Thatchers Gold Cider BBQ marinades | Guardian Labs
There’s nothing like the smell of a grill to spark up those nostalgic memories and with the roadmap out of lockdown in full swing, there’s no better time to start thinking about firing up the BBQ
Us Brits love to grill, enjoying al fresco dining with friends and family until the sun goes down. Preparing the perfect get-together requires pre-planning and one top tip and time-saver is a good marinade, which works well for both meat and veggie options. As plant-based alternatives are becoming ever-more popular, it’s time to say goodbye to charred corn on the cobs and say hello to some exciting new ingredients, like oyster mushrooms and cauliflower-skewers
A simple marinade can elevate the taste of any dish and jazz up cheaper cuts while keeping meat and vegetables tender and juicy. Plus, it’s a great way of preventing charring and burning.
Drink pairings are an excellent way to bring flavours together, with classics such as pork and apple cider or citrus notes with fish, which works especially well.
Thatchers Gold cider pairs well with a variety of dishes, as well as being a versatile base for BBQ marinades. Growing 25 varieties of apples, over 500 acres on the slopes of Mendip Hill, the sunny, and occasional rainy climate provides the ideal location for apple orchards.
‘Thatchers Gold cider pairs well with a variety of dishes, as well as being a versatile base for BBQ marinades’
Every small detail is considered and it’s the five-star treatment all year round. Since William John Thatcher created his first cider in 1904, the award-winning Thatcher family has been perfecting the ‘magic’ that turns apples into cider. Matured in 150-year-old English oak vats undoubtedly gives the cider a unique taste.
So why is cider such a great ingredient for BBQ marinades? Thatchers Gold, which has a medium-dry taste is crafted from a blend of Dabinett, Porters Perfection and Harry Masters Jersey apples, making it the best ingredient to carry sweet and spicy flavours. Think smoked paprika or citrusy-honey combinations, lifting the sweetness and naturalising the levels of spice. Also, the sugar in honey helps create those sticky, crispy edges.
Using cider in a reduction concentrates the taste, which holds flavours well, such as garlic, fresh herbs and citrus fruits. Adding lemon zest with a little sugar gives a marinade a crisp bite without being overpowering, which is delicious for flaky fish. Soy sauce gives a salty flavour but works a treat with pork or chicken when mixed with wholegrain mustard.
‘The key to a good marinade is time, so always leave it overnight as this gives the flavours time to infuse and will pack a punch with minimum fuss’
Want to make pork chops extra juicy? Thatchers cider is also a great way to brine meat. Mixed with a little salt, soaking pork in cider (a tried and tested combo) helps to tenderise the meat, injecting flavour and creating those gorgeous caramelised crusts.
The key to a good marinade is time, so always leave it overnight as this gives the flavours time to infuse and will pack a punch with minimum fuss. Ideally, six-eight hours works well, but if you’re pressed for time, even an hour will make a noticeable difference.
So, what are you waiting for? These three mouth-watering cider-infused recipes are real BBQ crowd-pleasers made with simple store cupboard ingredients – so let the fun and flames begin.
Original feature, theguardian.com