Soy sauce is one of the main components of dishes asian cuisine, which are becoming more and more popular every day. However, going to a cafe or restaurant to taste a savory dish is not always possible... However, do not be upset, because thanks to this unique ingredient, even the most simple products You can add Asian flavor notes. The easiest way is to prepare a chicken marinade with soy sauce.
Dietary white poultry meat, which is the most affordable and popular, is very juicy and acquires an original taste thanks to the use of the following ingredients:
- 2 shots of soy sauce;
- 2 cloves of garlic;
- 20 ml lemon juice;
- a shot of olive oil;
- salt and pepper.
Cooking method:
- Garlic cloves are finely chopped or pounded in a mortar if you don’t have a garlic press.
- Soy sauce, squeezed lemon juice, garlic gruel are mixed in a bowl. olive oil And additional seasonings optional.
- After 20 minutes, when the components of the marinade interact, the prepared chicken is poured with dressing.
The marinade has a rather strong taste, so you should not marinate meat in it for more than 5 hours.
With honey and mustard
Sweet and sour taste is an integral characteristic of foods prepared in Asian traditions. This recipe will provide the necessary “bouquet” of taste and aromatic qualities.
All you need to have on hand:
- 50 ml soy sauce;
- the same amount of honey;
- 15 g grainy mustard;
- stack vegetable oil;
- 2 garlic cloves;
- seasonings
The work progress consists of performing the following manipulations:
- The garlic cloves are peeled and passed through a press.
- In a small bowl, mix soy sauce, honey, mustard, prepared garlic gruel, spicy seasonings and vegetable oil.
- 1 kg of chicken meat is rubbed with the spicy mixture, after which the dish is sent into the cold for 2 hours to absorb the spicy flavor notes.
Finding Dijon mustard on a store shelf is a matter of luck. But if you are lucky, be sure to add 5 g of this ingredient to the marinade.
Cooking with kefir
This recipe uses kefir and soy sauce for the marinade. The first ingredient provides the meat with a softer structure, and the second gives it a sweetish note, making the taste more pronounced.
To marinate 800 g of chicken thighs, you need:
- 120 ml kefir;
- a shot of soy sauce;
- freshly ground pepper mixture;
- A little sweet paprika and hot pepper.
Sequencing:
- Kefir is poured into a bowl, in which it is left on the table to reach room temperature.
- Next, all the above components of the marinade are added to it, which is then rubbed onto the prepared parts. chicken carcass.
Depending on taste preferences, quantity hot pepper in the recipe may change up or down.
With soy sauce and mayonnaise
Another interesting variation of the marinade, which will require:
- 30 ml soy sauce;
- 200 g mayonnaise;
- garlic clove;
- ground pepper;
- a little paprika.
Step-by-step cooking instructions are as follows:
- Mayonnaise is squeezed out of a tube or poured out of a jar into a spacious bowl where the chicken carcass will be marinated.
- Next, sauce and spices are added to it.
- The peeled garlic is chopped very finely with a knife and sent to the already mixed dressing.
- The chicken is well coated with the marinade and then sent to refrigerator for 2 – 3 hours.
If possible, the marinating period can be increased to make the meat even softer and juicier.
With added garlic
On a warm summer evening with friends, a glass of cool beer comes in very handy. TO foamy drink Various parts of a chicken carcass cooked on the grill are perfect. But first, the meat needs to be marinated in a tasty and original way.
An excellent marinade for chicken wings is prepared from:
- 70 ml soy sauce;
- 5 g mustard;
- ½ garlic head;
- shots of olive oil;
- salt and ground pepper.
Steps to create an interesting marinade:
- The garlic head is disassembled into cloves, which are peeled and crushed.
- Pour soy sauce into a bowl and sunflower oil, after which mustard, garlic gruel and spices are sent there.
- The wings are placed in a container with the marinade, where they are mixed well and placed in the refrigerator for several hours.
If other parts of the chicken are marinated, the time may be increased to impart white meat tenderness and juiciness.
How to cook with wine
Wine combined with soy sauce gives the chicken dish new shades of taste inherent in Japanese cuisine.
Marinade ingredients:
- 70 ml soy sauce;
- 20 ml honey;
- 2 garlic cloves;
- marjoram;
- 100 ml dry white wine.
The preparation scheme consists of performing the following manipulations:
- If the honey is candied, then it is melted and mixed in a bowl with soy sauce.
