The words BBQ, Salad Dressing & Marinade are tossed about a lot in kitchens at this time of the year.
The No Salt chef Brian McDermott
But they are foods no fridge should be without it this summer
This is an excellent dressing for salads & pastas but it also doubles up as a marinade for pork, chicken & fish.
Ingredients
1 Table Spoon
Wholegrain Mustard
1 Table Spoon of Honey
30 ml Cider Vinegar
Zest & Juice of half a Lime
200ml of Rapeseed Oil
Twist Fresh Ground Black Pepper
Method
Whisk 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 months
Use:
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.
