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Old 05-30-2009, 01:45 PM   #11
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Join Date: Dec 2008
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I've just googled these ingredients to do this exact thing. A 6 year old thread and it's still helping.

I added some star anise and heated it through to get some of the flavour out of the spices, I also added some cornflour to help it stick when I flip the breasts in the marinade. Out of curiosity, is there a reason warming a marinade to bring the flavours together isn't normally recommended in recipes? (As you can guess, I don't do marinades that often.)

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Old 05-30-2009, 06:05 PM   #12
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Also one of my all-time favorite marinades. Mustard can be swapped with anything that will balance with honey. I, too, swear it goes with anything,
meat or vegetable.

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