Chef Paul Finkelstein’s favourite healthy marinades
Here are the five best marinades recipes by Paul Finkelstein, a chef and teacher at Northwestern Secondary School in Stratford, Ont. He is a regular contributor to Best Health
Source: Best Health Magazine, September 2014
Marinating times vary: Fish and seafood take under a half-hour, chicken and pork take one hour and beef takes two. These are all minimums; feel free to marinate for longer if you like.
1. Ginger and Cilantro
Whirl ¼ cup (60 mL) soy sauce, 1 Tbsp (15 mL) extra virgin olive oil, 3 Tbsp (45 mL) honey, 1 Tbsp sesame oil, 2 minced garlic cloves, 2 Tbsp (30 mL) minced ginger, ½ cup (125 mL) water and a handful of cilantro. Use on chicken, seafood and fish.
2. PC Memories of Portugal
Piri Piri Barbecue Sauce: Put it on chicken, fish, seafood and veggies before grilling for a spicy kick.
Pulse 1 handful each parsley and cilantro, 3 cloves garlic, ½ cup (125 mL) extra virgin olive oil, 2 Tbsp (30 mL) lemon juice, 1 tsp (5 mL) chili flakes, and salt and pepper to taste. Great for marinating beef.
4. Herbs and Garlic
Whirl 2 sprigs each rosemary and thyme (with stems removed), 2 cloves minced garlic, ½ cup (125 mL) extra virgin olive oil, ¼ cup (60 mL) water, 1 tsp (5 mL) chili flakes and a splash of lemon juice. Try it on chicken.
Mix ½ cup (125 mL) low-fat yogurt; 1 Tbsp (15 mL) each lime juice and chopped cilantro; 1 clove minced garlic; 1 tsp (5 mL) each cumin, paprika, garam masala and grated ginger; and ½ tsp (2 mL) salt. Delish on chicken.
This article was originally titled "Fink’s five" in the September issue of Best Health. Subscribe today to get the full Best Health experience’and never miss an issue!