This marinade is delicious. I have made this for years and it has always been great, even though I loosely interpret the ingredients (i.e. close enough is good enough – no measuring). In this recipe, I have altered the ingredients, intentionally going lower on the salt because that can be added as needed, when tasting and plating happens. NOTE: I have used a single batch of marinade for a over two weeks, but I hear from chefs that it doesn’t hold well, so, for best results, try to use it within a few days.
I was first introduced to it by Gordon Ramsay on YouTube (UPDATE: video no longer available in the US; BOOOO!)
INGREDIENTS APPROPRIATE FOR AROUND 3 POUNDS OF MEAT:
1 tbsp fresh grated ginger (a thumb-sized nub of ginger)
1 tbsp grated garlic (about 3/4 head of garlic)
1 tbsp coriander
1 tbsp cumin
1 tbsp turmeric
2 tsp kosher salt
1 tsp cayenne
some olive oil until a paste-like consistency, similar in thickness to peanut butter.
Schmear the marinade on chicken, shrimp, lamb, beef. Marinade for a bit.
OPTIONS:
* bread the seasoned meat and brown it until golden in a pan with olive oil
* cook the meat over an open flame and create crispiness.
Always good. ENJOY!!
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