A MAGICAL MARINADE

Not too long ago I shared with you the youtube channel from Helen Rennie. I landed there through baking, but quickly realized her area of expertise covers pretty much all things cooking. Including sous-vide. The marinade I am blogging about today works wonders to finalize meat prepared by that method, but I also tried it for straight grilling and was equally blown away by how well it performed. It gives the meat a mixture of sweet, salty and umami. I now call it my default marinade for all things protein, and I bet it will do a great job on tofu. That shall be tested in the near future.

MAGICAL MARINADE
ONE RECIPE, THREE USES
(from Helen Rennie’s youtube channel)

1 tablespoon soy sauce
1 tablespoon pomegranate molasses
1 tablespoon Dijon mustard
1 garlic clove, grated through a microplane (I omitted)
1 tablespoon za’atar (optional)
1/2 cup grapeseed or canola oil

Whisk all ingredients except the oil together in a small bowl until completely emulsified. Slowly add the oil, whisking constantly. Your sauce is ready to use.

to print the recipe, click here

PERFECT SOUS-VIDE CHICKEN BREAST
(adapted from Helen Rennie)

Place boneless, skinless chicken breasts in a bag appropriate for sous-vide cooking. Add 2 teaspoons of the magical marinade and rub it around the meat. Seal the bag and cook for 2 hours at 150F (or your preferred temperature).

Leave the meat to cool in the bag for 10 minutes. Remove from the bag, dry the surface blotting with a paper towel.

Finalize by searing on a hot skillet with a smidgen of olive oil, 30 seconds per side, pressing down with a lid. Marvel at the beautiful color, slice and serve.

Comments: The only drawback of this recipe is that it generates a bit of smoke during the final searing, and our kitchen has such poor ventilation that all fire alarms go crazy. I intend to use the outside grill next time, although it is really hard to beat the gorgeous sear from the skillet. The texture of the meat is perfect, no stringiness, it really elevates sous-vide to a new level.

Another way to use the chicken is to go from the sous-vide step into a stir-fry. I do that often, but with this magical marinade the result is even better. You can sous-vide a couple of days in advance, and just slice the meat and use it in any stir-fry recipe you are fond of.

For that version, I used zucchini, mushrooms and cashews, finishing the stir-fry with a soy-mustard sauce thickened with a touch of cornstarch. The texture of the meat is very similar to that obtained by velveting. Every week I cook some chicken breasts sous-vide and then incorporate in stir-fries. This marinade just makes it perfect.

But what if you don’t own a sous-vide and don’t have any interest in investing in one? Just use the same marinade to grill meats. I share here my recent version with boneless chicken thighs. Place them with enough marinade to coat the surface well, and leave in the fridge for a few hours or even overnight. Then, remove from the bag, dry the surface, season lightly with more salt and slap on the grill…

Isn’t that a thing of beauty? So I hope I convinced you to bring that magical marinade into your life. And a sous-vide would not hurt either (wink, wink).

Helen, thank you for another gem of a recipe!

ONE YEAR AGO: Pumpkin Sourdough

TWO YEARS AGO: First Monday Favorite

THREE YEARS AGO: Secret Recipe Club: Paalak Paneer, a Farewell Post

FOUR YEARS AGO: In My Kitchen, November 2015

FIVE YEARS AGO: Helen Fletcher’s Oatmeal Cookies

SIX YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

SEVEN YEARS AGO: Shrimp with Spicy Orange Sauce

EIGHT YEARS AGO:  A Simple Appetizer (Baked Ricotta)

NINE YEARS AGO: Sour Cream Sandwich Bread

TEN YEARS AGO: Pasta with Zucchini Strands and Shrimp

7 thoughts on “A MAGICAL MARINADE

  1. Sally – I am the biggest maker and user of marinades in the world . . . and that is only a slight exaggeration 🙂 ! Truly I have never made one like this ! It says hello to just about every corner of the world . . . even my beloved za’atar I oft use just on its own is included. If you say ‘magical’ it must be so and I cannot wait to try: perchance also with chicken to get the real flavour. Feel like going to the kitchen now !! Admittedly not to sous-vide 🙂 !

    Liked by 1 person

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