Birch Syrup BBQ Marinade -

Welcome to our enticing recipe guide for Birch Syrup BBQ Marinade, a delightful concoction that will elevate your grilled dishes to new heights of flavour and satisfaction. This uniquely tantalising marinade is the perfect blend of rich, earthy Birch syrup, tangy vinegar, and aromatic spices, creating a harmonious symphony that will beautifully enhance your favourite meats, seafood, and vegetables.

In this guide, we’ll guide you step by step through the process of creating this versatile marinade from scratch, ensuring that you can effortlessly transform your BBQ meals into unforgettable culinary experiences. Along the way, we’ll share valuable tips and insights to help you achieve the perfect balance of flavours, as well as ideas for customising the recipe to cater to your personal tastes and dietary requirements.

So gather your ingredients, fire up your grill, and prepare to embark on a gastronomic journey that will leave your taste buds dancing with delight. Get ready to discover the magic of Birch Syrup BBQ Marinade and unlock the full potential of your outdoor cooking adventures!

Ingredients:

3tblsp Birch sap syrup – Find our Birch Syrup making guide here
3tblsp vegetable oil
1 orange – juice of
20g Wild Garlic (finely chopped) – or 2 cloves garlic. Find our Wild Garlic foraging guide here, or experiment with other tasty members of the Allium family
4 fresh Mugwort sprigs (or thyme). Find out how to identify Mugwort here – and be aware it is not suitable for consumption while pregnant.
1tsp finely ground Alexanders seeds (or black pepper). Alexanders identification here!

Method:

In a small pan mix all of the ingredients and simmer for 3 minutes until well combined.
Cool and store in the fridge or marinade straight away
Marinade prior to cooking and brush on during cooking.

The principle is really that simple – but you can fine tune the marinade to bring out the wild flavours to your taste. You might find that Mugwort has a slightly different earthy, herbal flavour if used fresh than if you are using dried leaves from last year, for instance. And that leaves picked later in the season may be more bitter. Wild garlic is a punchy, powerful flavour that is popular for good reason – but if you enjoy that its worth comparing it to 3 Corner leek, which can be used in the same way. The more you cook with wild foraged spices, the more you will get to know their unique flavours and be inspired to combine them different ways.