Summer time! The first week of the school holidays thankfully went without a hitch. I think it’s going to be a good one. We’ve got a long summer with visits from those we love and visits to those we dearly miss.
On the food front summer means plenty of BBQ action. I love a BBQ. It’s the perfect way to serve up lots of little bowls and plates of my kind of food. I love the ceremony of it all, the big banquet of chargrilled vegetables, dips, fruits, fresh shellfish and sexy salads.
This heavenly marinade is perfect for white meat and fish. It’s generous on the garlic and herbs, meaning it really holds its own among a mixed platter of BBQ food.
To make enough marinade for 2 salmon fillets and 2 chicken breasts you will need:
- 6 tablespoons of olive oil
- 2 tablespoons of white wine vinegar
- 3 long sticks of fresh rosemary
- 3 tablespoons of other fresh herbs. I used basil, mint and coriander
- 6 garlic cloves
- Juice from a large lemon
- 2 teaspoons of dijon mustard
- Seasoning to taste
- Chop your fish/meat into generous cubes – so that they hold their form on the BBQ and don’t drop off the skewers.
- Divide the fish/meat into freezer bags – don’t share the same bag for meat and fish.
- Pop the marinade ingredients into the blender and whizz up for a few seconds. As with a salad dressing, you need to then taste it. It should be strong and punchy – it’s got to coat the meat and deliver some impact once cooked.
- Pour in equal measures into the bags, give a little gentle shake to get good coverage.
- Store in the fridge for around 2 hours or more.
- When you’re ready to cook, load the fish/meat to metal skewers. Don’t overload or overcrowd, the measures here make 4 large kebabs.
- Cook on the BBQ… the timings and technique is down to preference and equipment. The chicken will take a little longer that the fish. I prefer Salmon to be pink, very soft in the middle. Whatever you do, you’ll need to test both before serving.
- Serve up with salad, corn and relish or chutney.
Delicious. Enjoy x