For fish, salad and casseroles

Marinades are really useful in the kitchen, they can be used with fish and all meats giving uninteresting meals a whole new dimension. The cheapest of meat cuts can be transformed into something really quite special and infinitely more interesting, especially in the barbecue season.

A marinade gives the chosen meat or fish a longer shelf life because the vinegar in the marinade halts a bacteria build-up and tougher cuts cook quicker, which is very useful when barbecueing. Different herbs, spices and other ingredients such as honey, onion, apples, oranges, wine and oil all help to give the chosen fish and meat a wonderful taste
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Starter recipe for a marinade
5 tblsp vinegar
a pinch of salt
a pinch of pepper
20 tblsp oil

Other ingredients like mustard, lemon juice, herbs, spices or fruit can be added, the choice is yours. Please be sparing with salt as this draws the moisture out of the meat. Just lay the chosen meat or fish in the marinade for at least an hour before you need it and … enjoy your meal!

 

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Plant Oil is healthy