Time to prepare: 15 min.
Min. time to store before serving: 4 hours
1 (out of 3)
Vegetarians
Carnivores
Pescatarians
Vegan
2
Store for 2 weeks in closed jar or container
When I pass along a garden filled with herbs. Like Lavender, Sage, Rosemary or Thyme. I sense this subtle aroma. That is difficult to describe. Probably it’s a mix of flowers and sun burn. That I automatically associate with the Mediterranean. I took this photo of a garden nearby Cape Town. That is far from the Med. But when it comes to good food. A great alternative to visit. In case you would like to have this sensory experience on a plate, I would recommend to make this marinade. For meat, shrimps, chicken, potatoes or a bean salad. Check for BBQ ideas below in the post
ingredients
- 3 sprigs of dried rosemary
- 5 sprigs of dried thyme
- 1/2 tsp. of salt
- 1 knob of garlic
- 1 cup of olive oil
- Optional: freshly grounded pepper
TOOLS
- a pestle and mortar
- a grater (to grate knob of garlic)
- a Jar with Lid (to store leftover)
BBQ Ideas
marinate (list with options)
Steak
Chops
Chicken
Shrimps
Cod
Haddock
Cooked Potatoes
steps
- Grate knob of garlic
- Add garlic pulp to the mortar
- Remove all leaves from sprigs
- Add leaves to the mortar
- Add Oil, Salt to the mortar
- Use your pestle and crush leaves
- Make circles with your pestle and scrape the inner side of your mortar
- With this trick you blend oil, herbs and spices
- Taste and season with optional freshly grounded pepper
- Be informed that this marinade will get a salty taste after a day’s rest in a closed jar
- Pour your marinade in a jar
- Close it
- Store in fridge for at least 4 hours
