Marinades and rubs for meat
Transform a quick-cooking cut of pork, lamb or beef into a tasty supper by using these ‘wet’ and ‘dry’ methods of flavouring meat.
For marinades, the meat needs to be left for at least 20 minutes, or overnight if you have time; rubs are quicker, so can be left on the meat for just 10 minutes before cooking. These marinades and rubs are all enough for four people.
Marinades
Italian (top)
2 tbsp capers, 2 garlic cloves, crushed, 2 tbsp chopped fresh flatleaf parsley and 4 tbsp extra-virgin olive oil. Use on any meat.
Thai (middle)
2 tbsp soy or teriyaki sauce, juice of 1-2 limes, 2 tsp caster sugar, 2 tsp fish sauce and 1 chopped red chilli (optional). Best for beef or pork.
Moroccan (bottom)
2 tbsp rose harissa paste, finely grated zest and juice of 1 lemon, 1 tsp cumin seeds, 1 tbsp olive oil and 2 tbsp chopped fresh coriander. Great for pork or lamb.
Rubs
Jerk spice (top)
Mix 2 tsp each ground cinnamon, ground allspice and ground coriander, 1 tsp cayenne pepper, a pinch of sea salt and a good grinding of black pepper. Use on pork or lamb.
English (middle)
1 tbsp English mustard powder, 1 tbsp soft light brown sugar and a few sprigs of fresh thyme, leaves picked. Great on beef.
Indian (bottom)
1 tbsp each ground coriander and cumin seeds, 1 tsp garam masala and 1 tsp hot chilli powder. Brilliant on lamb or pork.
Quick cuts of meat and recipes