7 Tips for Barbecue Marinades:
- Marinade meats to moisten and tenderise beforehand to add flavour and speed up the cooking process.
- Prepare in advance according to the recipe and store in a jar with a screw top lid until needed.
- Use oily marinades (but not too much oil) for dry foods such as lean meat, chicken or white fisher and wine or vinegar-based marinades for rich foods with a higher fat content such as duck, lamb and pork.
- Coat the meat or fish completely with the marinade, cover with cling film and leave in the fridge for at least an hour or longer to for the best results
- Do not add salt to the marinade as it draws out the juices from the meat – instead add it just before cooking or afterwards.
- Just before cooking remove excess marinade by lifting out with tongs to drain off. Leave at room temperate before cooking.
- Never ever use left over marinade to make a sauce. Throw it out as soon as you remove the raw meat.
Popular Marinade for meat or fish:
- 1 garlic clove, crushed
- 3 tbsp sunflower or olive oil
- 3 tbsp dry sherry
- 1 tsp Worcestershire sauce
- 1 tbs dark soy sauce
- Freshly ground pepper
Popular Marinade for Chicken:
- 3 lemons squeezed
- 2 tbsp dried rosemary
- 60ml of olive oil
- 1-2 cloves crushed garlic
- 2 teaspoons salt
- Half a teaspoon white pepper