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Buttermilk-based marinades The lactic acids in buttermilk do a brilliant job of tenderising meat and adding flavour. It works well with both red and white meat. Note: the longer it marinates, the more the outer layer of meat breaks down (so smaller cuts of meat will marinate quicker). BASIC BUTTERMILK MARINADE 1 bottle (500ml) buttermilk 2-3 Thai red chillies 2cm knob fresh ginger, grated 3 cloves garlic, crushed 1 tsp (5ml) salt flakes (or fine salt) Handful fresh coriander Juice (60ml) and grated peel of 1 lemon MAKES 2 CUPS Chicken and pork Smaller pieces like drumsticks, thighs or wings can be marinated for 1-2 hours, while a spatchcock chicken should be marinated overnight. Beef and lamb Submerge in marinade and set aside for 1-2 hours max. For braaiing Remove meat or poultry from marinade and wipe off excess liquid. (Discard marinade once meat is removed.) PAIR WITH JACK DANIEL’S WHISKEY, R299.95 MAKE IT MALAY Add 1 Tbsp (15ml) mild curry powder, 2 tsp (10ml) turmeric, 3cm knob grated fresh ginger and 1 tsp (5ml) each ground coriander and ground cumin. MAKE IT FRENCH Omit chillies and ginger. Add 1 Tbsp (15ml) wholegrain mustard, and use thyme and rosemary instead of fresh coriander. You can also add 1 tsp (5ml) finely chopped capers and/or anchovies for extra saltiness and flavour. 54 | Fresh Living – Spring 2021 52-Braai Feature COR 2.indd 54 pnpfreshliving.com 2021/08/20 14:04