MISTER MARINADE Meat Glaze BBQ Rub Marinade 200g All Flavours (Tikka)

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Once all the sausages are cut into cocktail sizes, I put an equal amount into three large freezer bags and then add the marinades described below to each one. Marinade three: 1 dessert spoon of oil, 1 dessert spoon of brown ketchup (I use Stoke’s brown sauce), 1 dessert spoon of brown French mustard.

the flavour was amazing, it had the perfect amount of salt and pepper and extremely extremely moreish! I serve them in different bowls on the cold buffet table – everyone loves them so they don’t last long! Marinade two: 1 dessert spoon of oil, 1 dessert spoon of runny honey, 1 dessert spoon of readymade English mustard.Marinade one: 1 dessert spoon of oil (light olive or rapeseed), 1 dessert spoons of dark soy sauce, 1 dessert spoon of Worcestershire sauce.

For me this chicken was so so so good, and I tried it on scampi and some fries and mmmm super addictive.If your like me just really starting in the kitchen, or love being in the kitchen I highly recommend you try these products! Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). These delicious cocktail sausages from my butcher, Mr Hubbard, are a Pigeon Cottage Christmas party favourite. I started with this one as I have had a few salt and pepper seasonings before, mostly on my chips and they tasted amazing.