Top 10 marinade recipes
Here are 10 top picks of tenderly marinated recipes from our collection to sink your teeth into.
Marination is such an effortless preparation technique yet adds so much flavour. Here are 10 recipes to get you going.
As a rule of thumb, marinades need at least an hour to make a real difference to your food, but you should aim to let them rest for 24 hours wherever possible, turning your food at least once or twice so that you ensure every bit is covered.
Olives in pomegranate and sage
Olives are fantastic to serve with other tapas or antipasti, but a simple marinade can raise them above their table companions. Here, they're marinated in pomegranate juice and served with its seeds. Mix in a small dollop of harissa paste for heat, and mild olive oil – the best quality you can find.
Grilled halloumi
Halloumi has become a barbecue favourite in the UK in recent years, as we've grown to love its squeaky texture. But it can be overpoweringly salty at times. This recipe calls for a lime, chilli and garlic marinade which adds a fruity, tangy balance to your cheese. Serve atop strips of vegetables sprinkled with sesame and black onion seeds, or others of your choosing.
Mint paneer tikka
This mint paneer tikka is a vegetarian starter (or snack) made with paneer cheese, marinaded in a part-yoghurt, part-cream sauce, flavoured mainly with fresh mint leaves, but also garam masala, fennel seeds, green chilli and cardamom powder. Simply marinade for a few hours then bake your marinaded paneer until slightly brown.
Marinated soft-boiled eggs with rice
You really can marinate anything for a better result. Alain Ducasse likes to marinate eggs in a Japanese-style mixture of wasabi, soy sauce, garlic and ginger. Pop your eggs on top of soft steamed rice with fresh vegetables mixed in, and make a simple sauce from the remaining marinade.
Asian-style ribs
Time for something meatier with these Asian-style ribs. First, the meat is brined, then placed in a marinade of soy sauce, rice vinegar, citrus juices, chilli and ginger; a myriad of Asian flavours. After boiling the ribs in the marinade, cook them on a hot barbecue to add a smoky finish, and enjoy with a well-earned blonde beer.
Quince and pomegranate glazed pork
Roll a tender fillet of pork in a marinade of pomegranate molasses, honey, quince paste and more exotic ingredients, then sear to create a sticky crust. Drizzle warmed excess marinade over the pork before eating, and you might like to try some spiced potato wedges with this, or place slices atop fresh salad leaves.
Brisket wrap
The beef brisket is brined before being marinaded in nearly twenty different ingredients, including oyster sauce, tamarind paste and maple syrup. The result is a complex web of taste with a unique sticky, spicy finish. Wrap it up in a warmed tortilla with red cabbage slaw and enjoy.
Chicken souvlaki with tabbouleh
Sometimes, a simple marinade can work wonders. The chicken on these skewers is left to rest in oregano, garlic, olive oil and lemon. These Mediterranean flavours go beautifully with the soft couscous, moreish feta cheese and yoghurt-based sauce. If you marinate your chicken the night before, you can put this all together and get it cooked and on the table within 20 minutes the next day.
Hoisin roast duck rice rolls
Spring rolls stuffed with rice, pickled vegetables and roast duck meat, with slices of Granny Smith apple for a crunchy centre. The duck is marinaded in typical Asian fashion; dark soy sauce, five spice powder and honey are some of the key ingredients. Dip in Sriracha chilli and hoisin sauces while eating.
Lamb kebabs
Starring star anise and sweet chilli sauce, these lamb kebabs are another Asian-inspired dish that'll get you rushing to fire up the stove. You can use pork or chicken meat if you'd prefer, just cut them into chunks and intersperse shallots (or bell peppers or courgettes) along your sticks too.
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