- Wine is poured into the marinating bowl, into which the mixture from the bowl is immediately added. After this, the marinade is supplemented with spices and crushed garlic.
- The chicken is marinated for 6 - 7 hours, each of which makes its meat more flavorful and tender.
In the absence of wine, it can be replaced with a solution of vinegar at the rate of 5 ml per 100 ml of water.
Marinade for grilled chicken with soy sauce
If you want to taste a piece of aromatic grilled chicken with a deliciously crispy crust, you should prepare:
- 115 ml soy sauce;
- 2 garlic cloves;
- 5 g brown sugar;
- 15 ml hot sauce;
- the same amount of rice vinegar;
- a little ginger root.
Cooking method:
- Garlic and ginger are crushed into a paste using a blender or grater.
- Soy sauce is poured into the container, into which the garlic-ginger mass is transferred.
- Sugar, vinegar, and hot sauce are also added there.
- The carcass is placed in a container with the marinade, and then the bowl is moved to the refrigerator for 4 hours. During this period, the chicken is periodically turned over to ensure complete soaking.
Recipe with lemon
The recipe becomes very relevant during picnics.
To marinate chicken for barbecue with a zesty citrus accent, you need:
- 100 ml soy sauce;
- 3 onions;
- 3 cloves of garlic;
- lemon;
- 15 ml mustard;
- 30 g sugar;
- ground pepper and a little chicken seasoning.
Step-by-step cooking instructions:
- Garlic cloves are peeled and crushed using a garlic press.
- The peeled onions are chopped into thin rings, which can be divided into halves if desired.
- Juice is squeezed out of the lemon and sprinkled over the vegetable mixture of onions and garlic.
- Next, mustard, sugar and soy sauce are added.
- Rub the prepared marinade into chopped pieces of chicken meat, place them in a bowl and refrigerate for 2 to 8 hours.
Meat marinated in this way turns out very tender and juicy.
Marinade with soy sauce is an excellent solution that will give chicken rich taste, inherent in Asian dishes that have long conquered the hearts of Europeans.
The sauce, which contains mustard, honey and soy sauce, will become great addition to meat and fish dishes. Also, a combination of such products is used for salad dressings. Even a simple combination of vegetables and lettuce leaves such a dressing can add piquancy and unique taste. Preparing such a sauce is not difficult at all, and the cooking process usually takes no more than a few minutes.
Many people may think that the combination of sweet honey with mustard and hot and sour soy sauce is quite unusual. Some cuisines, such as oriental cuisine, are based on contrasting tastes. This unusual combination of products can add new bright flavors to almost any dish:
- fried or baked pork;
- poultry dishes;
- vegetable or other salads;
- fish dishes and so on.
Mustard adds a slight spiciness, and honey accentuates the pleasant sweetness, while soy sauce sets it off perfectly. A combination of these products is used for sauces that are poured over ready meals(baked or fried chicken, pork, game). In addition, it is easy to make a marinade from a beekeeping product, mustard and soy sauce. It will make the meat especially tender and juicy, but at the same time add special flavor notes of piquancy, slight spiciness and sweetness.
If you want to cook a special pork whose taste will amaze your guests and household, marinate it in this mixture. To prepare the marinade, you need to take the following ingredients:
- 100 ml soy sauce;
- 1 tbsp. l. honey;
- 1 tbsp. l. hot mustard (ready);
- 1-2 cm fresh ginger root;
- spices to taste.
You should start cooking by preparing the ginger. The root must be peeled and then cut into thin slices. Combine honey, soy sauce and mustard in a bowl. Mix thoroughly and add your favorite spices if desired; you can do without them. The prepared mixture is enough to marinate one kilogram of pork. It's best to take steaks. The marinating process should last at least 3-4 hours, but you can leave the meat in the marinade for 1-2 days. This will only make the pork more tender and tastier.
Exists great amount chicken recipes. It is stewed, baked, fried. If you want to cook something new from regular chicken, try using mustard sauce with honey for marinating. Most housewives know that honey goes well with chicken. When baked, it forms a delicious caramelized crust. Mustard and soy sauce, which are also included in the marinade, will not only soften the meat, but also give it a special spicy note.
