Recipe Types

Grills
Stir Fries
Barbeques
Dips, dressings and salads
Casseroles
Roasts
Starters
Autumn and winter

66 Our Marinades, Sauces and Dressings are created from fine natural ingredients to bring immediate flavour to meat, fish and vegetables - as a glaze, casserole, stir fry or barbeque sauce, marinade or dip.

All Jethro's sauces are great for experimenting with - but here are a few tried and tested tips to get you going! 99

Barbeques

Cajun Prawn Kebabs with Satay Sauce - Buy prepared prawn skewers or shelled tiger prawns. Marinate and skewer if necessary. Mix reserved marinade, 4 tbsp crunchy peanut butter and splash of water. Stir and heat to boiling. Grill prawns 2-3 minutes each side over hot coals. Serve over rice or noodle/beansprout mix with sauce.
Recomended by us - Cajun Lime Jalapeno

Lamb Chops with Mint Dressing - Marinate thin cut lamb chops. Cook quickly on the barbecue, ensuring the fat is browned and crispy. Serve with a green salad, flat bread and a mint dressing (yoghurt, chopped mint, minced garlic, squeeze of lemon, seasoning).
Recomended by us - Lemon Bay Rosemary

Pork and Pineapple Skewers - Cut good quality pork sausages into rounds about 1 inch long and marinate. Make kebabs by threading onion pieces, pineapple pieces and sausage pieces alternately. Brush with more marinade and grill. Sprinkle with chopped coriander and serve.
Recomended by us - Cajun Lime Jalapeno