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Post by romily on Jun 23, 2014 4:31:29 GMT -5
What's your favourite marinade for meat - either to stir fry or barbeque, or pan fry?
I need some inspirations - I usually use soy/oyster sauce, or sweet chilli sauce...but would love more variety!
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Post by weeg on Jun 23, 2014 5:05:05 GMT -5
Olive oil, Lemon juice, garlic, whatever herbs suit the meat (or are kicking around). Yesterday I did pork steaks in this with thyme and cooked on the BBQ. Fab.
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Post by wombatrois on Jun 23, 2014 6:58:55 GMT -5
Yes, what weeg said - it's a staple of mine too. We don't eat much meat, so I don't marinade much else other than this combo. I have used red wine and some olive oil and spices for steak in the past.
A nice Thai marinade for chicken, that might work for other meats (pork, for eg), is garlic, coriander root, turmeric, palm sugar and fish sauce. You need to line your pan with foil when you cook it because the sugar can make cleaning a real pain (just throw out the foil), but it's worth it b/c it's pretty yummy. I usually use chicken thighs and serve it with green papaya salad and rice.
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Post by romily on Jun 23, 2014 7:26:39 GMT -5
Great ideas, keep them coming:)
I'm trying to have a no carb dinner every second night for a while, so basically some meat/poultry/fish and veg, and am really looking for ideas to make it interesting and flavourful.
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Post by Queen on Jun 23, 2014 13:55:46 GMT -5
My favourite is from Nigel Slater;
6 chicken thighs
juice of 4 limes
2 stalks lemon grass thinly sliced
4 small hot red chillies seeded and chopped (I usually leave the seeds in)
a thumb sized piece of ginger, peeled and shredded
4 spring onions, chopped
2 cloves of garlic chopped
3 tablespoons of honey
put chicken pieces in roasting dish and slash the skin
mix everything else, with some salt, pour over chicken rubbing it into the skin
leave for an hour or two, turning it occasionally.
heat oven to 200C, cook chicken until golden and fragrant... about 45 mins
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Post by Queen on Jun 23, 2014 13:56:56 GMT -5
For lamb I chop rosemary and garlic finely with a little seasalt, rub it into the lamb, leave for 30 - 60 mins drizzle with oil and roast (or fry)
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Post by riverhorse on Jun 23, 2014 14:25:08 GMT -5
If I'm getting sick of Asian-style marinades I also go for the olive oil/lemon/herbs-type marinade, or for red meat, red wine and lots of freshly ground pepper
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Post by viv on Jun 23, 2014 14:26:17 GMT -5
I make marinades up as I go along with whatever's in the cupboard.
Ketchup is quite good as a base, worcester sauce, mustard, sweet chilli, herbs, salt and pepper, onion chutneys, mint sauce.... all sorts of combinations, just chuck it in and see what happens! My mother always used to look aghast when I mixed up marinades, but they never failed me.
For pork chops, however, I like to use honey mixed with whole grain mustard. Brush it on, and it isn't quite as sweet as you'd expect, but very tasty.
I also love cola ham, which isn't exactly a marinade, but boil up a large gammon in full-fat coca cola, pour the liquid away, then finish it by roasting in the oven. You can run treacle or syrup over the top with cloves too - that's the sweet taste I adore, but it's too much for a lot of people. Mmmmmmmmmmmmmm.
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Post by Bastet on Jun 23, 2014 17:08:42 GMT -5
My fav has soy, honey, garlic and lemon juice (olive oil optional). Warm a little if the liquid if the honey won't mix.
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Post by tzarine on Jun 23, 2014 19:59:52 GMT -5
worchestershire, mirin, soy
soy, lime, pomegranate
miso, soy, sugar, rice wine vineagar
lime, garlic, thai peppers
orange juice, lime juice, garlic
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Post by Tulipana on Jun 27, 2014 4:19:44 GMT -5
My dads saté marinade is epic. I have it written down somewhere, even Indonesian people say it's brilliant.
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phona
No fig, no jam
Posts: 125 
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Post by phona on Jul 23, 2014 13:49:02 GMT -5
Margarita marinade is my favourite ever. Best for grilling because it caramelizes
Juice of 4 limes
Zest of one lime
Juice of 2 oranges
Zest of 1/2 orange
1/4 cup silver tequila
2 Tablespoons olive oil
1 Tablespoon honey or agave nectar
3 crushed garlic cloves
salt and pepper
Throw everything (works very well with chicken) in a ziplock bag and leave for a few hours at least. Grill.
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Post by scrubb on Aug 19, 2014 20:42:09 GMT -5
Lately I've been loving ones with sesame oil. Best chicken I've made recently had:
ginger (lots)
sesame oil (more than most recipes call for)
basil, mint, and coriander (fresh)
lots of crushed peppercorns
salt
Combine in blender or food processor, leaving it somewhat chunky; rub on chicken for 2 to 24 hours ('fridge).
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