9
overcooked.
Marinating
Marinated food is more flavoursome and can actually tenderise meat and poultry.
There are two types of marinades:
Dry rubs
– These normally consist of spices, herbs and seasonings. This is mixed
together and rubbed over the meat, this sticks really well to the meat, but should be
brushed with oil before grilling to add moistness to the food.
Wet marinade
– This normally contains an acid based liquid, this can be in the form of
wine, vinegar, citrus juice or yogurt, this works by tenderising the meat making it more
succulent, it can be mixed with herbs, spices and oil for added flavouring.
Flavours that work well together
Chicken -
Garlic, ginger, sage, lemon, lime, black pepper, thyme, jerk,
Cajun, Tandoori spices
.
Beef -
Beer, red wine, black pepper, mustard, horseradish, chilli.
Pork -
Chinese 5 spice, honey, sage, rosemary, thyme, garlic,
mustard.
Lamb -
Rosemary, garlic, lemon, oregano, red wine, cumin, coriander,
chilli.
Fish -
Thai infused flavours, lime, coriander, cumin, lemon, teriyaki,
dill, honey.
Mixed Vegetables -
(Onion, peppers,
courgettes)
Rosemary, garlic, thyme, basil.
