Four marinades for four types of meat to try this summer – recommended by Barbora flavour expert Dzintars Kristovskis

The summer months are a wonderful time for grilling and enjoying meals outdoors, and Latvia’s rather changeable weather is certainly no obstacle to spending time around a shared lunch or dinner table, enjoying a delicious meat meal embraced by aromatic smoke. Barbora.lv online store flavour expert, countryside gourmet and experienced chef Dzintars Kristovskis recommends four original meat marinade recipes for lovers of pork and beef as well as poultry. They create outstanding flavour combinations and serve as an excellent alternative whenever you feel like bringing something new to the menu for an everyday or festive table.

Pork neck steaks in fresh onion marinade

The combination of pork neck steaks and fresh onion marinade makes a delicious and filling meal for both lunch and dinner, and it can be prepared not only by a true culinary expert but also by a beginner. The distinctive feature of the onion marinade is that it tenderises the pork, making the meat melt in the mouth. This meal can be served traditionally with new potatoes and dill or, for example, together with a chanterelle sauce.

·       1 kg pork neck steaks

·       400 g onions

·       50 g parsley

·       50 g fresh coriander

·       15 g salt

·       50 ml lemon juice

·       zest of 1 lemon

·       3 g freshly crushed black pepper

·       1 fresh red chilli (optional)

Cut the meat into 3 x 3 centimetre pieces. Peel the onions and cut them into thin slices. Zest the lemon and squeeze out the juice, placing both in a bowl with the sliced onions. Chop the herbs, including their stems, in the same bowl and add the salt and pepper, as well as the chilli if you want a spicier flavour. Crush the contents of the bowl until the onion juice begins to be released – rubber or silicone gloves are recommended for this process to prevent the spices from irritating your skin. Mix the onion and herb mixture with the sliced meat and leave to marinate for 24 hours in a sealed container in a cool place, or use a vacuum sealer, which will speed up the marinating process so that it takes only 4–5 hours.

Beef steak in red wine vinegar marinade

The red wine vinegar marinade is intended to caramelise the meat. Its slightly sweet flavour combines wonderfully with beef steak, creating a restaurant-worthy aftertaste for a homemade dinner. The meal is fairly heavy in itself, so it should be served with something light – leafy salads or fresh tomatoes and thinly sliced red onions. Those who enjoy a spicy touch are advised to add a little olive oil and a medium-hot chilli.

·       4 beef steaks (1 x 250 g)

·       100 ml red wine vinegar

·       50 ml olive oil

·       30 ml Worcestershire sauce

·       15 g brown sugar

·       1 tablespoon smoked paprika powder

·       3 pinches of salt

·       ½ teaspoon crushed black pepper

Mix all the marinade ingredients using a whisk or fork. Whisk until the sugar has dissolved and the mixture forms a smooth emulsion. Marinate the meat for one to two hours.

Chicken thighs or fillets in honey-mustard marinade

This marinade contains just seven ingredients and will appeal both to fillet fans and drumstick enthusiasts. The quick-to-prepare chicken dish can be cooked either on the grill or in the oven, making it easy to prepare quickly and enjoy on the very same day. Serve with lentil and vegetable salad or grilled vegetables. 

·       1 kg chicken thighs or fillets

·       60 g honey

·       60 g sweet English wholegrain mustard

·       30 g garlic

·       30 ml lemon juice

·       3 g lemon pepper

·       5 g salt

Prepare the meat as preferred – cut it into pieces or leave the thighs or fillets whole. Peel and chop the garlic, and crush the lemon pepper if using whole peppercorns. Mix all the ingredients. Leave the meat in the marinade for 4–5 hours.

Duck fillet in beer marinade

Both the duck and the flavour combination created by the marinade evoke an image of a leisurely meal with friends or family on summer days when the weather is a little cooler and hazier. However, it is equally suitable as a feast on a hot afternoon. Grilled root vegetables – beets, carrots, parsnips or anything mildly sweet – make an excellent accompaniment to duck. And, of course, a glass of the same beer used for the marinade.

·       4 duck fillets

·       500 ml dark beer

·       juice and zest of 1 orange

·       3 cm piece of fresh ginger

·       10 g garlic

·       20 g honey

·       5 g salt

·       1 sprig fresh rosemary

·       2 star anise stars

Prepare the duck fillets – using a sharp knife, score the skin every centimetre to a depth of 0.5 cm. Chop the garlic and ginger and combine them with all the remaining ingredients. Pour the resulting mixture over the prepared fillets. Marinate for 24 hours so that the aromas of the beer and spices penetrate deeper into the meat. Before cooking, remove the fillets from the marinade and pat them dry. The remaining marinade can be brought to the boil, strained and reduced further to make an aromatic syrup, which can later be used as a glaze for the duck. When grilling over a moderate flame, brush the duck with the glaze each time it is turned over.

The products used in these homemade meat marinade recipes, with convenient delivery to your door or to the nearest Maxima store anywhere in Latvia, are available from the Barbora.lv online store.

These and other recipes prepared by the flavour expert can be found on the Barbora.lv website:

https://www.barbora.lv/receptes/kategorija/iesaka-barbora-garsas-eksperts/cukgalas-kakla-karbonade-svaigu-sipolu-marinade

https://www.barbora.lv/receptes/kategorija/iesaka-barbora-garsas-eksperts/liellopa-steiks-sarkanvina-etika-marinade

https://www.barbora.lv/receptes/kategorija/iesaka-barbora-garsas-eksperts/vistas-skinkis-vai-fileja-medus-sinepju-marinade

https://www.barbora.lv/receptes/kategorija/iesaka-barbora-garsas-eksperts/piles-fileja-alus-marinade