Tagged With marinades

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Maybe it’s because I like a martini with my steak dinner, but salty, savoury, slightly fruity olives have always seemed like a natural flavour partner for a butter-basted piece of beef. Topping one with a tapenade is very fine and dandy, but using puréed olives as a marinade is next level.

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If I had to pick my favourite ingredient of 2018, it would be shio koji.

This traditional Japanese paste — which is made from fuzzy, inoculated rice, salt, and water — adds savoury depth and miso-like umami to anything you smear it on, and an overnight hang in the stuff will do wonders for your (uncured) pork.

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Mushrooms are the meatiest vegetable — both in texture and flavour — which is why it shouldn’t be surprising that they take quite well to a marinade. And, unlike meat, the sponge-like ‘shrooms absorb flavour fast, which is always good news for the impatient.

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The success of a meal plan can only be judged by the percentage of it that’s consumed. It may sound obvious, but the execution of a good meal plan requires planning meals you are excited to eat. Picking the right proteins, vegetables and sides is important, but picking the right condiments — I’m talking sauces, marinades and pickled things — is even more so.

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No matter what your local Grilling Enthusiast Bro says, marinade mixology ain't rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavour enhancement and tenderising action. Sweet, spicy and/or funky elements are optional, but never unwelcome.