Aubergine, broccoli, mushrooms, beef, lamb, pork, chicken, seafood, salmon – almost anything can benefit from the infusion of flavour a good marinade will give, and meats will be tenderised too. For the best result, ensure you cover all surfaces of the food with your marinade. As a guide, marinate vegetables and seafood for 30 minutes. Meats and poultry can be marinated for 3-12 hours. Discard any used marinade remaining.
Moroccan marinade
½ cup extra virgin olive oil (EVO)
2 Tbsp Forvm Cabernet Sauvignon vinegar
2 Tbsp Sabato Julie Le Clerc spicy harissa
¼ Sabato Julie Le Clerc preserved lemon, finely chopped
2 Tbsp each fresh mint and coriander, chopped
Place all ingredients in a screw top jar, seal jar and shake well. Use to marinate meats, fish, chicken, and vegetables, such as zucchini, aubergine, pumpkin or kumara.
Anchovy and caper marinade
½ cup extra virgin olive oil (EVO)
2 cloves garlic, crushed
4 Talatta anchovy fillets, finely chopped
2 Tbsp Pons or Capirete sherry vinegar
1 Tbsp Pons capers, roughly chopped
2 Tbsp Italian parsley, chopped
The Spice Trade black pepper, freshly ground
Place all ingredients in a screw top jar, seal jar and shake well. Use to marinate seafood, lamb, vegetables, such as asparagus, zucchini or roast baby potatoes.
Balsamic vinegar and mustard marinade
½ cup extra virgin olive oil (EVO)
2 Tbsp Giusti Bordolese
2 cloves garlic, crushed
1 Tbsp Accoceberry Espelette wholegrain mustard
1 Tbsp fresh rosemary, finely chopped
Pinch Sal de Añana spring salt
The Spice Trade black pepper, freshly ground
Place all ingredients in a screw top jar, seal jar and shake well. Use to marinate red meats, poultry and root vegetables, such as beetroot, carrots or parsnips.
Chardonnay vinegar and thyme marinade
½ cup extra virgin olive oil (EVO)
2 Tbsp Forvm Chardonnay vinegar
2 cloves garlic, crushed
Few sprigs of fresh thyme
Pinch Sal de Añana spring salt
½ tsp The Spice Trade black pepper, freshly ground
Place all ingredients in a screw top jar, seal jar and shake well. Use to marinate fish, chicken, pork, vegetables, such as cauliflower, broccoli, zucchini or Brussels sprouts.
Barbecue marinade
½ cup extra virgin olive oil (EVO)
2 Tbsp Forvm Cabernet Sauvignon vinegar
3 Tbsp Sabato backyard barbecue sauce
1 Tbsp Accoceberry Espelette smooth mustard
Pinch Sal de Añana spring salt
½ tsp The Spice Trade black pepper, freshly ground
Place all ingredients in a screw top jar, seal jar and shake well. Use to marinate red meats, pork, chicken and vegetables, such as pumpkin, kumara or carrots.
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