MARINADES

A marinade is a liquid or pastes that are used to soak food before cooking. It helps to tenderize meat, poultry, fish and seafood, and adds flavour and moisture, ensuring that the food remains succulent throughout cooking.
Always marinate food in a non-metallic dish or in a plastic food bag. Food should be submerged in the marinade and turned from time to time. Resist the temptation to marinate for longer than stated as the food may become too soft. As a general rule, fish needs to be marinated for 2—3 hours, while meat can be marinated for up to 24 hours, depending on the actual marinade.

 

Sticky Barbecue Marinade

Especially good with pork spare ribs, sausages or chicken, these tasty marinade cooks to a gloriously sticky, flavoursome coating. Try using other types of preserves, such as apricot jam, redcurrant jelly or marmalade, in place of the plum jam.

Makes enough for about 500 g/11b 2 oz meat, poultry or fish
55 g/2 or soft light or dark brown sugar
5 tbsp plum jam
2 tbsp tomato purée
2 tbsp white wine vinegar
1 tbsp wholegrain mustard

Heat all the ingredients in a saucepan over low heat, stirring until smooth. Remove from the heat and leave to cool.
Meanwhile, score the meat, poultry or fish portions deeply with a sharp knife. Put the prepared meat, poultry or fish in a shallow non-metallic dish or plastic food bag.
Pour the marinade over the prepared meat, poultry or fish and turn to coat.

Cover tightly or seal and leave to marinate in the refrigerator, turning occasionally, for at least an hour or preferably, for meat only, overnight before cooking.

 

Tandoori Yogurt Marinade

This is a classic creamy Indian marinade and provides just a hint of heat from the spices. It is a great marinade to enhance the flavours of a grilled rack of lamb or a chicken dish.

Makes enough for about 500 g/11b 2 oz meat,
poultry or fish
1 tsp chilli powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp garam masala
1 tsp ground cinnamon
4 onions, finely chopped
2 garlic cloves, crushed
300 ml/10 fl oz natural yogurt
juice of 2 lemons
5 tbsp sunflower or groundnut oil
5 tbsp tomato purée
2 tbsp white or red wine vinegar
2 tbsp soft dark brown sugar
2 tsp grated fresh ginger
salt and pepper
Score the meat, poultry or fish portions deeply with a sharp knife. Put the prepared meat, poultry or fish in a shallow non-metallic dish or plastic food bag.
Mix all the dry spices in a jug or small bowl, then add all the remaining ingredients and stir until thoroughly combined.
Pour the marinade over the prepared meat, poultry, or fish and turn to coat.
Cover tightly or seal and leave to marinate in the refrigerator, turning occasionally, for up to 2 hours for fish or 4—6 hours or overnight for meat and poultry before cooking.

 

Spicy Beer Marinade

This gutsy marinade goes particularly well with beef, venison and wild boar, and the beer in the marinade makes it wonderfully tender as well as flavoursome.

Makes enough for about 500 g/11b 2 oz meat or game
350 ml/12 fl oz beer
100 ml/3i/2 ft oz soy sauce
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1 garlic clove, finely chopped
1 tbsp wholegrain mustard
2 tsp paprika
1 tsp salt
1 tsp pepper

Score the meat or game portions deeply with a sharp knife. Put the prepared meat or game in a shallow non-metallic dish or plastic food bag.

Mix all the ingredients in a jug or small bowl until thoroughly combined.

Pour the marinade over the prepared meat or game and turn to coat.

Cover tightly or seal and leave to marinate in the refrigerator, occasionally turning, for up to 6 hours before cooking.

 

Teriyaki Marinade

This Japanese-style marinade is perfect for use with salmon and trout fillets, chicken, duck and beef steaks.

Makes enough for about 500 g/11b 2 oz meat, poultry or fish
125 ml/4 fl oz dark soy sauce
200 ml/7 fl oz mirin or pale, dry sherry
1 tbsp soft light brown sugar

Score the meat, poultry or fish portions deeply with a sharp knife. Put the prepared meat, poultry or fish in a shallow non-metallic dish or plastic food bag.

Heat all the ingredients in a large frying pan over medium heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool.

Pour the marinade over the prepared meat, poultry or fish and turn to coat.

Cover tightly or seal and leave to marinate in the refrigerator, occasionally turning, for up to 24 hours before cooking.