Lucy, our butcher does some fantastic marinated meats and we freeze them no worries and they come out great when thawed. We've had beef, lamb, chicken and pork and all freeze well with marinade on them. When we do our own, we use honey and soy and somtimes I will buy a satay sauce for homemade chicken kebabs. MIL makes a wicked plum marinade that is delish on the chicken too.
Our butcher friend gives us heaps of marinated stuff, in all sorts of flavours, from red Thai to BBQ. One I like to make on chicken wings (but did try it on chicken breast the other night- cut breast into three even size pieces, marinate for at least three hours, and cook very slow- turned out very tender), is a combination of barbeque sauce, oyster sauce, sweet soy (kecap manis), and Worcestershire sauce. Not sure of the quantities either, but slightly more barbeque sauce than the others I think.
Occaisionally we will buy marinades, but more often than not we will have our butcher's stuff (which is also homemade) or our own homemade.
Registered User
Reply With Quote
Bookmarks