CITRUS MARINADE, frugal, sugar & preservative free, low-salt

The depth of flavour and degree of tenderness is surprisingly easily achieved...

Common-all-garden pork shoulder steaks transformed into a scintillating treat
with Lime & Ginger marinade  'Wow! So tender & flavourful!' Taster

With 67's simple marinade, even economy supermarket meat turns into a gourmet dish that lights up the taste buds.  The marinade is ultra-healthy -- sugar & preservative free, low-salt - and frugal, containing only four ingredients.

It was used on one of the first dishes 67 served to Lunch Club members back in  2015; it went down a storm.  That first marinade was lemon & garlic; a later lime and ginger blend was also enthusiastically received.  

'White' meat - poultry or pork, maybe not beef or lamb - is probably the best meat for this, and, cooked and cooled, turns into a tree for a lunch al desko or picnic.       

Chicken thighs on the bone, 'flat packed' chicken (the backbone removed & the bird flattened) and thick turkey strips/chunks from drum or thigh meat took on the flavours beautifully. 

Lemon Garlic Marinaded Chicken Thighs  with Corn & Plum Slaw 
'Refreshing and bright.'  'Can't believe how tasty & inexpensive this is.'
  

Pork shoulder slices, which can be an oddly tasteless cut (though cheap at £3 for 4x150gm steaks*!), turned into a top-class lime-y ginger-y delight.  They were even better lightly sprinkled with 67's Savoury Rub instead of pepper and salt.

The meat needs to sit several hours, preferably overnight.  If using boned meat, it's worth the effort to marinade the bone, as well as the meaty, side.  

The original recipe was from Ina Garten but adapted to reduce fat and salt.  Other variations are 67's.                        

Serves 6-8 with sides
Cost: £4.00 

Ingred:

3 tbsp olive oil
1 tbsp fresh or 1 tsp dried rosemary, oregano or parsley (opt)

cracked black pepper and a little salt

2 tsp grated lemon zest
1/3 cup fresh lemon juice (3 lemons approx)
1 tbsp minced or grated garlic (3 cloves)

OR 

replace lemons with limes, and garlic with fresh grated ginger

750gm-1kilo/1.5-2 pounds meat, skin & fat-free

Method:

1.  Combine ingredients; pour into a glass dish large enough to fit the meat.
2.  In one layer, place meat bone side down; cover with cling film; refrigerate at least 4 hours.  
3.  Turn the meat.  Re-cover and refrigerate 4 hours pref overnight.
4.  Pre-heat oven to 180c/350f gas 5 
5.  Arrange meat on a baking rack in a low-sided tray, uncovered; bone side up 20 mins; then turn and bake flesh side up 30 mins.  
6.  Lightly salt and pepper and serve warm OR leave to cool. 
7.  Eat warm with Positively Terrific Potato, Onion & Carrot Melange or cold with potato salad or fresh baked bread, baby tomatoes and cucumber chunks.

*M&S

Comments:

'I can't believe how tasty this is and how inexpensive.'  20-something Lunch Club member.

'The pork was amazing, so tender with masses of flavour.' Retired writer 
'The chicken was really grand - refreshing and bright.  I could taste the lime and ginger marinade right the way through the chicken; I even cut out a bit of the middle to check.'  Political Agent

'Delicious.' Mature housewife
'I'd be happy with this for school lunch.' Schoolboy taster

Tips:

• 67 has not yet tried this marinade with firm tofu; it would probably work but as kebabs marinaded for 4-6 hours
• Don't throw away the skin from chicken thighs; spread them out over a baking rack in a tray and bake at 350f/180c/ gas mark 5 for half an hour; the fat will be rendered off and you will be left with lovely crispy bits which can be broken up and used to garnish chicken or salad
• In the unlikely event of leftovers, the cooked marinated meat freezes well AND defrosts without losing moisture or flavour

                          

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.