- 1 tbsp. l. soy sauce, natural sweetness and mustard;
- 1 tsp. pink pepper;
- 2 tbsp. l. vegetable oil (preferably olive);
- 2 cloves of garlic;
- 0.5 tsp. salt;
- seasoning for chicken.
To prepare a marinade for chicken with honey and mustard, take glassware, since the bee product may react with the metal. Flower honey with a liquid consistency is perfect. If you don't have this, take another variety. Candied honey can be melted in a water bath.
Mustard beans will make the meat more piquant, but you can use another one, preferably spicy mustard. Chalked pink pepper can be replaced with another variety. All sauce components must be mixed in a prepared container. Pass the peeled garlic through a press before adding.
You can marinate whole carcasses and individual parts, for example, chicken legs or wings, in this mixture. It is advisable to leave the meat in the marinade overnight.
Give an unusual sweet and sour and spicy taste Fried or baked meat can be served with mustard-honey sauce. It not only enhances taste qualities main dish, but also healthy, as it contains vitamins, minerals and other substances necessary for the body. It is not difficult to prepare, and the composition includes the following components:
- ready mustard – 1 tsp;
- beekeeping product – 5 tbsp. l.;
- table vinegar - 1 tbsp. l.;
- black pepper - a pinch;
- olive oil – 2 tbsp. l.;
- soy sauce – 2 tbsp. l.
It's better to choose Apple vinegar, a wine variety can also replace it. It is not only healthier, but also more flavorful. Combine all ingredients in a glass container and stir until smooth. Just a couple of minutes and great addition ready for meat with a sweet and sour taste. You can store it in the refrigerator for several days.
An original addition to meat will give it new flavor shades. It can also be used to season vegetable salads. For people who are on a diet, it will become a real find, because it will allow usual salad Get a new taste from vegetables and herbs.
If you love Asian cuisine, then the recipe for the following sauce will allow you to plunge into its kingdom without leaving home. Minimum ingredients required:
- 150 gr. honey;
- 2 tbsp. l. soy sauce;
- 10 gr. ginger root;
- 100 gr. Dijon mustard;
- 1 small onion.
Cooking begins with preparing the ingredients. Peel the fresh ginger root and finely grate it. The onion also needs to be peeled and then crushed into a paste in a blender. If you don't have this kitchen aid, use a fine grater (like for potato pancakes).
Add the remaining ingredients to the onion and ginger and mix thoroughly. To serve a delicious Asian dish, boil seafood and pour it on top delicious mixture. This sauce can be used to serve fish or meat.
The unique sauce, which includes mustard, honey and soy sauce, will fill even a simple mix of greens and leaves with an extravaganza of flavors. To prepare the dressing, you need to take one tablespoon of the following ingredients:
- soy sauce;
- lemon juice;
- mild mustard;
- boiled water (necessarily cold).
All components must be mixed. Add a little dry rosemary and salt if necessary. Refill can be used for vegetable salad, as well as mixtures of lettuce leaves and meat, for example, chicken or turkey, salad with fish, and so on. Flavored sauce makes the salad tasty and original.
The sauce obtained from a different recipe is no less tasty and piquant. Combination sweet and sour taste with the sharpness of mustard and the piquancy of garlic will give a real extravaganza of tastes. To refuel you need to take:
- 1 tbsp. l. wine vinegar;
- 1 tbsp. l. Dijon mustard;
- 1 tbsp. l. grainy mustard;
- 2 tbsp. l. olive oils;
- 1 clove of garlic;
- 1 tbsp. l. soy sauce;
- black pepper optional.
The main task of garlic is unusual aroma, so it should be in a mushy state. Pass it through a press or grate it. Mix it with the rest of the ingredients until smooth. No more than a couple of minutes of preparation, and a delicious spicy dressing is on the table.
Try and experiment, because contrast gives new flavor notes. The most familiar dish will be able to sparkle with new colors and tastes if you use a dressing of honey, mustard and soy sauce.
Honey and mustard – universal marinade for any meat, but it goes especially well with poultry. The chicken turns out very flavorful, tender, covered golden crust and involuntarily causes appetite.
Chicken in honey mustard sauce - general cooking principles
Chicken. You can cook the whole carcass or use pieces with skin (wings, thighs, drumsticks), but sometimes fillets are baked in this marinade. It also turns out very tasty. In any case, the bird must be washed well; if there are any damage or feathers, all this is removed. Before marinating or simply pouring, it is better to dry the pieces with napkins.
