[CH] Lime marinade
Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 19 Apr 1999 20:35:33 -0700
Hi Mary-Anne and all who might be interested...Sunday, I was looking for
a lime marinade for a chicken that I was planning on doing in the
convection oven...horrors, I did not have any limes, did not want to go
out for some so looked in my fridge(yeah, the same one with all the
sauce bottles)and I found some Hanifs Lime pickle, made in India. so
Voila!!! I took two tablespoons of that, two tablespoons of chopped
ginger, one tablespoon of chopped garlic, half cup of white wine, and
spun it all in a little food processor....slathered it all over the
bird, into a plastic bag, and into the fridge for about five hours, took
it out and put it in the convection oven at 300F for about 45 minutes,
and it came out absolutely perfect. Now I was going to add some more
heat to this, until I tried the pickle, and remembered that it was
loaded with mustard oil, and I decided not to, until I had tasted the
end result. Am I going to do that one again? Am I ever though! Tonight
we had hot and sour soup with the stock made from the carcas, and it was
fabulous, along with plain Thai rice, and two steam buns, and I still
have enough chicken left to do enchiladas tomorrow night. That Indian
lime pickle is really great stuff. Just thought that you would
appreciate this one. Cheers, Doug in BC