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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Fresh Lime & Coriander marinade.



    Zesty, juicy, spicy and aromatic. This Mexican inspired marinade is one to remember as it can be used for many types of meat and seafood.


    • 3 x tbsp Extra Virgin Olive oil
    • 4 x garlic cloves minced
    • 2 x tbsp fresh Lime juice
    • 4 x heaped tbsp chopped fresh Coriander, stems & leaves
    • 1 x tsp chilli flakes
    • 1 x small fresh red chilli (optional)
    • 1/2 tsp salt or more to taste
    • plus
    • a few fresh lime wedges for garnish
    • some chopped coriander leaves for garnish.



    Add all ingredients together in a large bowl and mix well to combine thoroughly.





    That's it, couldn't be simpler!

    Now you can choose to add whatever meat/fish you are using and add to marinade and leave for at least an hour if not overnight.

    I was using chicken fillets and halloumi cheese as I was also cooking for a couple of vegetarians. I split the marinade into two bowls and added the chicken to one and the halloumi to the other and popped into fridge overnight.



    Chicken fillets:


    Halloumi Cheese:


    The Chicken fillets after an overnight marinade turn almost white:


    Chicken on the grill pan:


    served over a bean & puy lentil salad:




    A great, tasty marinade suitable for chicken, lamb, fish and Halloumi cheese!

    So versatile and so easy, what are you waiting for?



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    Written by Foodie Fee

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