Marinades на русском
Marinades are essential for grilling: they tenderise the meat and give it flavour. Dedicated barbecue cooks should boast an international array of flavourings, condiment and sauces in their kitchen store-cupboard. So, here are some of my favourite mixes from the global pantry. (More to be added later).
Thai-style marinade: 5-6 tbsp Hoi-sin sauce, 4-5 tbsp dark Soy sauce, 2 tbsp honey, tsp of Sesame oil, juice of 2 small limes, several small dried chillies, 2 stems of lemon grass, 2 cm ginger, 3 cloves of garlic, lime leaves (optional). All that needs chopping is finely chopped, and all the ingredients mixed.
This one is really easy. All you need to do is chop some cilantro, and add several spoons of curry paste and natural unsweetened yoghurt. And voila! Here is your Indian-style marinade.
Here is Thai style marinated chicken grilled and served with some noodles, sauce and lime cheeks. Chicken doesn't need much time to marinate, half an hour to a couple of hours is fine. You can make a sauce of the leftover marinade, but make sure to boil it for several minutes!
A simple marinade for chicken wings: juice of half a lemon, 50 ml worcestershire sauce, 30 ml olive oil, 2 tablespoons of honey, 2 cloves of minced garlic, a tablespoon of thyme leaves, salt and pepper. This is enough marinade for about 12 - 15 wings.
Mix the ingredients, pour over the chicken wings and marinade for at least 30 minutes. Drain the marinade and reserve for the sauce if desired. Place the wings on a baking tray and bake on 200 C for 20 minutes. Enough for about 12 - 15 wings.