A marinade can do great things for meat or fish by way of flavouring and tenderizing.
Wine vinegar, lemon juice and wine are all acid ingredients that are used as tenderizers; add flavourings such as chopped shallot, garlic, onion rings, lemon rind, herbs, peppercorns, allspice and juniper berries.
Your own favourite oil and vinegar dressing will do very well for steaks, chops and kebabs.
No need to submerge foods in a marinade: use a shallow dish and turn items at regular intervals.
Meat pieces that have been soaked in a wine marinade are best dried with absorbent kitchen paper before being browned in butter for using in a casserole. Remember wet foods don’t brown.
Marinating times usually range from 2 hours to overnight. Sometimes it’s a good idea to thaw frozen meat in a marinade it needs the thawing time so you might as well get the flavour.
All-purpose marinade: Use for chicken, steaks, pork chops or escalopes that are to he grilled, fried or barbecued. Place meat in a shallow dish. Add a crushed clove of garlic or a few crushed parsley stalks, a bay leaf and seasoning of freshly milled pepper. Pour over 1 teaspoon French mustard blended with 4 tablespoons oil.
Marinade for fish: Use for kebabs, cod cutlets, salmon or halibut steaks. Place fish in a shallow dish. Sprinkle over a little finely chopped onion or shallot. Add a crushed clove of garlic, a bay leaf and a seasoning of freshly milled pepper. Pour over the grated rind and juice of 1 lemon mixed with 4 tablespoons oil.
Marinade for kebabs: Use for beef, pork or lamb kebabs. Place cut-up meat in a shallow dish (best to skewer afterwards). Mix together 3 tablespoons oil, 1 tablespoon Worcestershire sauce or soy sauce, 1 teaspoon soft light brown sugar and a seasoning of freshly milled pepper. Pour this over meat and add 1 bay leaf. Use as a baste while cooking as well.
Wine marinade for meat: Use for cut-up braising steak or game that is to he casseroled or braised. The strained marinade can be added with the recipe liquid for cooking. Place cut-up meat or game in a deep bowl. Add 2-3 onion rings, 1 hay leaf or sprig of thyme, and 4-6 crushed black peppercorns, allspice or juniper berries (for venison). Pour over 1/4 pint (150m1) red wine blended with 2 tablespoons oil.