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:

Ingredients:

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)

Method:

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.

Ingredients:

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

Method:

Place all ingredients in blender or food processor and blitz until smooth.

Italian Herb marinade:

Ingredients:

1/2 bunch fresh basil

1/4 bunch fresh parsley

3 cloves garlic

3 tbsp parmesan cheese

salt and pepper

Method:

Place all ingredients into a blender/food processor and blitz until combined.