MARINADES POULTRY Chicken easily takes up the flavour of marinades and bastes, and so they should not be too strong. On the other hand, turkey, particularly the leg meat, and duck have much stronger flavours of their own and can withstand a more robust marinade. The following are a few to choose from. Remember, also that most of the sauces can be given can be used for basting. Herb & Yoghurt Marinade for Chicken 150g natural yoghurt 1 tsp. lemon juice 1 clove garlic, crushed 1 tbsp. freshly chopped parsley 1 tsp. dried mixed herbs ¼ tsp. dried rosemary, tarragon or basil A pinch of nutmeg or mace Place all the ingredients in a bowl, and mix well together. Dry the chicken or chicken joints and place in the marinade, spooning some of the mixture all over the chicken. Cover and leave to stand in a cool place for at least 2 hours. Spicy Marinade for Turkey 100g clear honey 2 tbsp. tomato ketchup 2 tbsp. soy sauce 2 tbsp. malt vinegar 1 tbsp. Worcestershire sauce 1 tsp. ground ginger ½ tsp. mixed herbs 3-4 Tabasco sauce Mix all the ingredients together in a bowl, stirring until all the honey has dissolved. Place the turkey joints or pieces in the marinade and leave to stand in a cool place for a few hours or, if possible, overnight. Turn the meat in the marinade from time to time. Quick Barbecue Baste for any Poultry 1 tbsp. dry mustard 1 tbsp corn flour ½ pint chicken stock 4 tbsp. tomato ketchup 2 tbsp Worcestershire sauce 50g brown sugar Salt & paprika to taste Mix the mustard and corn flour, and gradually blend in the stock. Add all the other ingredients, pour into a pan and bring to the boil, stirring all the time. Simmer for a few minutes and use to baste the meat towards the end of cooking time. Re-heat and remaining baste and serve as a sauce with cooked meat. Pineapple Marinade for Duck 6 tbsp. pineapple juice 2 tbsp. dry cider 2 tbsp. dry cider vinegar 2 tbsp soy sauce 1 tbsp clear honey 1 tbsp. cooking oil Mix all the ingredients together, and stir until the honey has dissolved. Pre-cook the duck in the oven and leave to col. Place in the marinade, and spoon the mixture over the top. Leave to stand in a refrigerator for 4-6 hours, turning once or twice. MEAT Most meats benefit from marinating. The longer the meat is left in the marinade the better flavour it will have and the more tender it will be; lamb and beef can safely be kept in the marinade for up to 3 days. Always keep marinating meat in a cool place or in a refrigerator. And bring it up room temperature for an hour or so before cooking. Red Wine Marinade for Beef 100ml red wine 100ml cooking oil 1 small onion, cut into rings 1 clove garlic, crushed 1 bay leaf A pinch of mustard Freshly ground black pepper Mix all the ingredients together and pour over the meat. Leave to stand in a cool place for 24 hours, and turn from time to time. Orange Tarragon for Lamb Juice and grated rind of 1 orange 2tbsp natural yoghurt 1 tsp. dried tarragon leaves Freshly ground black pepper Mix all the ingredients together and pour over the meat. Leave to stand for at least 2 hours in a cool place, and turn from time to time. Curry Marinade for any Meat 1 chicken stock cube 100ml boiling water 150ml tomato ketchup 1 tbsp. lemon juice 1 tbsp. curry powder Freshly Ground black pepper Dissolve the stock cube in the boiling water and mix in the remaining ingredients. Leave to cool. Pour over the meat and leave to stand for at least 2 hours in a cool place. Turn the meat from time to time. Beer Marinade for Beef or Sausages 150ml beer 1 tbsp. dark brown sugar 1 onion, cut into rings Rind and juice of ½ lemon 4 tbsp. cooking oil Freshly ground black pepper Gently heat the beer and sugar, stirring until the sugar has dissolved. Add the remaining ingredients and leave to cool. Pour over the meat to stand in a cool place overnight. Turn the meat occasionally. Herb Marinade for Lamb or Pork 150ml cider 2 tbsp. cooking oil 2 tbsp. cider vinegar 1 small onion, very finely chopped 4 tbsp. fresh chopped parsley 1 tbsp. freshly chopped mint ½ tsp. dried rosemary Freshly ground black pepper Mix all the ingredients together and pour over the meat. Marinate overnight in a refrigerator. FISH White fish such as cod and hake