Recipes of Ginger and citrus marinade, Balsamic and herb marinade and Bourbon and brown sugar marinade. All these marinades add depth of flavour to all kinds of grilled or roasted meat.

Ginger and Citrus Marinade

Marinade for about 500g meat or fish

  • 2 scallions (whites and greens), thinly sliced
  • 60ml orange juice
  • 1 lemon, thinly sliced
  • 2 tablespoons honey
  • 1 about 5cm piece of ginger, peeled and thinly sliced
  • zest of 1 lime
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 80ml vegetable oil

Directions:

  1. In a small bowl, whisk all the ingredients. Combine the marinade and meat in a zip bag and refrigerate, turning occasionally. As a general rule, marinate shrimp, scallops, and fish for 30 to 40 minutes. Chicken, beef, pork and lamb for at least 1 hour up to 12 hours.
  2. This bright and sunny marinade tastes great with just about everything from shrimp to beef. Because it does have some acidity, do not marinate for longer than 12 hours or the food texture may become mushy.

Balsamic and Herb Martinade

Enough for about 800g – 1kg meat

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons roasted garlic puree or 1 tablespoon pressed fresh garlic.
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 200ml extra virgin olive oil
  • pinch sea salt and freshly ground black pepper

Directions:

  1. In a small bowl, whisk all the ingredients. Combine the marinade and meat in a zip bag and refrigerate, turning occasionally. As a general rule, marinate shrimp, scallops, and fish for 30 to 40 minutes. Chicken, beef, pork and lamb for at least 1 hour up to 12 hours.
  2. This is a marinade to show off your fresh garden herbs. Roasted garlic, mashed to a puree, will give the marinade a deeper, sweeter flavour, while pressed fresh garlic adds a little more punch.

Bourbon and Brown Sugar Marinade

enough for about 1kg meat

  • 120ml dark soy sauce
  • 80ml bourbon or other whisky
  • 80g brown sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon Tabasco sauce
  • pinch sea salt and freshly ground black pepper

Directions:

  1. In a small bowl, whisk all the ingredients until the sugar dissolves. Combine the marinade and meat and refrigerate, turning occasionally. Marinate steaks, depending on their thickness, at least 1 hour and up to 12 hours. If cooking on the grill, pat the meat dry before grilling.
  2. This simple marinade makes flank steak unbelievably good. The sugar in it helps create a caramelized crust that is packed with flavour.

Memphis Spice Rub

  • 2 tablespoons chilli powder
  • 2 tablespoons cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon sea salt
  • 1/2 tablespoon paprika
  • 1/2 tablespoon dark brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne

Directions:

  1. Mix all the ingredients in a small bowl. Store in an airtight container if not using right away.
  2. Most classically used to flavour pork ribs. This rub would also be mighty tasty rubbed all over a butterflied leg of lamb or sprinkled on lamb chops. The rub can be made ahead and will keep well for a few weeks.