml bourbon 3tbsp honey 2tbsp Worcestershire sauce 2tbsp soy sauce 2tbsp sunflower oil 1tbsp Dijon mustard

Cranberry glaze Not just for turkey at Thanksgiving, this all-American berry is also perfect with pork chops 4tbsp cranberry sauce 3tbsp maple syrup 3tbsp orange juice

Florida glaze Inspired by the Sunshine State, let the citrus juice in this glaze add a fruity zip to chicken pieces 3 level tbsp Extra Special Apricot Conserve 2tbsp soy sauce 2tbsp lime juice 1 level tbsp Dijon mustard 1tsp grated lime zest

Mexican mole rub Create tasty, subtly spiced chicken 4 level tbsp chilli powder 2 level tbsp cocoa 2 level tsp brown sugar 1 /2 level tsp cayenne pepper 1 /2 level tsp cinnamon 1 /2 level tsp ground allspice 1tbsp sunflower oil

Cajun rub Inspired by recipes from the Deep South, this rub will add a little heat to lamb, chicken or pork 4 level tbsp smoked paprika 2 level tsp dried thyme 2 level tsp dried oregano 1 level tsp cayenne pepper 1 level tsp garlic granules 1tbsp sunflower oil

Loaded potato skins Top potato skins with creamy cheese and crispy bacon for a classic US side dish SERVES 8 READY IN 2HRS PRICE PER SERVING 37p Preheat the oven to 200C/180C Fan/Gas 6. Wash 4 baking potatoes, then pat dry with kitchen roll. Prick with a fork, rub with 1tbsp sunflower oil, then sprinkle with 2tsp coarse sea salt. Bake for 1hr 15mins, or until the skins are crisp and the potatoes are cooked through. Leave to cool for 15mins. Cut in half and scoop out some

of the potato fesh, leaving a thin layer inside the skins. (The leftover potato can be used for mash.) Meanwhile, grill 4 rashers streaky bacon until crisp, then cut into pieces. Mix 150ml reduced-fat sour cream with 125g grated Cheddar and 3tbsp chopped chives. Divide between the potato skins. Heat through on the barbecue or grill for 5mins. Top with the bacon and serve with salad. Each 130g serving contains: ENERGY



794kj Med Med 190kcal 11.2g 5.6g 10% 16% 28%

1g 1%


1.95g 33%

of your reference intake. Typical energy values per 100g: 611kJ/146kcal

Make it easy

No time to mix up a marinade? Try these ready-to-go solutions. Chosen by you: Smoky BBQ Marinade & Glaze; Texas Fruity BBQ Last Minute Marinade; ÂŁ1 each (280g; 36p/100g) JUNE 2015 | ASDA.COM/GROCERIES



Asda Magazine - June 2015  

Ice Breakers - Get your Summer starterd and cool down in style! PLUS: - Authentic American BBQ classics - The best gifts (and the worst joke...

Asda Magazine - June 2015  

Ice Breakers - Get your Summer starterd and cool down in style! PLUS: - Authentic American BBQ classics - The best gifts (and the worst joke...