If you enjoy a traditional grilled chop or steak, the marinade recipes in this section can make a grill tastier. Marinades can be used to add flavour to lamb or pork chops, beef steak and chicken fillets or pieces. They also offer a quick and easy way to prepare diced or sliced meat or chicken.
A marinade is a liquid mixture used to flavour and tenderize meat or poultry before cooking. Marinades typically contain an acidic ingredient, such as vinegar, wine, or citrus juice, which helps to break down the meat’s proteins and make it more tender. Marinades may also contain herbs, spices, oil and other flavourings.
The following marinades can be used with chops, fillets etc or with diced or sliced meat or chicken and can be made mostly from Pantry Essentials and one or two other ingredients you’re sure to have on hand.
While you wait for the meat to marinate, you could prepare an accompaniment for it from the wide selection of Quick Vegetable Side Dishes from the Pantry
To prepare the marinade:
- Stir the ingredients together and place in a glass or ceramic bowl, or a resealable plastic bag or container. If you’re using a glass or ceramic bowl, be sure to cover it tightly with plastic wrap or aluminium foil to prevent the marinade from evaporating.
- Place 100–125gm chicken or meat in the marinade and let stand for 15–30 minutes or up to 24 hours in the fridge.
- Alternatively, if the meat is frozen in a resealable bag or container, add the marinade to the container and defrost the meat in the marinade.
Marinated meat can be cooked in several ways:
- Grill or pan-fry lamb or pork chops, beef steak and chicken fillets or pieces, basting often with marinade.
- Oven roast lamb or pork chops, beef steak and chicken fillets or pieces in a moderate (175°c) toaster oven for 20–35 minutes.
- Microwave lamb or pork chops, beef steak and chicken fillets or pieces with marinade in a tightly covered dish for 3–5 minutes.
- Stir-fry diced or sliced meat or chicken with marinade and 1 cup mixed vegetables.
- Microwave diced or sliced meat or chicken with marinade in a tightly covered dish for 3 minutes.
- Thread diced meat onto skewers alternating with mushrooms and pieces of capsicum and grill, basting with marinade, to make kebabs.
Recipes:
Lemon and Herb Marinade
- ½ cup lemon juice
- 1 tbsp. olive oil
- Herbs (rosemary, oregano and/or chives), garlic, salt and pepper.
Suitable for chicken, pork and lamb.
Citrus Marinade
- ¼ cup orange juice
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- Rosemary, thyme, black pepper
Suitable for chicken, pork and lamb.
Chilli and Lime Marinade
- ¼ cup lime juice
- ¼ cup canola oil
- 2 tsp. soy sauce
- Chilli, garlic, ginger and dried onion.
Suitable for beef and lamb.
Tasty Marinade
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tbsp. tomato paste
- 1 tsp. soy sauce
- Dried onion, garlic, pepper and chilli or paprika.
Suitable for beef and lamb.
Pesto Marinade
- 1 tbsp. basil pesto
- ¼ cup olive oil
- ¼ cup lemon juice
- Garlic and pepper
Suitable for chicken and pork.
Sweet and Sour Marinade
- ½ cup fruit juice
- 1 tbsp. lemon juice
- 1 tbsp. tomato paste
- 1 tsp. soy sauce
- Chinese 5-spice (or cinnamon), garlic and pepper.
Suitable for chicken and pork.
Teriyaki Marinade
- 1 tbsp. soy sauce
- 1 tbsp. honey
- ¼ cup canola oil
- Ginger, garlic and chilli
Suitable for chicken, lamb and beef.
Yoghurt and Mint Marinade
- ½ cup natural yoghurt
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- Garlic, pepper and mint
Suitable for chicken and lamb.