It is a fact that the English love and appreciate the sun more than most other nationalities. This is because they rarely see it. On a sunny day in England everyone in the country collectively runs outside, sets up a sun lounger, lights their BBQ and soaks up the rays. Andy and I are no different. When summer comes, we fire up the barbie if the sun is even slightly visible through a veil of cloud cover. Trouble is we’re not very creative. We generally get a few burgers and some sausages from the butcher and that’s about as far as we’ve ventured. So I decided this was the summer we’d be more creative outdoor cooks and I started experimenting with marinades. The trouble is, marinades on sale at the supermarket are generally thick and paste-like—the consistency of tomato sauce. And I always wondered: How does that thick sauce sink into and flavour meat? Well of course it doesn’t. It just coats the meat and, once on the BBQ, it drips through the grill onto the coals. What remains on the meat sort of congeals and burns. So I kept looking, searching for the perfect marinade that was a bit sweet and a bit spicy and certainly more liquidy than pastey. Then I found it.
It’s so good. Really, I’m almost embarrassed by the amount of praise I receive from our friends every time we cook it for guests. This is not my own recipe, and in fact, it’s so good I have done nothing to change it. So I claim no credit here. I’m only passing along the good goods.
Since the marinade flavors rather than penetrates, stick with thin cuts like steaks, chops, fillets, and kebabs. This amount of marinade is enough for up to two pounds of meat. Any more than that, however, and you’ll need to double it.