People are always asking me for new ideas for barbecue marinades and I try to oblige. Nevertheless, I still keep coming back to the old one – white wine, garlic (2 chopped cloves), sea salt (generous twist) and a big handful of rosemary. It works wonderfully with beef, lamb or chicken, particularly if you marinate for 24 hours. The moisture content also plays a role as a fire extinguisher.
Pork, I think, benefits from a little more zizz and zing. Smoked paprika plus white wine is my current fave and if you know anyone over the water who can get to Sainsbury’s you can also throw in some lemon or aniseed myrtle from the fantastic Australian Cherikoff range – somebody bring it into Ireland please! Cider, honey, bay leaves and soy sauce is another fantastic piggy combination. As is tomato purée, red wine, several shakes of Tabasco or Crystal hot sauce and the juice of 2 limes.