2019-09-01 Woolworths Taste

PREP TALK

122 TASTE SEPTEMBER 2019

PH

OT

OGRAPH

SADIQAH

ASSU

R-I

SMAIL

PR

OD

UC

TIO

N

HANNAH

LEW

RY

FOO

D

ASS

ISTANT

KATE

FE

RR

EIR

A

ILL

US

TRATI

ON

S ANDREW

SU

THERLAND

EXTRA

SOU

RC

EB

ONAPPETIT

.CO

M

Beefiscomplementedbyfresh

herbs–makeachimichurrisauce

usinggarlic,chilli,coriander,

parsleyandoreganotoaddafter

themeatiscooked.

TIMEOUT

Contrarytowhatyourdadmightbelieve,

marinatingmeatfordaysisn’tnecessarily

a goodthing.Marinadescontainsugar,

saltandacid,whichbreakdownmeat.

Acidcanmakemeatmushyif leftfortoo

long,whichisnotwhatyouwant.

A marinadewillalsoneverpenetrateall

thewayintothemeat,nomatterhow

longyouleaveit,andthat'sokaytoo.It’s

thefirstthingthatcooksandcreatesa

flavourfulcrust,whichiswhatyouwant.

Marinatingmeatforjust 20 minutescan

makea bigdifference,sofireupthat

braaifora midweekgrillsessionwhen

yougethomefromwork.

Brusha glaze,suchasbarbequesauce,over

chickenjustbeforeit’scooked.Itwon’taffect

the texture,butwilladd oomph.

Fishneedsa gentletouch,suchas

lemonzestandherbs.Simplysprinkle

over just before cooking.

Briningchickenin

buttermilkmakesitsuper

tenderand succulent.

Dryrubsdon’taddany

moisturetomeatorfish,

whichmeansitstartsto

caramelisethemomentit

hitsthe grid. Woolworths’

spicerubs arenotirradiated

and contain noadded MSG.

There’sa schoolofthought

thatsaysyoushouldmarinate

yourmeatafterryou’vecooked

it.Itdoesmakesense:that

wayyougettheperfectsear,

plusalltheflavour.Letitsoak

for 15 minutes,thenwarm

gentlybefore serving.