This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > November 2016 > LOOSE ENDS

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas

WHISKY

FROM SPICED HOT TODDY CAKE [SPICE COLLECTOR’S EDITION]

WHISKYMARINATED STEAK

Combine 50ml whisky, 50ml clear honey, 50ml soy sauce, a finely grated thumb-size piece of ginger and a crushed garlic clove. Put this marinade into a deep dish with 2 steaks, turning them to coat. Cover and chill overnight in the fridge. Bring to room temperature, shake off the excess marinade, then grill to your liking.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - November 2016
If you own the issue, Login to read the full article now.
Single Issue - November 2016
$5.99
Or 599 points
Annual Digital Subscription
Only $ 4.00 per issue
SAVE
33%
$47.99
Or 4799 points
6 Month Digital Subscription
Only $ 4.16 per issue
SAVE
30%
$24.99
Or 2499 points

View Issues

About Delicious Magazine

The November issue of delicious. is all about celebration. You’ll find a 20-page mix-and-match dinner party planner, as well as the recipes Rick Stein and his chef friends love to cook for others; even our midweek recipes have had a smart makeover. There are also guides to party fizz and cooking with spice. And with Christmas on the horizon we’ve asked Chetna Makan from GBBO to share her stunning festive cake recipe and compiled the ultimate gift guide for foodies so you can start planning now.