How to marinate meat and fish


Video guide to marinating meat and fish

Marinated meats and barbecues go hand in hand. They add so much flavour and really help to tenderise the meat. So I'm going to show you two types of marinade; an acid-based marinade and a dairy-based marinade.

Acid-based marinade

Now, with an acid-based marinade, you want a lovely oil, you want an acid such as lemon juice, vinegar or white wine, and then a really big flavouring, like a herb or a spice.

Barbecueing marinated chicken

Here on the barbecue, I've got some chicken that's been marinated in some olive oil, lemon juice, garlic and some delicious paprika.

What I've done with the chicken is just score it really nice and deeply so the marinade gets really soaked up into it and that was left in the fridge for about 12 hours before putting it onto the barbecue.

Now, a general rule of thumb is with any kind of meat, poultry, you just leave it in the fridge for about 12 hours or you can leave it in the marinade for a couple of hours out of the fridge. With seafood and veg, you don't really want to overdo it so about two hours in the fridge or half an hour out of the fridge, in the marinade, will be perfect.

Once the chicken's on the barbecue, don't be tempted to put too much of the marinade onto it or you'll stew it rather than barbecue it. But what you can do is just use a brush and gently put more of the marinade onto the top so you'll get more of that lovely flavour. If you've got any leftover marinade, do not put it onto the meat once you've cooked it. If you've going to do it, just heat it up for a couple of minutes in a saucepan and then you can use it separately.

If you're using a marinade that's got sugar or tomato in it, put it on towards the end of the barbecuing process so it doesn't burn.

Cooking marinated tuna

Now, if you like fish, I've got some lovely tuna here that's been marinating in some lemon juice, olive oil, garlic, chilli and delicious capers. Couple of minutes each side on the barbecue, it'll be fantastic.

Dairy-based marinade

Now, onto the dairy marinade. These are much less acidic so you can leave them on for much longer. Over here, I've got some delicious lamb that's been marinating in yoghurt, ginger, mint, fantastic. This can go on the barbecue.

Lovely, they're all on. Now, remember, if you are going to leave the lamb in the marinade over night, it really tenderises the meat so you don't need to cook it for as long, about 30% less should do it just fine.

Marinades are great on the barbecue, they really compliment all those smoky flavours, so why don't you experiment and find something that works really well for you so you can have a fantastic barbecue any time in the summer.

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