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1 Jamie Oliver's best barbecued meat & homemade barbecue sauce

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Jamie Oliver's best barbecued meat & homemade barbecue sauce

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Ingredients

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Marinade

  • 1 heaped teaspoon cumin seeds
  • 2 tablespoons fennel seeds
  • 5 cloves, whole
  • 1/4 teaspoon black peppercorns
  • 1/2 teaspoon rock salt
  • 2 sprigs fresh rosemary, large sprigs, leaves only
  • 2 tablespoons Fresh Lemon thyme, leaves only
  • 1 Orange, zest and juice separate
  • 5-7 cloves garlic, skin peeled
  • 4 heaped teaspoons paprika, smoked or sweet
  • 6 tablespoons balsamic vinegar, (approx 80gm)
  • 260 grams Tomato purée (passata)
  • 15 grams brown sugar
  • 10 bay leaves
  • 75 grams olive oil
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Recipe's preparation

  1. Preheat your oven to 180 degrees or light your barbecue/webber.

     

    Place cumin seeds, fennel seeds, cloves, black peppercorns and rock salt into mixing bowl and mill 30 seconds, speed 9. Set aside.

     

    Place rosemary leaves, lemon thyme (or thyme), orange zest only, and garlic into mixing bowl and chop 10-15 seconds, speed 7.

     

    Add back in the ground spices from the first step, plus orange juice, paprika, balsamic vinegar, tomato passata, brown sugar, bay leaves and olive oil and heat 10 minutes, 100 degrees, Counter-clockwise operation, speed 1 to infuse the herbs into the oil.

     

    Rub your chosen meat all over with the marinade, really getting into all the meat. Put the meat in a baking/roasting tray and pour the remainder of the marinade over the meat. Place your meat in the over/bbq/webber until tender (time will vary based on meat chosen, weight & method of cooking).

     

    We finish the meat off on a hot bbq/webber to really sear it. But remember to keep turning and brushing/basting the meat with the sticky sauce left in the tray until you've built up a lovely caramalised/sticky crust.

     

    Serve with vegetables/salad, etc.

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Tip

This marinade will do one of the following but is easy to double and do several types of meat for christmas/special occassions:

 

1.8kg chicken, spatchcocked OR

2kgs of chicken thighs (as in picture) OR

3kgs of leg of lamb OR

2kg pork rib racks

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • what a winner!!! the whole

    Submitted by Angsant on 3. August 2016 - 10:08.

    what a winner!!! the whole family loved it. Used it with chicken ribs. Winner winner

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  • A huge hit with the family!

    Submitted by CLaidlaw on 10. November 2015 - 12:08.

    A huge hit with the family!  I was glad I had leftovers for lunch the next day.  tmrc_emoticons.)

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  • i didn't have an orange so

    Submitted by Klmalone on 10. December 2014 - 13:36.

    i didn't have an orange so used a lemon instead but still tasted beautiful 

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  • "Delicious!" Was the general

    Submitted by Deenamarguerita on 7. April 2014 - 17:53.

    "Delicious!" Was the general opinion of everyone in my family! I saw that this had no comments or ratings and thought how can you go wrong with Jamie Oliver! Just wondering - was I meant to add the orange juice in at any time? I didn't and it was still wonderful... We had it on chicken with quirky Jo's fried rice.  Again I'll add - Delicious!

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