Mustard. You can use homemade or store-bought sauce. In the first version, the mustard is usually very spicy; you may need less than what is indicated in the recipe. You can also use a sauce with grains, that is, Dijon mustard.
Honey. Only used for roasting poultry. natural honey. Molasses, syrups or sugar will not work. It is important to melt the honey so that it is evenly distributed in the sauce and penetrates better into the pieces of poultry.
Additional Ingredients. Garlic, soy sauce, ketchup or adjika, and all kinds of seasonings are often added to the marinade. You can take a ready-made dry mixture intended for poultry or just something that tastes good.
Preparation. The bird can be baked in the oven; this is the most popular option. But this sauce also allows you to cook chicken in microwave oven or in a slow cooker. The time will directly depend on the quality of the bird. If the chicken is homemade or farm-raised, it takes longer to cook. For factory-produced carcasses with a poorly developed muscular system, sometimes 30-40 minutes is enough.
Chicken pieces in honey mustard sauce in the oven
The simplest recipe chicken in honey mustard sauce. Thighs and drumsticks are suitable for this dish. You can take a whole leg and cut it at the joints.
Ingredients
A kilogram of chicken;
25 g mustard;
20g honey;
1 tsp. salt;
10 ml oil.
Preparation
1. Prepare the chicken, chop into portions.
2. If the honey is thick, then it needs to be melted. Can be heated in the microwave or placed in a cup with hot water.
3. Combine salt with honey and mustard. Grind everything thoroughly.
4. Pour the marinade over the chicken, stir, thoroughly rub each piece. Leave for half an hour.
5. Grease the pan and place the marinated chicken pieces.
6. Place in the oven, preheated in advance. Temperature 180.
7. Cooking time for the golden bird is about 40-45 minutes. Periodically, the pieces can be watered with the juice released from the bottom of the mold.
Whole chicken in honey mustard sauce (in a sleeve)
Recipe for roasting whole chicken in honey mustard sauce. For cooking you will need a sleeve.
Ingredients
Chicken 1.5 kg;
1 tbsp. l. honey;
2 tbsp. l. mustard;
1 tsp. seasonings for meat or poultry;
1 tbsp. l. oils
Preparation
1. Mix all the marinade ingredients: mustard, spices, a teaspoon of salt, add melted honey. Grind thoroughly until the salt is completely dissolved and add a spoonful of oil, it is better to use olive oil.
2. We wash the carcass inside and out. Wipe with napkins to remove droplets of water.
3. Rub the bird inside and out with sauce. If you have time, then leave it to marinate, it will be tastier.
4. Transfer the bird to the sleeve and tie the ends. Use a needle to make 2-3 punctures on top; steam will escape through these holes.
5. Bake the bird in the oven for an hour at 200 degrees.
6. Carefully remove the chicken, cut the sleeve, and push the film to the sides. Take a spoon and pour the juice that has collected at the bottom over the carcass.
7. Return to the oven and bake until golden brown crust approximately 10-15 minutes.
Chicken in honey mustard sauce in the microwave
It's simple wonderful recipe instant cooking chicken if not sufficient quantity time. The whole process will take no more than 20 minutes.
Ingredients
800 g chicken pieces with skin;
spoon of mustard;
spoon of honey;
3-4 tablespoons of soy sauce;
Black pepper, a pinch of salt.
Preparation
1. Cut the chicken into portions along the joints.
2. Mix all sauce ingredients until smooth. Water the bird and stir with your hands. You can do this all at once in a microwave-safe bowl.
3. Place in the microwave. You can cover with a plastic lid with a hole to avoid splashing anything.
4. Turn on maximum power, set for 10 minutes.
5. After the signal, remove the dish and turn the chicken pieces over to the other side.
6. Return to the microwave. Cook for another 7-8 minutes. If the pieces are small or wings are used, then 4-5 minutes is enough. In any case, we check the readiness with a puncture.
Chicken in honey mustard sauce with ketchup
It is best to use wings or small drumsticks for this recipe. The pieces will brown very well, it will turn out delicious crust.
Ingredients
1 kg wings or drumsticks;
20 g honey;
20 g mustard;
20 g ketchup;
Spices, salt;
2 onions.
