Rosemary Mustard Marinade
A Dijon based marinade with its inherently sharp mustard flavour is complemented with the earthy notes of
fresh rosemary, thyme and garlic. If that's not complex enough, white wine and honey are added to help to balance
the flavour profile. Use as you would other mustards, or use as the wonderful marinade it was intended to be.
As a natural preservative, it gives this product an exceptionally long shelf life of more than 3 years.
ALL NATURAL, DAIRY FREE, GLUTEN FREE, CORN FREE, SOY FREE, EGG FREE, TRANS FAT FREE
Fresh rosemary and thyme are really meant to go on all types of meats and so is our Rosemary Mustard
Marinade. Simply marinate or baste any meat then roast or grill them. For extra flavour, serve
roasted meats with the award winning Sweet Horseradish. For a vegetable dish, toss mini
potatoes, button mushrooms, shallots and garlic cloves with Rosemary Mustard Marinade and roast
in a hot oven. With Summer Kitchen, you will impress your family and friends with "no-fuss" dishes.
Swordfish, Mango and Red Pepper Brochettes with Rosemary Mustard Marinade
- 1 1/2 lbs (700g) Swordfish (or any firm fish), skinned & cut into 24 cubes (1 1/2" x 1 1/2")
- 2 mangos, cut into 24 cubes (1 1/2" x 1 1/2")
- 2 medium red peppers, cut into 24 cubes (1 1/2" x 1 1/2")
- 6–8 tbsp (75-125 ml) Rosemary Mustard Marinade
- salt & pepper to taste
- 8-16 bamboo skewers, soaked in water for 30 minutes
Preheat grill to medium high or preheat oven to 400F (205C).
Place the swordfish in a medium bowl and toss with 2 tbsp Rosemary Mustard Marinade. Set aside. In
separate bowls, toss the mango and red pepper cubes with Rosemary Mustard Marinade and set aside.
On each skewer, thread a cube of fish, followed by mango then red pepper. Repeat this pattern 2 - 3 times
depending on size of skewer. Rotating skewers season with salt and pepper.
Grill: Place skewers on grill, cover and cook until the fish is opaque throughout – about 10-12 minutes. To
brown evenly, turn at least once.
Oven: Place skewers on an aluminum foil lined baking sheet and bake for about 12 minutes.
Serve immediately with wedges of lemon.
Yields 8-16 skewers
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Spicy Korean Citrus Marinade
Korean foods have gained momentum and things like "Kim chi" are less foreign in the marketplace.
Sharing some similarity with Japanese cuisine, Korean cuisine is more robust because of its abundant use
of garlic and chilies. Spicy Korean Citrus Marinade captures the essence of Korean cuisine with use of garlic,
ginger, orange juice and a hint of heat. It is prefect for marinating, basting, stir-frying, making dips, or a salad
dressing. A little of this sauce goes a long way. It is low calorie, perfect for those dieting. Simply add 1 tbsp.
to perk up steamed vegetables.
ALL NATURAL, DAIRY FREE, CORN FREE, NUT FREE, TRANS FAT FREE
Spicy Korean Citrus Marinade complements all meats, seafood and, yes, vegetables… stir fried or
steamed! Stir fried chicken with green beans, beef fajitas, grilled lamb loins, roasted stuffed
pork loin, pan seared scallops and shrimp, grilled salmon or cod filets, chickpea and couscous salad
are more than do-able with Spicy Korean Citrus Marinade. Try mixing Spicy Korean Citrus Marinade
with peanut butter to make a quick and easy satay sauce.
Grilled Chicken Wings Marinated in Spicy Korean Citrus Marinade
- 3/4 cup (175 ml) Spicy Korean Citrus Marinade or as needed
- 2 scallions, cut into 1 Inch lengths and crushed with the side of a cleaver
- 3 lbs. (1.5 k) Fresh meaty chicken wings, wing tip removed and cut into 2
- juice of 1 lime
- salt and pepper to taste
In a bowl large enough to hold all chicken wings, pour enough Spicy Korean Citrus Marinade to cover. Toss
with lime juice. Cover bowl with plastic wrap and marinate for a minimum of 4 hours or overnight for best
results. While marinating, turn wings occasionally to ensure marinade penetrates meat thoroughly.
To cook, bring wings to room temperature. Grill the wings over a medium hot grill until brown, about 6-8
minutes. Turn them over and grill the second side until the juices run clear when pierced with a fork.
Makes 24 hors d'oeuvres
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For ginger lovers and dieters alike, Savoury Ginger Dressing packs a flavour punch. With only 30
calories per tablespoon, this may very well replace other Japanese dressings. As with Oshii Miso Japanese
Sauce, the pickled ginger that makes this dressing undeniably appealing, is not available without "aspartame".
Apart from this ingredient, Summer Kitchen continues to use the purest of ingredients.
DAIRY FREE, CORN FREE, EGG FREE, TRANS FAT FREE, FAT FREE, NUT FREE
Looking to consume more fish but can't find a marinade to your liking? Why not try
Savoury Ginger Dressing? It adds heaps of flavour to ordinary steamed fish, such as red snapper.
Cut a piece of foil large enough to make a pouch to hold the fish, top fish with julienned vegetables
such as red pepper, green onions, carrots and bean sprouts. Pour Savoury Ginger Dressing over top.
Close the pouch, ensuring juices do not run out, and bake. A delicious, impressive and easy to make dish!
Pineapple, Avocado and Cherry Tomato Salad w. Savoury Ginger Salad Dressing
- 1 avocado, peeled, quartered and sliced lengthwise into 1/2-inch (1.2 cm) slices
- 4 whole slices sweet pineapple, cut into halves
- 8 grape tomatoes, quartered
- 1/4 head of iceberg lettuce, julienned
- Savoury Ginger Dressing
- coarsely chopped peanuts to garnish
- freshly ground pepper to taste
To assemble the salad, line 4 salad plates or a large platter with julienned iceberg lettuce. On top of lettuce,
alternate a slice of avocado with a slice of pineapple. Continue pattern until avocado and pineapple are used
up. Top with tomatoes, drizzle with Savoury Ginger Dressing and season with pepper. Garnish
with chopped peanuts. Serve immediately.
Makes 4 appetizers sized salads
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