Meat marinade
Julie went on holiday in Turkey and returned with this amazing marinade which I’ve attempted to replicate with the following recipe. It’s noticeable the difference it makes when applied to meat before grilling or BBQ, and really brings out the flavour. Basically you can throw anything in there, which was what available in my herb rack, as long you have a garlic base and the whole thing is immersed in olive oil. It does not take long to make and can stay in the fridge or larder for a few months. Best stored in a jam jar.
Servings:
Ingredients
- 2 Heads garlic chopped
- 1 Lemon quartered
- 1 tsp Pepper corns
- 2 Red Chilli chopped
- 5 grams Rosemary
- 5 grams Thyme
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Prep Time: 30
Cook Time:
- Crush and dice finely the garlic and add to a jam jar. Follow that with all the other ingredients and cover with olive oil, before sealing the jar. Try and let everything infuse for about a week before using.
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