
Fruit Marinades
Ready for a cooking secret that will change your braai and grilling experience? Using Clover’s range of Krush Nectar flavours, make marinades that transform ordinary meat into something extraordinary and mouth-watering, bursting with flavour and tenderness!
Ingredients:
- 1 cup Krush Apple Nectar
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried thyme
- Salt and pepper to taste
How To Make
Apple Nectar Marinade for Pork/Lamb Chops
- In a bowl, whisk together Krush Apple Nectar, soy sauce, olive oil, garlic, Dijon mustard, honey, thyme, salt, and pepper until well combined.
- Place the pork chops in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the pork chops, ensuring they are well coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
- Preheat the grill to medium-high heat.
Remove the pork chops from the marinade and discard the marinade. - Grill the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
Let the pork chops rest for a few minutes before serving.
Ingredients:
- 1 cup Krush Guava Nectar
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
How To Make Guava Nectar Marinade for Chicken
- In a bowl, whisk together Krush Guava Nectar, soy sauce, lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper until well combined.
- Place the chicken pieces (breasts, thighs, or drumsticks) in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, ensuring it is well coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
- Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade. - Grill the chicken for 6-8 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Ingredients:
- 1 cup Clover Krush Nectar (Mango)
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp chili flakes (optional)
- Salt and pepper to taste
How To Make Mango Nectar Marinade for Shrimp
- In a bowl, whisk together Krush Mango Nectar, soy sauce, lime juice, olive oil, garlic, ginger, chili flakes (if using), salt, and pepper until well combined.
- Place the shrimp in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the shrimp, ensuring they are well coated.
- Seal the bag or cover the dish and refrigerate for 30 minutes to 1 hour.
- Preheat the grill to medium-high heat.
- Remove the shrimp from the marinade and discard the marinade.
- Thread the shrimp onto skewers and grill for 2-3 minutes on each side, or until they are pink and opaque.
- Serve the shrimp immediately.
Ingredients:
- 1 cup Clover Krush Nectar (Orange)
- 1/4 cup soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp black pepper
- Salt to taste
How To Make Orange Nectar Marinade for Beef
- In a bowl, whisk together Krush Orange Nectar, soy sauce, balsamic vinegar, olive oil, garlic, oregano, black pepper, and salt until well combined.
- Place the beef steaks or kebabs in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the beef, ensuring it is well coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
- Preheat the grill to medium-high heat.
- Remove the beef from the marinade and discard the marinade.
- Grill the beef for 4-6 minutes on each side, or until it reaches your desired level of doneness.
- Let the beef rest for a few minutes before serving.