SOLIS CITRUS JUICER PRO Mode D'emploi page 55

C U B A N „ M O J O "
M A R I N A D E
Makes approx. 2 cups
• Ingredients
2 oranges, halved
3 lemons, halved
2 limes, halved
60 ml (¼ cup) rice bran oil
5 cloves of garlic, chopped
1 fresh jalapeño chili, seeds
removed, finely chopped
1½ teaspoons ground cumin
1½ teaspoons dried oregano leaves
¾ teaspoon sea salt
½ teaspoon freshly ground black
pepper
• Directions
1. Use the juicer to squeeze the orange,
citrus and lime juice into a large con-
tainer.
2. Heat rice bran oil in a small saucepan
over medium heat. Add garlic and
cook, stirring for 2 – 3 minutes or un-
til softened and fragrant, do not allow
to brown. Remove from heat. Stir in
chili, cumin, oregano, salt and pepper.
Stir in fruit juice. Let the mixture cool
down completely.
Use as marinade for chicken, pork,
beef or seafood.
L I M E & L E M O N G R A S S
M A R I N A D E
Makes approx. 1¼ cups
• Ingredients
5 limes
1 stalk lemongrass, use only the pale
section, finely chopped
1 clove of garlic, chopped
2 tablespoons palm or brown sugar
1 tablespoon fish sauce
1 tablespoon finely chopped and
cleaned coriander root and stem
1 tablespoon finely chopped
coriander leaves
1 tablespoon vegetable oil
1 teaspoon ground white pepper
• Directions
1. Finely grate the rind of 1 lime into a
large jug.
2. Cut limes in half. Squeeze the lime
halves using the juicer. Stir in remain-
ing ingredients and combine.
Use as marinade for chicken, pork or
seafood.
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