Marinades: Let it sink in
If you’re looking for the most convenient route to meaty perfection, then a ready-made marinade is the way to go.
But if you’ve got more time then take your tjoppies from good to great with one of these techniques.
Dairy Marinating
The lactic acid in yoghurt and buttermilk tenderises your meat by gently breaking down the protein.
Bonus: cultured dairy products add a subtle tang without overpowering the flavour of your meat or fish.
Try these flavour combos:
Buttermilk + lemon juice + olive oil + dill + garlic
Yoghurt + tikka masala paste + olive oil
Yoghurt + chopped onion + garlic + fresh coriander + dried apricot + cinnamon
Acidic Marinating
Marinades dominated by acidic ingredients like citrus fruit, vinegars, wine and tomatoes add a tart flavour, but do not actually tenderise the meat. In fact, acid-heavy marinades draw moisture from meat, poultry and fish, and can actually toughen it if left too long, which is why a short marinating period is key.
Try these flavour combos:
Balsamic vinegar + olive oil + capers + rosemary + lemon juice + garlic
Lemon juice + lemon zest + white wine + olive oil
Rice wine vinegar + soy sauce + ginger + garlic + sesame oil + Sriracha sauce
Tomato juice and seeds + olive oil + balsamic vinegar + garlic + honey
Fruit Enzyme Marinating
Fruit like papaya, pineapple, kiwi and fig contain an enzyme called proteases, which break down proteins. The flavour pros here are quite obvious (sticky pineapple pork chops, anyone?), but these enzymes are strong, so don’t leave your meat in this type of marinade for too long.
Try these flavour combos:
Fresh pineapple + garlic + ginger + miso + Peppadew
Figs + balsamic vinegar + honey
Papaya + soy sauce + garlic + lime juice