Preparation
1. Chop the onion coarsely, mash it with your hands to release the juice. Divide approximately in half.
2. Mix all the ingredients of the sauce, pepper and salt to taste. If used spicy ketchup, then add only salt.
3. Pour the sauce over the washed wings and stir well.
4. Place half the onion in a container. Then add the wings and sprinkle the remaining onions on top. Cover with a tight lid.
5. Leave the wings or drumsticks to marinate for an hour. Every 15 minutes we turn the container upside down and vice versa.
6. Remove the wings; no onions are needed. It was added only for flavor. Place in one layer on a baking sheet or in a mold, you can cover with foil.
7. Bake at 200 degrees until done.
Chicken in honey mustard sauce with oranges (fillet)
This recipe uses white meat. It turns out very fragrant and bakes until beautiful crust, which is not typical for him.
Ingredients
500 g fillet;
1 large orange;
15 g mustard;
1 tsp. honey;
2 spoons of soy sauce.
Preparation
1. Wash and peel the orange. Cut off 3 circles and squeeze the juice out of the rest of the citrus. Cut the mugs into small pieces, discard the seeds and thick veins.
2. Mix the juice with soy sauce, honey and mustard. You don't have to add anything else to it.
3. Cut the fillet into pieces, like for a shish kebab or a little smaller.
4. Fill orange juice with honey and mustard, mix, add small pieces of citrus prepared earlier. Leave for half an hour. You can remove it for several hours, but in this case put it in the refrigerator.
5. Transfer to the mold. Pour the marinade and juices that have collected at the bottom on top.
6. Bake for 25 minutes in the oven, temperature for fillet 200 degrees.
Chicken in honey mustard sauce in a frying pan
Another recipe delicious chicken in honey-mustard sauce, but in a frying pan. To prevent anything from burning, we do everything according to the rules.
Ingredients
700 g chicken pieces;
2 tsp. mustard;
2 tsp. honey;
1 large carrot;
30 ml oil;
Preparation
1. Combine spices with honey and mustard and grind.
2. Rinse portioned pieces chicken, dry, rub with sauce. Leave to marinate for fifteen minutes.
3. Cut the carrots into 3 mm slices.
4. Heat the oil in a frying pan. Add the carrots and fry the slices for about two minutes.
5. Stir and place chicken pieces on top. Turn the heat down to medium and cover the pan. Let it simmer for ten minutes.
6. Now you need to remove the lid, evaporate all the moisture, fry the chicken pieces with carrots until golden brown.
7. Serve the bird along with carrots and additionally decorate with fresh herbs.
Chicken in honey mustard sauce with potatoes
The recipe is very simple, but satisfying and delicious dish. It can even be prepared for festive table. If used young and small potatoes, then you can bake the whole thing.
Ingredients
700 g chicken;
7 potatoes;
Spoon of balsamic vinegar;
spoon of mustard;
The same spoon of honey;
Two spoons of soy sauce;
1 tsp. dried herbs (you can take Provencal ones).
Preparation
1. Cut the chicken into regular pieces, as needed. But there is no need to chop, since the potatoes will still take quite a long time to cook.
2. Mix mustard and honey, add soy sauce and balsamic vinegar, which will give an unusual aroma. Immediately add dried herbs. We rub everything thoroughly.
3. Combine the bird with the marinade, mix, and let sit for thirty minutes.
4. Peel the potatoes, cut the tubers into pieces, maybe into quarters. Preheat the oven to 180 degrees and grease the pan.
5. Add potatoes to the chicken just before cooking, stir and immediately transfer to the pan.
6. You need to stretch a piece of foil on top.
7. Cook the dish under foil for 35 minutes. If the chicken is homemade, then the time can be increased by another 10-15 minutes.
8. Then carefully remove the foil and cook the dish until golden brown.
Does the chicken have a lot of feathers and pads? They definitely need to be taken out. You can first singe the skin over gas stove or just a lighter. Then pull it out with tweezers.
To prevent the entire breast from becoming dry when roasting the bird, the carcass should be laid back up. Rubbing the sternum will also help. butter under the skin, but you need to push it away very carefully.
If the bird begins to brown quickly, but is not yet baked inside, you need to pour the juices from the pan over it and cover it with a piece of foil. Let it steam a little.
The bird is not cooked through, is there ichor inside? Don't try to put it back in the oven. The meat will only dry out. It’s better to put it in a baking bag or mold and heat it in the microwave for a few minutes.
