Marinades

Hi guys!


It is that time of year again: the barbecue is finally getting geared up again and ready to cook some great meat outside. I love barbecue season as you have unlimited possibilities and fully act your creativity out. 


I have been looking up and experimenting with a few recipes for marinade as I find plain meat great every once in a while, but too boring to keep eating it all summer long. These marinades will live up the meat and add great flavor to your next barbecue session.


I have been using marinades on lamb and beef, but they might work on pork as well. When marinating chicken, you might want to turn to different flavors that complement the chicken better. 


Fennel and Thyme-crust (for steaks):


1 teaspoon crushed fennel seeds
1 teaspoon sea salt flakes
2 tablespoons chopped thyme leaves
2 crushed cloves garlic
oil for brushing


Combine the dry ingredients. Brush the steaks with oil and rub with the mixture. Leave covered in the fridge for at least 2 hours.
(Donna Hay magazine summer 2012, Feb-March 2012, the best of summer dinners)

Honey-herb-marinade (for lamb):


2 cloves garlic
1 bunch mint leaves
1 bunch parsley
1 bunch coriander leaves
60ml (1/4 cup) red-wine vinegar
2 tablespoons honey
Sea salt and pepper


Chop the herbs, combine with vinegar and honey. Place the lamb in a bowl (non-metallic) and pour over the marinade. Cover and refrigerate for at least 2 hours. 
(Donna Hay, Fast, Fresh, Simple)
I slightly altered it because I didn't have herbs and combined the garlic with honey and a little olive oil.

Honey and balsamic marinade (for beef, lamb):


2 tablespoons olive oil
1/4 cup (60 ml) honey
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
sea salt and cracked black pepper


Place the oil, garlic, honey, balsamic, salt and pepper in a small bowl and mix to combine. Add the meat and toss to coat. Cover with cling film and refrigerate for 2 hours at least.
(http://www.donnahay.com.au/recipes/mains/meat/honey-and-balsamic-lamb-cutlets-with-beetroot-leaf-and-ricotta-salad)

Basil, lemon and garlic marinade (for chicken):


1/4 cup chopped basil leaves
2 tablespoons lemon zest
2 cloves garlic, crushed
1/4 cup olive oil


Combine the ingredient in a bowl and out in the chicken. Toss to combine. Cover with cling film and allow to rest in the refrigerator for minimum 2 hours.
(http://www.donnahay.com.au/recipes/mains/poultry/basil-lemon-and-garlic-roasted-chicken)

Garlic and chili marinade (for prawns):

4 cloves garlic

2 small chilies, finely chopped

1/4 cup (60ml) olive oil

(2 tablespoons sea salt)

(1 tablespoon finely chopped parsley leaves)

(2 teaspoons finely grated lemon rind)

Crush the garlic and combine with the chilies and olive oil in a small bowl. Add the prawns and cover with cling film. Allow to sit in the refrigerator for 2 hours at least.

(http://www.donnahay.com.au/recipes/fastfood/seafood/garlic-and-chilli-prawn-skewers)
Donna uses the ingredients in brackets to mix a flavored salt that she serves with the prawns. I added them - without the salt! - to the marinade to get a fuller variety of flavors. 

I think this is a nice variety of marinades to get you started. I will continue looking at new recipes and trying new flavor combinations to keep you updated.


Have fun trying!