Meat Marinades

These marinades are super with any meat. I sometimes mix the marinades in a resealable plastic bag, then drop in the meat, seal up the bag, give it all a good squish and pop in the fridge or freezer until I'm ready to use it. Most meat will be good in the fridge for three days or in the freezer for up to three months, still sitting in the marinade.

Ingredients


  • barbeque:
  • 3 garlic cloves (peeled and finely chopped)
  • 2 dashes of tabasco sauce
  • 1 tblsp worcestershire sauce
  • 1 tblsp olive oil
  • 1 tblsp soft dark brown sugar
  • 2 tblsp tomato ketchup
  • ½ lemon (juice)
  • 4-5 fresh rosemary sprigs (finely chopped)
  • ½ tsp paprika
  • a generous pinch of sea salt and freshly ground black pepper
  • garlic and herbs:
  • 4 garlic cloves (peeled and crushed)
  • a few fresh rosemary sprigs (roughly chopped)
  • a few fresh thyme sprigs (roughly chopped)
  • 2 tblsp olive oil
  • 1 lemon (juice)
  • a good pinch of sea salt and freshly ground black pepper
  • teriyaki:
  • 6 tblsp soy sauce
  • 2 tblsp rice wine
  • 1 thumb-sized piece of fresh root ginger (peeled and finely chopped)
  • 1 red chilli (finely chopped)
  • 3 garlic cloves (peeled and finely chopped)
  • 2 tblsp honey
  • 1 tblsp sunflower oil
  • balsamic:
  • 6 tblsp balsamic vinegar
  • 1 tblsp olive oil
  • 1 tsp dijon mustard
  • 3 garlic cloves (peeled and finely chopped)
  • 1 tblsp soft dark brown sugar
  • a good pinch of sea salt and freshly ground black pepper

Method

  1. To make any of these marinades, simply mix all of the ingredients until combined. All the quantities and ingredients here are just a starting point, so feel free to adapt them as you go.

Notes:

These recipes and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.





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