4 spicy exotic flavours to liven up the barbecue

Marinades and spice blends have a magical way of enhancing the fragrance, texture and flavour of your foods. Here are four savoury recipes worth trying that will liven up all of your barbecued foods.

This zesty blend makes an excellent rub for all kinds of meats.

Ingredients

• 30 g (2 tbsp.) paprika
• 15 g (1 tbsp.) hot pepper flakes
• 15 g (1 tbsp.) celery salt
• 5 g (1 tsp.) allspice
• 2 cloves garlic
• 30 g (2 tbsp.) dehydrated onion
• 30 g (2 tbsp.) dried oregano
• 30 g (2 tbsp.) dried thyme
• 5 g (1 tsp.) peppercorns

To prepare
Pestle crush all the ingredients to obtain a very fine powder that can be refrigerated in an airtight container for up to one month.

With just a handful of ingredients, this Madra curry blend gives barbecued dishes a subtle exotic flavour.

Ingredients

• 2 dried peppers
• 60 g (4 tbsp.) coriander seeds
• 30 g (2 tbsp.) cumin seeds
• 5 g (1 tsp.) mustard seeds
• 15 g (1 tbsp.) black peppercorns
• 6 curry leaves
• 5 g (1 tsp.) powdered ginger
• 5 g (1 tsp.) turmeric

To prepare

1. In a pan, fry peppers, coriander, cumin, mustard and pepper until they give off their fragrance. Leave to cool.
2. Quickly dry-fry curry leaves and add the spices.
3. Reduce everything to a powder, sift and mix with ginger and turmeric.

Keep in an airtight container in the refrigerator for up to two months. Excellent to enhance the natural flavours of meats.

Add a unique Mediterranean taste to your next barbecue with this easy-to-make blend of fresh spices.

Ingredients

• 5 g (1 tsp.) saffron
• 5 g (1 tsp.) harissa
• 5 g (1 tsp.) ground cardamom
• 4 cloves
• 5 g (1 tsp.) cumin seeds
• 2 cloves garlic
• 45g (3 tbsp). fresh mint leaves
• 45g (3 tbsp) fresh coriander leaves

To prepare
Crush all the ingredients in a mortar to obtain a fine mixture. Refrigerate in an airtight container for up to one month.

Just-picked herbs are the secret ingredient in this tangy marinade.

Ingredients

• 125 ml (1/2 c.) balsamic vinegar
• 125 ml (1/2 c.) olive oil
• 45g (3 tbsp.) parsley or fresh coriander
• 15 g (1 tbsp.) sugar (optional)
• 30 g (2 tbsp.) fresh dill, chopped
• 2.5 g (1/2 tsp.) salt
• 1 pinch freshly ground black pepper

To prepare

Simply place all ingredients in a screw-top jar and shake to mix.

• This marinade, prepared the same day of use, allows you to marinate raw or slightly blanched vegetables like squash, zucchini and carrots. It can also be used to season a salad.

These marinades and spices are sure to give an exotic flavour to those beautiful summer evenings!