Bill Granger recipe: Last-minute marinades

 

You don't always need to marinate for hours to get flavour into meat and fish. The following three recipes are perfect for when you are in a bit of a hurry and want to get the job done quickly.

The chermoula, a marinade used in Algerian, Moroccan and Tunisian cooking, is herby, spicy and earthy all at once; the Thai marinade is packed with fresh, zingy flavours; and the Cuban marinade will infuse a delicate citrus and herby quality into your dish.

Each of these recipes makes enough marinade for meat or fish for four people.

For the chermoula

Small bunch flat-leaf parsley, leaves only, chopped
Handful coriander leaves, chopped
1 tsp paprika
2 garlic cloves, crushed
2 tsp ground cumin
1 small preserved lemon, flesh removed and rind finely chopped
Juice 1 lemon
2 tbsp olive oil

Combine all the ingredients in a bowl, season with salt. Transfer to a container with a tight-fitting lid and keep in the fridge for up to three days. To use, smother the chermoula over a whole fish, prawns, lamb or chicken. Leave to marinate for 10 minutes. Season with salt then barbecue, oven-grill or pan-fry.

For the Thai marinade

2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soy sauce
1 tbsp caster sugar
1 tsp sesame oil
2 red chillies, sliced
2 garlic cloves, crushed
2cm piece ginger, grated
2 lime leaves, shredded

Combine all the ingredients in a bowl. Transfer to a container with a tight-fitting lid and keep in the fridge for up to three days. Use to marinate pork, chicken, fish or seafood for 10 minutes. Season lightly with salt then barbecue, oven-grill or pan-fry straight away.

For the Cuban-style citrus marinade

1 tbsp coriander seeds, toasted and lightly crushed
1 cinnamon stick, broken
1 tbsp brown sugar
1 tsp dried chilli flakes
Juice and grated zest 1 orange
Juice 1 lime
2 tsp dried oregano
2 garlic cloves, sliced
2 tbsp olive oil

Combine all the ingredients in a bowl and season with salt. Transfer to a container with a tight-fitting lid and keep in the fridge for up to 1 week.

To use, brush the marinade over any meat or seafood and leave to marinate for 10 minutes. Season with salt and black pepper then barbecue, oven- grill or pan-fry.

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