Mustard marinades are a great opportunity not only to impart tenderness to meat spicy aroma, but also to make the meat fibers softer. This secret is often used experienced chefs to give the dish special tenderness.
Thanks to mustard, when marinating, a piece of meat is better saturated with a mixture of oil, spices and herbs, so that the result is not just fried or baked meat, but real cooking masterpiece. Marinating saves time because processed meat cooks faster. The marinade itself is made very quickly and simply.
Mustard marinades - general principles of preparation
Marinade is aromatic and spicy mixture oils, seasonings, salt and sour base. To prepare mustard marinade, honey, wine, soy sauce, onion, fresh or dried herbs, pepper, garlic, and ginger are used. Vegetables and fresh herbs must be chopped and all components of the mixture mixed.
The mixture must be prepared in containers made of glass, plastic, and ceramics. As a last resort, it is permissible to marinate meat in enamel pan. But aluminum cookware cannot be used, as the acid corrodes the metal and gives an unpleasant taste to food.
Marinade for shish kebab with mustard
For preparing summer juicy kebabs Many different marinades have been created. Mustard is especially good for frozen or not fresh meat. Meat pieces processed in this way are fried quickly and the taste becomes completely indistinguishable from kebab made from fresh, steamed meat. The recipe uses a minimum of ingredients.
Ingredients:
Three medium sized onions;
Three tablespoons of Russian or any hot mustard;
Two tablespoons of vegetable oil;
Salt, pepper mixture;
Two tablespoons 9% table vinegar.
Cooking method:
Peel the onions and cut into half rings.
Place onion in chopped meat.
Pour in vinegar and oil.
Add mustard.
Salt and sprinkle with pepper.
Marinate for one and a half to two hours.
Marinade for chicken with mustard
Despite the fact that chicken meat is soft, it is also very often marinated in mustard. The fact is that this particular product gives chicken meat a special aroma that cannot be achieved with other marinating mixtures. It doesn’t matter what part of the chicken carcass was marinated in the mustard marinade. In any case, the meat will turn out deliciously juicy and fragrant.
Ingredients:
Three tablespoons of hot mustard;
Two tablespoons of olive oil;
A tablespoon of freshly squeezed lemon juice;
Five cloves of garlic;
A pinch of rosemary;
Black pepper to taste;
Half a teaspoon of salt;
Favorite fresh or dried herbs.
Cooking method:
Wash the lemon and squeeze a tablespoon of juice.
Pour lemon juice into the marinade container.
Add olive oil. Mix.
Finely chop the greens.
Remove the peel from the garlic and chop it with a knife.
Add mustard, salt, herbs, pepper and garlic to the mixture of oil and lemon juice.
Mix everything.
For whole chicken or chopped portioned pieces pour out the marinade.
Coat the meat spicy mixture.
Place in the refrigerator for 10-12 hours.
Marinadgorchitsa with honey
The combination of mustard and honey is considered classic. The marinade gives the meat a sweetish-spicy taste and amazing aroma. The amount of spices can be varied at your discretion. The only required component of this marinade is paprika. It gives the dish a nice color and wonderful aroma.
Ingredients:
A tablespoon of medium-hot or grain mustard;
A teaspoon of liquid buckwheat honey;
A tablespoon of ground paprika;
A teaspoon of salt;
Half a spoon of ground black pepper or a mixture of peppers;
Six cloves of garlic;
Coriander tea boat.
Cooking method:
Mix salt and spices in a glass plate.
Mix honey with mustard, mix thoroughly to form homogeneous mass.
Grate peeled garlic cloves onto fine grater or chop with a sharp knife.
Rub a piece of meat with a mixture of salt and spices.
Then rub with garlic paste.
Pour the honey-mustard mixture over the meat and spread it over the entire piece with your hands.
Wrap the meat in transparent cling film, put in the refrigerator for at least an hour.
Ideally, the meat should spend at least 12 hours under the film.
Marinade for chicken with mustard, honey and soy sauce
Tender chicken meat also goes well with honey. Cooked with mustard-honey sauce, it turns out slightly sweet, with a pleasant mustard note. The addition of soy sauce gives the mustard marinade a distinct oriental flavor.
Ingredients:
A tablespoon of floral liquid honey;
A tablespoon of mustard beans;
A tablespoon of soy sauce;
Two cloves of garlic;
A teaspoon of pink pepper (or other to taste);
Two tablespoons of vegetable oil;
Half a teaspoon of salt;
Ready seasoning for chicken or a mixture of spices to your taste.
