Marinades and rubs for meat
Transform a quick-cooking cut of pork, lamb or beef into a tasty supper by using these ‘wet’ and ‘dry’ methods of flavouring meat.
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For marinades, the meat needs to be left for at least 20 minutes, or overnight if you have time; rubs are quicker, so can be left on the meat for just 10 minutes before cooking. These marinades and rubs are all enough for four people.
Marinades
Italian (top)
2 tbsp capers, 2 garlic cloves, crushed, 2 tbsp chopped fresh flatleaf parsley and 4 tbsp extra-virgin olive oil. Use on any meat.
Thai (middle)
2 tbsp soy or teriyaki sauce, juice of 1-2 limes, 2 tsp caster sugar, 2 tsp fish sauce and 1 chopped red chilli (optional). Best for beef or pork.
Moroccan (bottom)
2 tbsp rose harissa paste, finely grated zest and juice of 1 lemon, 1 tsp cumin seeds, 1 tbsp olive oil and 2 tbsp chopped fresh coriander. Great for pork or lamb.
Rubs
Jerk spice (top)
Mix 2 tsp each ground cinnamon, ground allspice and ground coriander, 1 tsp cayenne pepper, a pinch of sea salt and a good grinding of black pepper. Use on pork or lamb.
English (middle)
1 tbsp English mustard powder, 1 tbsp soft light brown sugar and a few sprigs of fresh thyme, leaves picked. Great on beef.
Indian (bottom)
1 tbsp each ground coriander and cumin seeds, 1 tsp garam masala and 1 tsp hot chilli powder. Brilliant on lamb or pork.
