Lemon, Herb & Garlic Marinade |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I've adapted this from a Jamie Oliver recipe. Jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar and pestle. Use this marinade for steak, chicken or fish. It imparts a wonderful flavour. We had it with steak and it made it beautifully moist and tender and lemony - quite a different taste for steak but absolutely delicious! Quantities given should make enough to marinade 2-3 steaks or 2 large chicken breasts or 4 fillets of fish. Ingredients:
1 teaspoon fresh rosemary (leaves only) |
1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme |
1 pinch lavender flowers (optional) or 1 pinch lavender leaves (optional) |
1/2 teaspoon freshly ground black peppercorns |
1 pinch sea salt |
2 garlic cloves, peeled and sliced |
1/2 lemon, juice and zest of, finely grated |
4 tablespoons extra virgin olive oil |
Directions:
1. Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
2. Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
3. Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
4. Now stir in the lemon juice and the olive oil and mix together.
5. Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
6. Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
7. Pour any marinade left in the bowl over the meat while it cooks.
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