Hot marinade

Hot marinade

Total: 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 84 kcal
, Fat: 9 g
, Carbohydrate: 1 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp olive oil
½ pomegranate, halved, squeezed out (see note, yields approx. 2 tbsp)
¼ tsp bourbon vanilla powder
1 red chilli, deseeded, cut into rings
1 tbsp rosemary, finely chopped
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How it's done

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Mix the oil with the remaining ingredients.

Good to know
Tip: Cover and refrigerate half of the marinade. Coat approx. 600 g of red meat (e.g. steaks or cutlets), chicken or fish (e.g. whole trout) with the remainder of the marinade, cover and marinate in the fridge for approx. 3 hrs. Pat dry the meat, chicken or fish, season and grill. Brush with the reserved marinade while cooking.
Note: Squeeze the juice out of the pomegranate half using a lemon squeezer. Watch out for splashes – they can be hard to get out of clothes.

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