The main role of marinades is to add flavour to food. In addition, some marinades can also aid in tenderising meat. There are limitless flavours that you can add to your marinade especially with the staggering array of ingredients we have today. We have developed 5 flavourful marinades to enable you to create gourmet dishes for your everyday meals. In line with the launch of our new range of WORLDFOODS Marinades, we've put together some handy marinating tips to ensure that you make the most out of our convenient and easy-to-use products.

• Use non-reactive containers such as glass or stainless steel and cover with cling film.
• Alternatively, use zip-loc bags as the bags allow the marinade to completely cover the meat and can be turned over and over again to ensure that it coats evenly. No spills, no mess and no clean up is necessary.

• We recommend using approximately 4 tbsp (60ml) for every 100g of meat.
• Meat should be coated evenly with marinade. You may need to turn it over occasionally to ensure that all sides are coated evenly.

• We suggest that meat be left to marinate for at least 30 minutes before cooking or longer if time permits.
• However, textures of some meats, poultry and fish may change if left to marinate for too long. If a recipe suggests a time, be sure to follow it.
• Fish and seafood are more delicate. Thus, marinating time of 30 minutes to an hour should suffice. Otherwise, it will tend to become mushy.
• Chicken only needs about 2 hours maximum.
• Pork can be left to marinate for up to 4 hours and lamb for 4-8 hours.
• Beef however can be left to marinate overnight.
• Marinating for 12 hours or more reduces cooking time by 1/3. However, this may result in slight toughening in some meat but it is a small price to pay for quicker cooking, less time by the grill and more time with your guests.

• Rub or shake off any excess marinade before cooking particularly if there is any oil in it to prevent flaring and the consequent smoky bitter flavour.
• Simply grill, barbeque, pan-fry or bake on low to medium heat.
• For extra flavour, baste meat with extra marinade during cooking.
• Also, baste with a little oil to prevent loss of moisture.

• ALWAYS MARINATE MEATS IN THE REFRIGERATOR! Room temperature is perfect for bacterial growth.
• Remember that marinades flavour or tenderise only the outside1/4 inch of each piece.
• Never put cooked meat back onto the same dish you used for marinating. Always use a clean dish or plate.

500g WORLDFOODS Yellow Curry Sauce; 500g Fish fillet; 225g Cherry Tomatoes; 1 tsp Lime Juice.
Garnishing: 2 nos Red Chillies, cut into strips
Coriander leaves.