Herbies Spices Recipes
Recardo Marinade with Orange and Olive Sauce
Ingredients
At a glance
Sauces & Dressings
Marinade:
2 small red onions, sliced
6 garlic cloves, unpeeled
1½ teaspoons Herbie’s Spices Allspice Ground
2 teaspoons Herbie’s Spices Cumin Seed Ground
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 Recado marinade (above)
450g can 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
Methods/steps
Marinade:
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Roast onion slices and garlic under a grill until brown.
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Dry-fry the allspice and cumin until fragrant.
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Place all ingredients in a blender and process until smooth.
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Use half the mixture to marinate your chosen meat, and save the other half for the sauce (below).
Sauce:
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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.
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Heat oil and recado marinade in a large pan, then add tomatoes and simmer for 5 minutes.
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Add all other remaining ingredients and simmer until the sauce reduces – about 10 minutes – stirring occasionally.
Additional Tips
Barbecue or grill your marinated meat, and serve the sauce on the side.
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