User Guide

GRILLED LEMON & HERB CHICKEN
4 Lemons, juiced
5 sprigs Rosemary, stalk removed
5 sprigs Sage, leaves only
10 sprigs Thyme, leaves only
3 cloves Garlic
½ cup Extra Virgin Olive Oil
Place all ingredients except olive oil in the blender and blend on low speed. Gradually increase
speed to maximum and slowly add the olive oil through the small hole in the lid. Marinade your
favourite cut of chicken overnight, then grill on the barbecue for best results.
BBQ MARINADE
1 medium Onion, peeled & quartered
3 cloves Garlic
½ red chili, optional
2 tbsp Extra Virgin Olive Oil
400g tin Diced tomatoes
4 tbsp Tomato sauce
1 tbsp Brown sugar
1 tbsp Worcestershire sauce
2 tbsp Apple cider vinegar
2 tbsp Dijon mustard
Salt & Pepper, to taste
Place onion, garlic and chili into the blender jug and blend on medium speed until nely
chopped.
Heat olive oil in a saucepan, and sauté the chopped ingredients until golden brown. Add
remaining ingredients to the blender and purée on medium speed for 10-15 seconds. Combine
all ingredients in the saucepan and simmer for 10 minutes, or until slightly thickened. Store in the
fridge in an air tight container for 1 – 2 weeks. Use the sauce for marinading pork ribs for oven
roasting or basting barbecued meats.