4 marinades for pork, lamb/chicken, beef, and vegetables

Tuesday, 15 November 2016.

4 marinades for pork, lamb/chicken, beef, and vegetables

We soften and add flavour to meat and vegetables using marinades. Remember: raw meat, fish and chicken may carry harmful bacteria into the marinade. Therefore, put the marinade in the fridge, and don't use any leftover marinade as a sauce, unless you boil it well. Raw sauces should be made using ingredients that have not come in contact with uncooked meat and chicken. Finally, it's best to marinate in glass or plastic, not metal, dishes. 

 

 

1. Cumin marinade for lamb and chicken: 2 tbsp honey, juice of 1 lemon, 1tsp cumin, 1 tsp cayenne pepper, 1 tsp grated ginger, 1/2 tsp grated cinnamon, 1 tsp allspice powder, 3 tbsp powdered coriander, 5 tbsp olive oil. Marinate for 1 1/2 hours.

2. Honey and thyme marinade for pork: 2 tbsp blossom honey, 2 tbsp olive oiljuice of 2 lemons, fresh thyme. Marinate for 1 hour. 

3. Tabasco and wine marinade for beef: 3 crushed garlic cloves, 3 tbsp olive oil, 1/2 tbsp cumin powder, 1 tbsp powdered coriander, 4-5 tbsp lemon juice, 1 tbsp brown sugar, 1 tsp tabasco sauce, 1 cup red wine. Marinate for 1 1/2 hours. 

 

4. Vegetable marinade: 5tbsp oregano, 5 tbsp coarse salt, 4 tbsp paprica, 4 tbsp powdered fennel seeds, 3 tbsp garlic powder, 3 tbsp dried onion, 2 tbsp cayenne pepper, 4 tbsp brown sugar, 5 tbsp olive oil. Marinate for 1 1/2 hours.