Browse 2 recipes collected around marinated.
◷ 86 minmedium
Thinly sliced beef marinated with pear, soy and sesame, then seared in eight small batches for tender folds and browned edges. Served with softened onion, spring onions, sesame seeds and steamed rice.
Oct 16
◷ 120 minmedium
Yoghurt-marinated chicken with lightly charred edges in a smooth tomato, butter and cream sauce, finished with garam masala and dried fenugreek. Served with warm naan; allow at least 1 hour for refrigerated marinating.
Oct 15Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 29 minutes. Cooking takes 57 minutes. Allow 86 minutes in total. Makes 4 servings. Key ingredients: raw, trimmed whole-cut sirloin or rib-eye, Asian pear or firm, ripe Conference pear, peeled and cored weight, light soy sauce, caster sugar, garlic, peeled weight. Equipment: Sharp knife and raw-meat chopping board, Fine grater, Mixing bowl and cover, Sieve for rice, 1.5–2 litre saucepan with a close-fitting lid, Heavy 28–30 cm frying pan with a flat cooking base at least 24 cm across, Colander and bowl for draining beef, Measuring spoons, including a ½ teaspoon measure, Separate utensils for raw beef and cooked food, Clean heatproof bowl and loose cover for cooked beef and onion, Fine-tip food thermometer.
Kitchen tip: Judge capacity by the flat pan base, not its rim diameter. Keep the slices flat with visible gaps; a smaller base needs more than eight batches.
Preparation takes 26 minutes. Cooking takes 69 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, trimmed weight, plain full-fat yoghurt, peeled fresh ginger, finely grated, peeled garlic, finely grated, lemon juice. Equipment: Covered non-reactive bowl, at least 1.5 litres, Heavy-based saucepan or sauté pan, approximately 3 litres and 22–24 cm wide, 28 cm heavy frying pan, Scales, measuring spoons and fine grater, Chopping board and knife, Heatproof spatula and tongs, with clean utensils for cooked food, Digital food thermometer, Baking tray, oven gloves and oven, Clean tea towel for keeping naan warm.
Kitchen tip: A smaller frying pan needs more batches and extra time. Crowding traps steam and prevents the yoghurt-coated chicken from browning.