Darrel Wilde’s favourite marinade
With the promise of some sunshine on the horizon and all of us twitching to spice up supper time, we spoke to Alexander House’s Executive Head Chef, Darrel Wilde about his favourite marinades. He might say we prised it out of him – in his words, they’re ‘gold-dust’ and below he shares his favourite for poussins.
Executive Head Chef Darrel Wilde
The Perfect Poussin – By Darrel Wilde
The trick with marinading is to keep it simple and take your time. The ingredient list for this special marinade isn’t exotic but isn’t obvious either. The trick here is to introduce the flavours to each other initially, and as always by heating the marinade first of all the essential oils in the herbs and spices are released into the liquor which the meat will stand in.
I love the simple savoury taste this marinade imbues the meat with – here, we talk about poussins but of course this works perfectly well with other white meats. The addition of ginger elevates the marinade and harmonises the aromatic herbs.
View the recipe below – and don’t tell everyone!
