Marinade magic: How to add flavour like a chef

Author: Jenny Woodberry Healthy Food Guide Save to favs Log in now in to enjoy this feature Favs List PRINT

Chef Jenny Woodberry shares tips and tricks designed to make preparing healthy meals as easy as possible. Here she explains how to bump up the flavour of a meal by using marinades and rubs.

I want to show you how to inject as much tastiness as possible into your food – right from the start. So, let’s talk about marinades.

This technique is a great way to infuse a lot more flavour into your meals and, once you start, you’ll find it hard to go back to a time when you didn’t do this!

There are two types of marinades – wet and dry – and which type you use depends on what you are marinating. Wet marinades usually use oil or yoghurt as a base while a dry rub involves a simple blend of dried herbs and spices.

Tandoori chicken, for instance, is always marinated in a yoghurt-based mix, in order to lock in lots of moisture. Conversely, a dry rub is a better choice whe...