As posted earlier, I got super busy on the weekend and made a heap of marinated meats for dinners. This means that I can go to the freezer and know that there is a tasty meal just waiting to be cooked with minimum effort required.
I made 3 different marinades which are amazing on the usual meats like chicken, pork, beef, lamb – but could also be used on seafood, tofu or vegetables too. Get creative and imaginative – it’s all about trying to infuse as much flavour as possible into the food!
Chinese 5 spice marinade:
3 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped
1 hot chilli, finely chopped
4 tbsp tomato sauce/ketchup
4 tbsp soy sauce
2 tbsp honey
1 tsp Chinese 5 spice powder
2 tbsp dry sherry, Chinese cooking wine (optional)
Combine all ingredients in a bowl and mix.
Thai satay marinade/sauce:
This can be used as a marinade but also as a sauce for satay dishes – so make lots as it freezes well.
1/2 tin coconut milk
2 tbsp fish sauce
Juice of 1 lime
1 hot chilli
3 cloves garlic
1 thumb-size piece ginger
1 thumb-size piece galangal (I couldn’t get fresh galangal but found a pickled version at my local Asian Grocer)
Stems and roots of 1 bunch coriander/cilantro (save the leaves to add to soup)
2 tbsp palm or brown sugar
Place all ingredients in blender or food processor and blitz until smooth.
Italian Herb marinade:
1/2 bunch fresh basil
1/4 bunch fresh parsley
3 cloves garlic
3 tbsp parmesan cheese
salt and pepper
Place all ingredients into a blender/food processor and blitz until combined.