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Brighten up your BBQ meat with these 3 easy marinade ideas…

June 13th 2014
By: Melanie

It looks as though summer has arrived, and most of us have already started to dust off the BBQ. A great way to brighten up a piece of meat is to marinade it before cooking, leaving it in a marinade for around 24 hours will make it really tasty, so here are a few marinade recipes:
 
Marinated Asian Chicken
 
Ingredients:
Fresh ginger – about a thumb size piece
2 Garlic cloves, peeled and sliced
Chopped red chilli
1 tablespoons of soya sauce
Zest and juice of one lime
1 tbsp of clear honey
4 chicken breasts
 
Chop up your chicken, and mix it into a bowl with the rest of the ingredients and cover, preferably over night. Then place onto skewers and BBQ, if you are using wooden skewers soak these for a couple of hours to prevent them from burning whilst you cook.
 
Satay sauce:
 
If you add all of the above ingredients to 2tbsp of peanut butter and half a can of coconut milk into a pan and cook slowly you can accompany your chicken with a lovely satay sauce.
 
If you want to make it less spicy omit the chillis.
 
Lemon, thyme and rosemary pork chops:
 
4-8 Pork chops
1 lemon, plus zest
1 sprig of thyme and rosemary
2 Garlic cloves
2 tbsp Olive oil
Salt
 
Add all the ingredients into a pestle and mortar and pummel until it goes into a paste, then massage this into your pork chops, cover and place in the fridge over night.
 
If you leave your meat out for 20 minutes before cooking this will make it taste more tender, as it has a chance to rest at room temperature.
 
Another alternative to the above recipe is to remove the lemon and add a tbsp of tomato paste, and a few cépie mushrooms.
 
Sizzling summer steak
 
If you are planning on cooking steak and would like to use a cheaper cut than fillet, a great way of tenderizing it is to leave it to marinade over night.
 
Ingredients
 
4 beef steaks
1-2 tbsp soy sauce
2 tbsp olive oil
2 garlic cloves
Piece ginger, grated
Juice from one lemon
1 tbsp balsamic vinegar
1 tbsp honey
1 sprig of rosemary
 
If you don’t have a meat tenderiser then the best way to tenderise your meat is to place one steak at a time between a sheet of cling film and a chopping board and hit it with the side of a rolling pin, until it goes flat. Once you have tenderized the meat add it to the bowl with the marinade and leave overnight before BBQing.