Marinades
Marinades are fab for adding flavour to lean meat, chicken or white fish. You can add all sorts of flavours to our oil – crushed garlic, chillies, herbs and spices – whatever flavour you like.
Remember – do not add salt to marinades as this draws the juices out of food.
How to marinade: place all the marinade ingredients into a small bowl (ie rapeseed oil, herbs or spices) and combine thoroughly. Then arrange your meat, chicken or fish in a single layer, in a non-metallic dish. Turn the food to ensure an even coating. Cover the dish with cling film and place in the fridge to marinate (anything from 30 minutes to several hours, depending on the recipe and your taste).
When ready to cook, take the meat, chicken or fish out of the marinade and either fry or grill until cooked. The remaining marinade can then be heated in a pan (remember to cook for long enough as you have had raw meat in these juices) and is now a sauce to accompany your meal. Spooned over food on a barbecue your marinade adds flavour and keeps the food moist.
Try These New Recipes...
MARINATED LAMB CHOPS
All of the following recipes serve 4 people.
Honey, Mustard and Pepper Steaks
4 sirloin steaks
4-5 tablespoons Ownsworth’s Rapeseed Oil
2 garlic cloves, crushed
3-4 teaspoons wholegrain mustard
1 tablespoon runny honey
Juice of 2 unwaxed lemons
1 tablespoon fresh oregano, chopped (or ½ tablespoon dried oregano)
1 tablespoon fresh thyme, chopped (or ½ tablespoon dried thyme)
Ground black peppercorns
Method
In a non-metallic bowl, place in the sirloin steaks along with all the other ingredients.
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Using a spoon, or your hands, thoroughly coat the steaks with the herby oil.
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Cover the bowl and refrigerate for 2 hours to overnight, to develop the flavours.
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Cook in a hot frying pan for 2 minutes each side for medium rare, 3-4 minutes and 6-7 minutes for well done. If cooking well done, turn the heat down slightly on the hob to ensure the honey does not burn.
Serve with a summer salad of mixed leaves. Once the oil has been used as a marinade it can also be used to coat delicious potato wedges (the oil must be cooked once it has been used to marinade meat).
Paprika Pork Kebabs
4 pork loin steaks, cubed
4-5 tablespoons Ownsworth’s Rapeseed Oil
4 tablespoons paprika
1 inch fresh ginger, grated
1 tablespoon wholegrain mustard
2 garlic cloves, crushed
1 teaspoon balsamic vinegar
Ground black pepper
Method
Put the cubed pork into a non-metallic bowl and add all the remaining ingredients. Using a spoon or your hands, thoroughly coat the pork. Cover the bowl and refrigerate for 2 hours to overnight, to develop the flavours.
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When ready to cook, soak wooden kebab skewers for 5-10 minutes (to prevent burning when barbequing). Skewer the marinated pork with a selection of cubed summer vegetables such as, onions, courgettes, tomatoes, fennel etc.
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Barbeque until thoroughly cooked(or cook in a preheated oven 180 oC/350 oF/gas mark 4)
For 20-30 minutes or until completely cooked.
Serve with a summer salad of mixed leaves. Once the oil has been used as a marinade it can also be used to coat delicious potato wedges (the oil must be cooked once it has been used to marinade meat).
Lemon and Rosemary Infused Chicken Breasts
4 chicken breasts
5-7 tablespoons Ownsworth’s Rapeseed Oil
Zest & juice of 2 unwaxed lemons
4-5 sprigs of fresh rosemary
3-4 garlic cloves, crushed
Method
Into a non-metallic bowl, place the 4 chicken breasts and spoon over the Ownsworth’s Rapeseed Oil. Add the zest and juice of the 2 lemons and 2 to 3 crushed garlic cloves to the bowl. Tear the rosemary spines from the stalks adding to the chicken and other herbs.
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Using either a spoon or your hands completely smother the chicken with the herby oil. Cover the bowl with a plate or lid and place in the fridge to marinate for 2 hours to overnight to develop the flavours.
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When ready to cook, either place in a pre-heated oven (180oC/350oF/Gas Mark 4) for 35 minutes or until thoroughly cooked, or barbecue, again until thoroughly cooked.
You can also cube the chicken breasts before marinating and then push the herby cubes onto wooden skewers (that have been soaked in water for 5-10 minutes), combining chunks of red onion, bell peppers and courgette – then oven roast or barbeque as normal. Once the oil has been used as a marinade it can also be used to coat delicious potato wedges (the oil must be cooked once it has been used to marinade meat).
Mint, Ginger and Coriander Lamb Steaks
4 lamb steaks
5-7 tablespoons Ownsworth’s Rapeseed Oil
handful of fresh mint, finely chopped
handful of fresh coriander, finely chopped
3-4 spring onions, snipped
3-4 garlic cloves, crushed
1-1½ inch piece of fresh ginger, thinly sliced or grated
Method
Into a non-metallic bowl, place the 4 lamb steaks and spoon over the Ownsworth’s Rapeseed Oil. Add all the other ingredients and using either a spoon or your hands, completely smother the lamb with the herby oil.
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Cover the bowl with a plate or lid and place in the fridge to marinate for 2 hours to overnight to develop the flavours.
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When ready to cook, either place in a pre-heated oven (180oC/350oF/Gas Mark 4) for 35 minutes or until thoroughly cooked or barbecue, again until thoroughly cooked.
You can also cube the lamb steaks before marinating and then push the herby cubes onto wooden skewers (that have been soaked in water for 5-10 minutes), combining chunks of red onion, ready to eat dried apricots, bell peppers or yellow or green courgette. Once the oil has been used as a marinade it can also be used to coat delicious potato wedges (the oil must be cooked once it has been used to marinade meat).
REMEMBER – DON’T ADD SALT TO YOUR MARINADES – it draws the juices out of the meats
