The point I’m trying to make is simple, if you marinate your meat it will taste better. There is nothing quite like smothering a decent cut of meat in butter infused with garlic and herbs and layering lemon slices over the top. It’s like an explosion of harmonious tastes in your mouth. And, when you really start to think about marinating your food you’ll realise the flavour combinations are endless.
Don’t know where to start? Here’s a little piece of advice, if you think it will work, it most probably will. Remember these basic foundations and you can’t go wrong:
- Garlic, white wine (or olive oil), lemon and thyme – perfect for chicken
- Soy, garlic, ginger and lime – great with fish
- Garlic, red wine, rosemary and thyme –delicious with lamb or beef
- Extra virgin olive oil, chilli, garlic and basil – for perfect spicy prawns
Time - Marinating times vary depending upon the size and cut of meat, or indeed fish. For diced meats an hour is fine, for larger cuts of meat you may find 3-4 hours best. Fish will take slightly less time than diced meats. But, if you don’t have an hour to wait, make sure marinating is the first job you do, even if the meat gets half an hour in a pool of flavour it’s going to taste better than before.
Safety - Always leave meats to marinate in the fridge. When the temperature rises bacteria can develop. And, do not reuse marinade that has been in contact with raw meat; if you need extra marinade to serve retain some before marinating your meat.
Storage - Using a re-sealable plastic bag is a great way of marinating to ensure all of the meat is covered, plastic containers also work well. Avoid using metal bowls as the acid can react with the metal.
Got an amazing marinade recipe? Comment below and share it with us...