The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Jam Asian style Marinade and/or Sauce


This recipe takes only a few minutes to make and served with a grill pork tenderloin or a chicken breast it's really nice. For maximum impact, this recipe can be done a few days ahead to allow all the flavours to blend together.

50ml natural soy sauce
1cup boysenberry jelly
15 ml rice vinegar
15 ml sherry
1 TSP honey
1 TBSP fresh ginger, grated
1 TSP fresh garlic, grated
1 TBSP powder ginger
1 TSP powder garlic
Black pepper to taste
Powder cayenne pepper to taste if you feel like a bit of zing

Cook the fresh garlic and ginger for a minute or two, then add the rest of the ingredients to your pot on low heat until it boils.
Cool off half of the recipe for marinating a pork loin or even a simple chicken breast and the other half you can thicken up with cornstarch while it's still boiling for your finishing sauce.




Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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