Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
In this series, Chef Pfyl shows us how to make marinades and barbecue meat and fish.
Marinades flavour, tenderise and moisten meat. Meat that has been marinated can be barbecued, grilled, or cooked in a frying pan and may be finished by roasting in the oven.
Chef Pfyl demonstrates this marinade with a pork loin but says it is also good with chicken pieces, a whole or butterflied chicken, and is also nice with beef. A whole fillet of beef marinated in this can be roasted in the oven.
1 kg pork (loin, ribeye, fillet, leg steaks, medallions or chops)
4 Tbsp peanut or rice bran oil
1 Tbsp Dijon mustard
sage, thyme or basil, finely chopped
zest of a lemon
2 Tbsp cider or white wine
¼ tsp brown sugar
1 clove garlic, crushed
1 Tbsp soy sauce
Top tip: To zest the lemon easily, cover the fine holes of the grater with plastic wrap and grate the lemon zest over it. This makes it easy to remove the zest.
Coming soon: Tricks and tips for barbecuing and cooking meat perfectly.
Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with trick of the trade in the subject line.
If you would like to request a particular technique we haven't already shown, please let us know.
More information on cooking from Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com
