On a cold and biting winter’s day, there can be few more pleasurable ways to eat than a warming barbecue in the great outdoors – as Land Rover’s #Hibernot winter barbecue plans to show.
#Hibernot is Land Rover’s initiative encouraging families to get outside and make the most of winter – and a winter barbecue is the perfect way to get the family out of the house and into the open air.
To make your #Hibernot winter barbecue go with a zing, a fiery marinade is just what you need. Whether you’re making slow-cooked meat or spicy fish, a good marinade will not only tenderise food before cooking; it will also add all-important flavour.
When the temperature plummets, it doesn’t hurt to dial up the spice. Try these four recipes for your next #Hibernot barbecue with the family.
For meat
What Warming winter steak marinade
Ingredients: 1/3 cup sherry, 1/3 cup soy sauce, 1/3 cup olive oil, 2 tablespoons honey, 2 tablespoons grated fresh ginger root, 1 clove of garlic, minced.
Method: In a medium bowl, combine the sherry, soy sauce, olive oil, honey, ginger and garlic. Marinate steaks in the mixture for a minimum of four hours before barbecuing. Makes 1½ cups, enough for two to three steaks.
For chicken
What: Moroccan-style dry rub
Ingredients: ½ teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground cumin, ¾ teaspoon ground ginger, ¾ ground ginger, ¼ teaspoon ground cloves, ¾ teaspoon ground cinnamon.
Method: In a large container, combine all ingredients and mix well. Rub onto meat (or vegetables), wrap in cling film and leave to marinate in the fridge. The longer you leave it, the more intense the flavour. Enough for a whole chicken or several kebabs.
For dipping
What: Johnny L’s sweet and sticky barbecue sauce
Ingredients: 150 ml ketchup, 75 ml American ‘squeezy’ mustard, 6 spoons brown sugar, 6 spoons runny honey, 50 ml white vinegar, 2 teaspoons smoked paprika, a few generous shakes of Tabasco and a good slug of Jack Daniels (or bourbon).
Method: Combine all ingredients in a pan and gently simmer with lid on for at least 40 minutes stirring occasionally.
For fish
What: Spicy oriental-style salmon marinade
Ingredients: ½ cup peanut oil, 4 tablespoons soy sauce, 4 tablespoons balsamic vinegar, 4 tablespoons of finely chopped spring onions, 3 teaspoons brown sugar, 1 clove minced garlic, 1 ½ teaspoons ground ginger, 2 teaspoons crushed red pepper flakes, 1 teaspoon sesame oil and salt.
Method: Whisk all ingredients together in a large bowl. Leave the fish to sit in the marinade in the fridge for four to six hours. Enough for four to six medium-sized fillets of salmon.
For more #Hibernot adventures, see Hibernot.co.uk