Cooking method:
Combine the oil and soy sauce in a glass bowl and mix well.
Spread mustard grains.
Add honey and mix everything again.
Grate the peeled garlic on a fine grater and add to the mixture.
Add chicken spice mixture, salt, stir.
Marinate a whole or chopped chicken carcass in honey mustard spicy sauce and place in the refrigerator for 10 hours.
Mustard marinade for pork
A successful version of mustard marinade with the addition of sour cream gives pork meat Very unusual taste. You can use store bought or homemade sour cream. In the first case, the meat will turn out a little spicier, in the second a distinct creamy tint will appear. Herbs can be replaced with others at your discretion.
Ingredients:
A tablespoon of hot mustard;
A glass of sour cream;
Five cloves of garlic;
Two medium onions;
A teaspoon of salt;
A tablespoon of rosemary and parsley, fresh or dried;
A teaspoon of ground black pepper or a mixture of peppers.
Cooking method:
Peel the onions and cut into rings.
Chop the peeled garlic cloves as finely as possible with a sharp knife.
Wash fresh herbs, dry with a paper towel and chop finely.
Mix sour cream, mustard, salt, herbs, onion, garlic in a bowl, mix everything well.
Pork pieces or whole piece coat with sour cream and mustard mixture, place in the refrigerator for 2-4 hours.
Mustard marinade with zest and honey
Orange zest– an excellent component for preparing mustard marinades. It adds flavor meat dish A festive shade that goes well with mustard and honey notes.
Ingredients:
Half a glass of ready-made mustard (you can dilute mustard powder);
One large orange;
Half a teaspoon of salt;
A tablespoon of liquid buckwheat or flower honey;
A teaspoon of cumin;
A teaspoon of black or allspice ground pepper.
Cooking method:
Wash the orange, scald with boiling water, and remove the zest from it using a grater.
Mix mustard and honey in a bowl.
Add zest, cumin, salt, pepper, mix well.
If the mixture is very thick, add 1-2 tablespoons mineral water.
Marinate the meat and place in the refrigerator for an hour.
Mustard marinade with wine
White dry wine could be an excellent component for various marinades from mustard. Playing the role of vinegar, it gives light spicy shade of the mixture and makes the meat even more tender. The onion in this recipe gives the dish not only a pungent aroma and taste, but also a wonderful juiciness.
Ingredients:
3-4 tablespoons of dry mustard powder (depending on the amount of mustard meat, you can take more or less);
Five onions;
Partial glass of weak wine ( white variety);
A teaspoon of salt.
Cooking method:
Sprinkle the meat (washed and chopped) prepared for frying on coals or in a frying pan with dry mustard powder. The meat should be completely covered with mustard slurry.
The meat should stand for room temperature about an hour.
Peel the onions and pass through a meat grinder.
Pour wine into the onion and stir.
Pour the onion mixture over the meat and leave it alone again for two hours.
Salt the meat to taste, leave for another half hour, then cook according to the recipe.
Mustard marinade with soy sauce
The recipe is suitable for cooking pork, although chicken can also be marinated with the mustard-soy mixture. The marinade turns out very spicy and aromatic.
Ingredients:
Two hundred grams of ready-made mustard;
Two large onions;
Two tablespoons soy thick sauce;
A teaspoon of ground black pepper;
A pinch of oregano, if desired, or your favorite spices.
Cooking method:
Peel the onions and cut into large rings.
Combine soy sauce and mustard in a marinade bowl and stir.
Add pepper, oregano or spices.
Post onion rings.
Marinate pieces of meat in the mixture.
Place the meat in the refrigerator for three hours, then cook according to the basic recipe.
Mustard marinade for lamb
To give characteristic smell lamb has more subtle notes, you can use any recipe for mustard marinades. A mixture of the main ingredient with lemon juice, cilantro and garlic is especially good. It turns out very tasty, aromatic meat.
Ingredients:
Five tablespoons of dry mustard powder;
Three tablespoons of vegetable oil;
Two tablespoons of soy sauce;
Medium head of garlic;
Pepper and favorite seasonings to taste;
A bunch of fresh cilantro or a tablespoon of dried herb.
Cooking method:
Mustard powder dilute with soy sauce.
