Recardo Marinade with Orange and Olive Sauce

    40 minutes

    A tangy, tasty roasted onion and garlic, and lime and chilli marinade. This recipe enables you to use the half the marinade to marinate your meat and the other half in a sauce to serve with the meat when its cooked.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Makes: 450 g of marinade

    • Marinade
    • 2 small red onions, sliced
    • 6 garlic cloves, unpeeled
    • 1 1/2 teaspoons Herbie's Spices Ground Allspice
    • 2 teaspoons Herbie's Spices Ground Cumin Seed
    • 2 teaspoons Herbie's Spices Oregano Leaves
    • 4 tablespoons vegetable or olive oil
    • juice of 2 limes
    • 1 fresh red chilli, more or less to taste
    • salt and pepper to taste
    • Sauce
    • 2 red capsicums
    • 1 yellow capsicum
    • 3 tablespoons olive oil
    • 2nd half of the Recado marinade (above)
    • 450g tin crushed tomatoes
    • zest and juice of 1 large orange
    • 25-30 green olives
    • 2 bunches coriander, leaves picked and chopped
    • pepper and salt to taste

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. To make the marinade, grill onion slices and garlic under a grill until brown. Dry-fry the allspice and cumin until fragrant.
    2. Place all ingredients in a blender and process until smooth.
    3. Use half the mixture to marinate your chosen meat, and save the other half for the sauce (below).
    4. To make the sauce, halve and de-seed capsicums, roast, skin side up, under griller until skin blackens and blisters, then peel. Cut into thin slices and set aside.
    5. Heat oil and recado marinade in a large pan, then add tomatoes and simmer for 5 minutes.
    6. Add all other remaining ingredients and simmer until the sauce reduces - about 10 minutes - stirring occasionally.

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