BBQ Season: The Art of Marinades
Techniques
As we enter the summer months and you start planning your BBQ parties, why not impress your guests by making your very own meat marinades that will leave them wanting more. Here is a good technique for one of my favourite marinades - Welsh Honey, Lime and Coriander. It helps maintain flavour and keep your meats tender and is suitable for everyone’s taste.
Ingredients • • • • • • • •
60g lime juice and zested limes if using fresh ( should be 5 limes ) 70g Welsh Runny honey 2 Tablespoons Soy Sauce 1 Tablespoon olive oil 2 garlic cloves, minced 1 bunch fresh coriander, finely chopped ½ teaspoon salt ¼ teaspoon pepper
Making your marinade For a good marinade, you need a balance of acid, oil and spice. 1.
So simply mix all the ingredients together in a bowl.
2.
Place your meat/poultry into a zip sealed bag and pour over the marinade, zip the top and mix all over. Leave in the fridge for 12hrs or until you need them.
3.
Remove from the bag and place straight onto the hot BBQ or grill. You are looking for nice grill marks on either side with a nice golden brown colour.
4.
You could also make a spare mix and brush each side of the meat/poultry each time you turn it over to add some extra punch.
If you’re short on time and can’t marinade your meat/ poultry, then you can simply rub the marinade around them and put them straight onto a hot grill or BBQ. Chris Price, Training Officer, Cambrian Training The art of marinating & grilling develops skills learnt by apprentices when working towards an Apprenticeship Level 3 in Craft Cuisine and covers preparing and cooking of a range of meat and poultry. For more information about Apprenticeships contact Cambrian Training Company at cambriantraining.com or Tel: 01938 555893.
Chef’s Top Tips •
www.taste-blas.co.uk
If you marinade your meats/poultry the day before, you are giving them extra time to soak up those lovely herb flavours and help tenderize tougher cuts of meats.
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