Wash the lemon, cut into two parts and squeeze out five tablespoons of juice.
Separate the garlic into slices, peel and chop finely (you can grate it, but the taste will not be the same).
Wash fresh cilantro, pat dry with a paper towel and finely chop.
Pour lemon juice into the mustard, add cilantro, chopped garlic, pepper and seasonings as desired.
Pour oil into the meat and stir.
Pour in the marinade and mix well with your hands.
Place the lamb in the refrigerator for 6-8 hours.
From time to time (2-3 times during the entire marinating time) stir the meat in the marinade.
Mustard and beer marinade for any meat
A simple recipe for meat marinated in mustard and beer involves using only two main ingredients. The result is meat with an original, delicious taste. The marinade is suitable for any meat. The ingredients for the marinade are indicated for 1.5 kg of meat pulp.
Ingredients:
A glass of dark beer;
A glass of prepared mustard;
Pepper to taste;
A teaspoon of salt.
Cooking method:
Carefully cut the prepared meat into portions.
Coat each piece generously ready mustard.
Sprinkle the meat with pepper and leave to marinate for an hour.
Pour dark beer into the meat and put it in the refrigerator for three hours.
Dry on a towel.
Dissolve salt in ½ cup cold water.
Dip the pieces in flour and fry, sprinkled with salt solution.
Mustard will help to cook wonderful kebab from frozen meat. There is no need to thaw it completely. As soon as a knife can easily be inserted into the frozen meat, you need to coat the pieces with mustard and place them on the bottom shelf of the refrigerator for 2-3 hours for final thawing. This method allows you to save meat juice and will make the kebab as tasty as if it were made from fresh, not frozen meat.
Marinate the meat under mustard sauce needs to be refrigerated (unless the recipe specifically states otherwise).
To better saturate the sauce with the meat, the pieces can be pricked with a fork in 2-3 places.
Large pieces meats are marinated longer than small ones. If the dish needs to be cooked as quickly as possible, then the meat should be cut smaller.
There are several options for making honey mustard sauce. They are distinguished by their simplicity and unexpected combinations of ingredients, which should not be intimidating.
Recipe No. 1
Necessary:
2 tbsp. spoons of liquid honey,
2 tbsp. spoons of mustard,
1 tbsp. spoon of lemon juice,
2-3 tbsp. tablespoons vegetable oil,
various spices - optional and to taste.
How to cook:
Place honey in a small container and add mild mustard to it. Mix well.
Squeezed from a lemon required quantity juice, add it to the resulting mixture.
After this, you need to add a couple of tablespoons of refined vegetable oil and beat.
You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
Honey mustard sauce must be stored in the refrigerator.
Recipe No. 2
Necessary:
150 g honey, 100 g Dijon mustard,
1-2 tbsp. spoons of soy sauce,
onion,
10 g ginger root.
How aboutand is preparingb:
Place peeled onion, honey, fresh honey in a blender ginger root, mustard, soy sauce.
Finely chop the entire mixture and let it brew.
Recipe No. 3
Necessary:
1 tbsp. spoon of Dijon mustard,
2 tbsp. spoons of honey,
2 tbsp. spoons of olive oil,
1 tbsp. a spoonful of lemon juice,
1 tbsp. spoon of ginger,
How to cook:
After peeling the ginger, grate it on a fine grater.
Using a blender, mix mustard, honey, lemon juice and olive oil well.
Add ginger and mix thoroughly again.
Add salt.
Meat in honey mustard sauce
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Necessary:
1.5-2 kg – pork meat (neck, ham) can be on the bone,
1 jar of mustard,
2-3 tbsp. spoons of honey,
seasonings: 0.5 teaspoons of ginger, white pepper coarsely ground, turmeric, tarragon, rosemary, as well as 1.5 teaspoons of basil,
2 cloves of garlic.
How to cook:
- Make the sauce: put honey in a deep bowl with mustard and mix thoroughly. Add spices and herbs. No need to add salt to the sauce!
Place the washed and dried piece of pork on foil. Make several cuts in it and insert half a clove of garlic into it.
After this, coat the meat with a thick layer of dressing and immediately wrap it with foil. The seam should remain on top.
Place everything on a baking sheet and place in the oven, preheated to 200 degrees.
The dish needs to be baked for about 1.5-2.5 hours, depending on the size and type of meat.
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