FRIDAY COOKING: GETTING SAUCY THIS SUMMER WITH THE NO SALT CHEF

first_imgThe words BBQ, Salad Dressing & Marinade are tossed about a lot in kitchens at this time of the year.The No Salt chef Brian McDermottBut they are foods no fridge should be without it this summerThis is an excellent dressing for salads & pastas but it also doubles up as a marinade for pork, chicken & fish. Ingredients1 Table SpoonWholegrain Mustard1 Table Spoon of Honey30 ml Cider VinegarZest & Juice of half a Lime200ml of Rapeseed OilTwist Fresh Ground Black PepperMethodWhisk together the Mustard & Honey then add the cider vinegar, slowly whisk in the rapeseed oil adding it slowly until the dressing emulsifies or thickens slightly.Add the Lime Zest and Juice with the black pepper and give the dressing one last whisk.Place the dressing in glass jar or bottle and keep in fridge for 4-5 monthsUse:As a dressing perfect for salads and cooked cold pastas.As a marinade brush onto Chicken, pork or fish prior to BBQ.Brian’s Tip:Bring along to a BBQ as a gift instead of wine. Add your own handmade label to the bottle or jar.Brush on chicken breast and pan fry on both sides for 2 minutes then transfer to oven 170 degrees c for further 6 minutes for the most succulent tasty breast of chicken ever. FRIDAY COOKING: GETTING SAUCY THIS SUMMER WITH THE NO SALT CHEF was last modified: May 7th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)last_img read more

"FRIDAY COOKING: GETTING SAUCY THIS SUMMER WITH THE NO SALT CHEF"