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How-to: master the marinade with Arun Kapil

Spices expert Arun shares his top tips


Mastering how to perfectly marinade your meat before cooking it can be tricky - how long do you leave it resting, how much spice do you use?

We got some expert tips from Arun Kapil, an Anglo-Indian chef, food entrepreneur, spice expert, and founder of Green Saffron, the multi-award-winning purveyors of the finest spices, rice, sauces and spice blends, based in Cork. 

Arun shares his advice for marinading fish, meat and vegetables for incredible flavour time and time again:

"Salt, Acid, Flavour" 

  • Remember the acronym, ‘SAF’, salt, acid, flavour. A marinade should always have salt, vinegars or citrus juices with spices and herbs to really have any kind of a flavour impact. 

Marinading white meat: 

  • Poultry and white meat, jointed chicken, chicken breast or half-crown, spatchcocked baby chicken, quail and lamb chops are all brilliant with a marinade of yoghurt or buttermilk, selected spice or spices of green cardamoms, nutmeg, coriander, cumin, turmeric, handfuls of fragrant fresh herbs and often whole lemons, limes or grapefruits boiled ‘til soft, then blitzed and combined in the marinade for extra tangy punch.

Try traditional Tandoor cooking 

  • Simply make ‘a tenderising marinade’ as follows; 75g blitzed fresh pineapple pulp, 1 tsp green cardamom powder, 1 tblsp ground white pepper, 1 tsp sea salt and 60g grapeseed oil. Marinade chicken thigh pieces for half an hour, shake dry then apply a spiced, yoghurt-based marinade. Freeze skewered meats for 10 to 15 minutes before popping onto a hot BBQ, this will help to keep the sauce on the meat.

Don't forget about vegetables!

  • For aubergines, mix them up with ground coriander and cumin, or a sachet of our Green Saffron spice blends, Madras works really well, good slug of olive, sea salt, then a dollop of Greek yoghurt or soft tangy goats cheese, torn fresh mint.

Check out Green Saffron for more tips and delicious recipes.