I love a good marinade. I have no idea why more people don’t do this when they’re cooking meat. It’s such an easy way to add bags of flavour. Mix a few ingredients together, brush the marinade over the meat, bung it in the fridge for as long as possible, get on with your day, bung it in the oven when it’s time to cook.
This marinade was brushed lavishly over a joint of beef last weekend. But it would work equally well on a roast lamb, chicken, pork or gammon. Or even on lamb chops, pork chops, beef steaks, pork steaks or chicken drumsticks. This one is sticky and more-ish and takes a matter of minutes to mix up. Honestly, why wouldn’t you mix up a marinade next time you’re messing about with meat?
For vegetarians, this marinade would definitely add flavour to roast cauliflower, carrots, potatoes, parsnips, courgette, squash or even halloumi.
1/2 cup (125ml) balsamic vinegar glaze (I get mine for an absolute song from Asda)
2 tablespoons Worcestershire sauce
1 tablespoon olive oil (or use sesame oil if you’re after a richer east Asian-inspired flavour)
1 tablespoon garlic granules or two cloves of crushed garlic
1 tablespoon onion granules (instant onion flavour without chunks!)
Marjoram, sweet paprika and salt to taste
- Put all ingredients into a small bowl and combine well with a whisk.
- Brush over whatever you’d like to marinate.
- Put it in the fridge for as long as possible before cooking.