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Marvellous marinades

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 23 May 2012

It’s always best to marinade your meats, poultry and fish prior to cooking, it adds flavour and also helps keep it all moist and succulent to eat.

Here are three simple marinades for you to try out. All you need to do is combine all the ingredients together, bring them to the boil, allow it to go fridge cold and then leave the main ingredient to marinade in it in the fridge for a couple of hours prior to cooking.

Salmon Marinade Ingredients

 

  • 250ml (8 fl oz) oyster sauce
  • 150ml (1/4 pint) lemon and lime marmalade
  • 2 juice and the zest of 1 lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon chopped fresh parsley
  • 1/2 teaspoon salt
  • a pinch of freshly ground black pepper

 

Pork Marinade Ingredients

 

  • 250ml (8 fl oz) tomato ketchup
  • 150ml (1/4 pint) plum sauce 
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon horseradish sauce
  • 1/2 teaspoon salt
  • a pinch of freshly ground black pepper

 

Chicken Marinade Ingredients

 

  • 250ml (8 fl oz) HP sauce
  • 150ml (1/4 pint) Mango chutney
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon chopped fresh lemon thyme
  • 1/2 teaspoon salt
  • a pinch of freshly ground black pepper

 

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
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