If you’re planning a barbecue, why not try this easy herb marinade? Especially good on lamb or chicken, it’ll take the flavour of the meat to another level, in return for very little effort.
Method
Combine all the ingredients in a saucepan. Heat until simmering, then take the pan off the heat, put its lid on and leave it to stand for an hour. Pour the marinade over lamb or chicken, and allow it to infuse the meat for two hours or so before you light the barbecue.
To get the best results from a charcoal barbecue, you need to get it up to a really good temperature well before you start cooking. It’s worth lightly oiling the grill, too, to avoid food sticking (use vegetable oil for this, not olive oil). To get the barbecue going, put the charcoal into it and pile it into a pyramid shape, inserting charcoal firelighters at the base. Light, then wait for about 30 minutes; after this time, the centre of your pyramid should be glowing, and the charcoal taking on a greyish tinge around the edges, but it’s not quite ready to cook on yet. Using a barbecue tool, gently rake the charcoal down from its pyramid, spreading it out (but not too thinly – if you leave a small area of the grate uncovered, you will have a cooler part of the grill to move food to, should you need to). Be patient, and wait a little longer until the charcoal is grey, or covered in ash; as soon as it reaches this stage, you can start sizzling!
01395 232836 / info@greendale.com
