I know I know spring feels like a washout, but it’s finally improving!!! And a bank holiday imminent so some inspo if you fancy lighting the coals this weekend ππ₯β€οΈ
Let me introduce you to my Top 5 fave marinades from my fire book trilogy…. SWIPE for the pics
A marinade is the easiest way to tenderise and add flavours to meat, fish and veg, and they work particularly well on things with a large surface area, so are all excellent on kebabs or small cuts. All mini recipes below are for around 800g-1kg total weight for fish, meat, veg - simply mix in a bowl before using, sliding into the fridge for 2-24 hours before cooking
DEVILLED - brill on mackerel, pork steaks and chicken skewers
- 2 tbsp olive oil, 3 tbsp each of whole grain and English mustard, 3 cruised garlic cloves, 1 tbsp smoke paprika, 2 tsp ground ginger, 2 tsp cayenne pepper
HARISSA, LEMON & CORIANDER - so good with halloumi and veg, also lamb and chicken
- 3-4 tbsp harissa paste, 3 tbsp olive oil, juice 1 lemon, a small bunch coriander, chopped
SOY, SESAME & HONEY - lush with tofu, vegetables, chicken, tuna
- 6 tbsp soy, 3 tbsp sesame oil, 2 tbsp runny honey, 3 cloves garlic, crushed, 2 tbsp peppercorns, crushed
TURMERIC & BLACK PEPPER
- 100g fresh turmeric root, grated, 2 cloves garlic, crushed,2 tbsp black peppercorns, crushed, 1 tbsp honey
PIRI PIRI - great on steak, chicken or pork
- 60g fresh red chillies, 6 garlic cloves, 3 fresh bay leaves, a small bunch parsley, all finely chopped, 4 tbsp olive oil, juice of 1 lemon, 1/2 tsp smoked paprika
Love to hear your favourites in the comments below!
[all taken from my books Charred, Seared and Scorched, images shot by @jasoningram]
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