Recipes of Ginger and citrus marinade, Balsamic and herb marinade, Bourbon and brown sugar marinade. All these marinades add depth of flavor 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. Generally, 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 Marinade

Enough for about 800g – 1kg of 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. Generally, 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 flavor, while pressed fresh garlic adds a little more punch.

Bourbon and Brown Sugar Marinade

enough for about 1kg of meat

  • 120ml dark soy sauce
  • 80ml bourbon or another 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. Depending on their thickness, Marinate steaks for 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 flavor.

Memphis Spice Rub

  • 2 tablespoons chili 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 used right away.
  2. Most classically used to flavor 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 and will keep well for a few weeks.