Believe it or not, summer is just around the corner and weather permitting, the good old BBQ will be pulled out of the shed and coaxed back into action. But perhaps, you are a little fed up with the same old bangers and burgers. Regardless of how they are cooked, they always seem to taste the same – a little blackened around the edges and often pink in the middle!

Not everyone has the culinary knowledge of Nigella, who seems to be able to turn a pile of ribs into something just a little bit special. But it doesn’t have to take two years in cookery college to work it out. It all comes down to marinades.

Designed to make meat tastier and more tender, a simple marinade can transform a cheap cut of meat into something your friends will get really excited about. A good marinade will usually contain some type of acid to tenderise, plus a combination of other flavours. Try this recipe out for size and adjust it depending on how spicy you like it!

Thai Marinade

2 cloves of garlic, crushed

The juice of one lime

1 Small de-seeded chilli, chopped or a splash of sweet chilli sauce, if you like it less spicy

A tablespoon of Thai fish sauce

A small handful of chopped coriander, including the stems

A half teaspoon of sugar

Mix together and add to your meat or fish. Remember that fish should not be marinaded for too long, but chicken and red meats can be left overnight.

Use extra marinade to baste while you cook.

See all our Barbeque’s and Tools here.

Get the barbeque season off to the right start with the fantastic Eva Solo charcoal barbecue. Not only will it help cook up the perfect steak, it looks fantastic and is easy to maintain.

February 15th, 2010

Posted In: Food and Drink

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