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Marinating food is a simple and yet very useful technique to give grilled food, whether it is meat, fish or vegetables, an even more intense and stronger taste.

Marinating originally meant “soaking in sea water”, i.e. brine, one of the oldest ways to preserve food.

As well as flavouring and seasoning, marinades have another two fundamental purposes: on the one hand, they preserve food longer and on the other hand, they soften and tenderise cuts that are too hard or tough.

Marinades have three kinds of ingredients: 

1. acid ingredients (for instance wine, beer, white or red wine vinegar, lemon juice);
2. oily ingredients, first of all extra virgin olive oil, sometimes with sauces like soy sauce, mustard, yoghurt and Worcester sauce;
3. flavourings (spices, herbs, onions, garlic).

Here are some rules to remember for a perfect marinade.

1. Never leave the food to marinate in metal containers, because they tend to react due to long contact with the acid ingredients. Use ceramic or plastic containers instead.
2. Never leave the food to marinate outside the fridge.
3. The food must be completely covered by the marinade.
4. The time to marinate depends on the size and type of food. You should consider at least two hours for fish. Meat needs a bit more time, usually from 2-3 hours for softer meat and 4-6 hours for drier and tougher meat like lamb.

Ginger and sesame marinade: an ethnic flavour that is perfect for fish

Put about 30 grams of chopped fresh ginger flesh, two tablespoons of soy sauce, 1 tablespoon of dry white wine, 2 handfuls of sesame seeds, 1 tablespoon of lemon juice, 1 diced onion and 1 of tablespoon of ground black pepper into a container. Mix the ingredients, pour the mix over the fish and leave to marinate for about two hours. It is particularly recommended for grilled shrimps and shellfish in general.

Sweet and sour barbecue marinade: perfect for grilled chicken skewers

Prepare the marinade by mixing 1 tablespoon of strong mustard, 1 teaspoon of salt, a pinch of chilli pepper and 1 teaspoon of brown sugar. Combine 300 g of tomato passata, 2 tablespoons of vinegar, a few drops of Worcester sauce and soy sauce. Leave the meat in the marinade for about 3-4 hours depending on the size of the cuts. Suitable to marinate pork or chicken and lamb chops. Perfect for making deliciously spicy skewers.