has little or no fat of its own, and so marinades for this type of fish should have a little oil added to the. Oily fish like mackerel, on the other, do not need an oily marinade and, indeed, can manage without being marinated at all. Fish a delicately flavoured food and if you do decide to marinate, be gentle with the extent of the flavouring. White Wine Marinade for any Fish 150ml white wine 1 carrot, sliced 1 small onion, sliced 1 stick celery, sliced 1 tbsp cooking oil 1 bay leaf A pinch of dried thyme Black pepper Mix all the ingredients together and pour over the fish. Leave to stand for at least 1hour. Note: this marinade may need a little more oil added to baste the fish towards the end of cooking. SAUCES Sauces as usually used as an accompaniment with meals from around the world. They are usually prepared prior to cooking the main meal and can be kept in the fridge or in a cool place. Serve hot or cold-depending on which you prefer. These days you can get ready-made sauces from your local supermarket. This saves a lot of time when entertaining guest. On the other hand you can make your own fresh sauces. Beer and Mustard Sauce 1 onion, finely chopped 1 tbsp cooking oil 1 tbsp. French mustard 150ml Guinness 2 tbsp clear honey Juice of ½ lemon Salt & pepper to taste Gently fry the onion in cooking oil for 5 minutes. Add all the remaining ingredients and bring to the boil. Reduce the heat and simmer for 5 minutes. Serve with sausages or strips of beef. Spicy Barbecue Sauce 150ml tomato ketchup 50ml cider vinegar 1 tsp. sugar Flesh of ½ a small lemon, finely chopped 1 tsp. ground coriander ½ tsp cumin ¼ tsp. ground ginger ⅛ tsp. paprika Salt & black pepper to taste Place all the ingredients in a pan, stir well and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve hot or cold with any kind of barbecued meat. Tomato (pomodoro) Sauce: This sauce is made from fresh tomatoes a mix of herbs (fresh rosemary, fresh parsley & basil) and fresh garlic and blended together and simmered on a low heat for at least 15-20 minute. Serve with freshly cooked pasta. It is usually sold in supermarkets and it is recommended to use all the contents in the jar. Not suitable for later use. Tomato (marinara) Sauce: A sauce with a blend of chopped tomatoes, olive oil, fresh garlic, basil leaves and black pepper. This sauce is a simple accompaniment to pasta which is very good to eat and easy to prepare, but the secret lies in just heating the tomatoes through and not cooking then to a pulp. Serve on freshly cooked pasta. Always readily available in supermarkets. Béchamel Sauce: A white creamy sauce usually made from milk, flour and a blend of spices. Usually used in some Italian dishes which are accompanied by a creamy sauce? It is always recommended to make your own Béchamel sauce and mixed with the appropriate meal. To make the Béchamel sauce refer to recipe below: 2½ cups (600ml) milk 6 slightly crushed peppercorns 1 small (50g) carrot, sliced 1 bay leaf 1 small (40g) onion, cubed fine 1 small piece mace 3 tbsp. (45g) flour Salt & white pepper powder to taste 1 sprig parsley 40g butter Pour the milk into a saucepan. Add the onion cubes, carrot slices, bay leaf, peppercorns, mace and parsley sprig. Cover and cook on a low heat, without boiling for about 10 minutes. Remove from heat and keep aside covered for 10 minutes. Make a roux by melting the butter in a saucepan. Do not allow the butter to brown. Add the flour and stir ell over medium heat. Gradually add the strained milk and stir briskly or whisk until a smooth creamy sauce is obtained. Season to taste. Sweet & Sour Sauce: This is a very famous sauce served with Chinese starters & meals. It is readily available in supermarkets-if not available you can buy at any oriental shop or even better make it at home. To make the sweet and sour sauce refer to recipe below: 2tbsp corn flour 2 tbsp tomato ketchup 2 tbsp Soya sauce 2 tbsp sugar 2-3 tbsp vinegar 2cups water Mix all the ingredients above and bring to the boil until it reaches a thick consistency. Not suitable for freezing and should be on the day of making.
Posted on: Sun, 24 Aug 2014 10:00:00 +0000
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