Never miss a tender moment (+recipes)

Marinades for meats and seafood serve two functions. One: they tenderise by breaking down connective tissue. Two: they add appetising flavours. Cooking breaks down some connective tissues but allowing meat to soak in certain mixtures containing acids and/or enzymes before cooking, will assist in making tougher cuts more palatable.
One of our most common tenderisers is our green kiwifruit. It contains the enzyme actinidin that breaks down protein. All you have to do is mash the fruit and spread it over the meat (or squid) and leave for 30 minutes - no longer or the meat will be too mushy. Or add it to a marinade about 30 minutes before cooking commences.
Another fruit that contains a similar enzyme is pawpaw. Even the leaves have a tenderising effect. The papain enzyme has been commercially extracted and is often added to marinade mixtures available from barbecue stores or supermarkets.
These two enzymes also extract moisture from meat so it's wise to add oil to any marinating mixture. The enzyme is best used on steaks rather than thicker cuts where the outside will be tender but the inside unchanged.
Salad dressings contain acid in the form of vinegar, yoghurt, buttermilk, pineapple or citrus juice, which also denature protein and tenderise.
Such dressings can often be used as marinades.
TIPS
When meat is done marinating it's important that the liquid be discarded to prevent bacterial contamination. Marinades should never be reused.
Always marinate food in the refrigerator in containers made of glass, china or stainless steel. Food can also be placed in a plastic bag with the marinade.
You will need about three-quarters to one cup of marinade for every 1kg of meat.
Shake or wipe off any excess marinade from the food prior to cooking to prevent burning. a tender moment
RECIPES
VIETNAMESE-STYLE DRESSING
Olys oil is a blend extracted from blackcurrants, walnuts, wheatgerm, corn and rice bran and is a natural source of omega-3 and vitamin E. It has a delicate flavour suitable for dressings or cooking.
4 kaffir lime leaves
1 tablespoon each of lemon grass paste and grated root ginger
2 cloves garlic crushed
2 teaspoon grated grated coriander root
1 to 2 teaspoons seeded, diced green chilli
2 tablespoons Thai-style fish sauce
1/4 cup lime juice
1/2 cup Olys oil
Devein and finely chop the kaffir lime leaves. Place in a small blender with all the other ingredients except the oil. Blend until fairly smooth.
Place in a bowl and allow the flavours to infuse for at least 2 hours. Whisk in the oil and chill until ready to serve. Excellent served over crunchy salads chicken or fish. Or use as a marinade for chicken or seafood. Makes 1 cup.
RANCH DRESSING MARINADE
Many salad dressings make excellent marinades for meat or fish. This one combines the popular Ranch Dressing with herbs and spices
1/2 cup Ranch Dressing
2 tablespoons each olive oil, cabernet sauvignon wine vinegar, lemon juice
pinch white pepper
1/2 teaspoon ground cumin
2 to 3 cloves garlic, crushed
1/4 cup chopped parsley
Whisk all the ingredients together in a bowl.
Use for marinating steak, lamb, chicken or salmon. Makes about cup, enough to marinate 1kg of meat or fish.
KOREAN-STYLE SESAME MARINADE

1/2 cup each: soy, sesame oil
6 tablespoons brown sugar
4 large cloves garlic, crushed
2 tablespoons finely grated root ginger
freshly ground black pepper to taste
Whisk all the ingredients. Pour over beef or lamb and marinate in the refrigerator for about 1 to 2 hours. Makes 1 cup.
THE GREAT KIWI MARINADE
1/4 cup each: tomato sauce, canola oil
2 tablespoons each soy sauce, cider vinegar
1 tablespoon liquid honey
1 teaspoon each prepared mustard, Marmite
1 tablespoon finely chopped parsley
Whisk all the ingredients until smooth.
Brush over steaks, burgers or sausages. Cover and refrigerate for at least 1 hour before grilling. Makes
about cup.
BASIC MAYONNAISE
2 egg yolks or 1 egg
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon each sugar, dry mustard
salt and pepper to taste
3/4 cup extra virgin olive oil or canola oil
Place the egg, lemon juice or vinegar and seasonings in a blender. Process until smooth. With the motor running, very, very slowly drizzle in the oil. When an emulsion starts to form you can add the oil more quickly, but at no more than a slow drizzle. Adding the oil too fast will split the mayonnaise. Process until thick. Makes about 1 cup.
VARIATIONS
Creamy Salad Dressing: Thin the mayo with enough yoghurt or buttermilk until it is of a pouring consistency. Great on crunchy salads or pasta salads.

Tartare Sauce: To 1/2 a cup of mayo, add 1 tablespoon of finely diced gherkin, 2 teaspoons each of washed and drained capers and chopped parsley and 1 teaspoon of lemon juice. Serve with fish and shellfish.
Thousand Island Dressing: To each 1/2 cup of mayonnaise, stir in 2 tablespoons each of tomato chilli sauce and diced gherkins, 1 small spring onion, chopped, and 1 teaspoon of horseradish sauce. Serve on cold meats, hard-boiled eggs, shellfish and salad vegetables.
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