| Spiced spatchcock poussins with chunky tabbouleh In an ideal world, I'd marinate the poussins overnight, to flavour and tenderise the meat. |
| The purpose of a marinade is to tenderise the meat as well as add flavour. |
| The cure helps tenderise and flavour the meat, and the sugar then rehydrates the flesh, adding all that wonderful muscovado liquorice-y-ness and caramelisation when cooked. |
| Marinating the meat during cooking by brushing on soy sauce helps to tenderise it. |
| The vinaigrette imparts a zesty flavour and helps to tenderise the squid. |
| There are two reasons to marinate: to tenderise and to enhance flavour. |
