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Marinade Preparation for: (roasting, baking, grilling, frying, barbecues, kebabs etc).

  • Prepare 2lbs (1kg) of meat or meat free options (see below) and -
  • 1 level dessertspoon - Gramma's Herbal Seasoning,
  • 50ml (2 fl.oz / 3 tablespoons), - Water
  • 1 dessertspoon (tinned or pureed) - Tomato
  • 1 dessertspoon.- Cider Vinegar or Lemon Juice
  • ½ - 1 teaspoon (optional). - Celtic Sea Salt to taste
  • ¼ - ½ teaspoon. - Gramma's Herbal Pepper Sauce

  • MEAT FREE OPTIONS (i.e. soya, tofu, beans, lentils or vegetables etc).

Mix well and cook as follows...


  • Pour the marinade all over the meat or vegetables and rub in well. Cover or wrap in foil or grease proof paper. Bake / Roast in the centre of a hot oven, Baste every 20 minutes to keep moist. Remove foil or grease proof paper for the last 5 minutes and allow to brown on both sides.

    • Place meat / vegetables on the grill and brush over with the marinade to baste whilst cooking.

      • STIR FRY:
      • After frying meats or vegetables, pour in the marinade mixture, stir well and continue to stir fry until tender. For added flavour, add 1 stock cube (dissolve in a little boiling water) or 1 dessertspoon of Oyster Sauce and a little extra water if necessary. Omit the Celtic Sea Salt. We recommend: using Gramma's 'Original', 'Hot & Spicy' or Creole Seasonings.

        • SHALLOW and DEEP FRYING:
        • Marinade the meat for at least 2 hours or overnight. Remove and drain. Put seasoned flour (see below) in a plastic bag and add the meat. Shake well to coat all over, then remove the meat and dust off any excess flour and fry in hot oil until cooked.

          • SEASONED FLOUR:
          • 1lb (500g) - Flour
            1 dessertspoon - Gramma's Herbal Seasoning
            ½ - 1 teaspoon - Celtic Sea Salt

            • FRYING & GRILLING:
            • Sprinkle 1 dessertspoon of any Gramma's Herbal Seasoning with a little salt, all over the meat, meat free options or vegetables. Rub in well, then fry or grill (brush over with a little oil) until cooked.

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