Posted: 6th May 2014
Our Head Chef Will Cavalho is passionate about his Portuguese herritage and frequently uses recipes and cooking techniques learned in native Lisbon. In line with the launch of the delicious BBQ menus, Will wanted to share his delicious marinde recipe which can be used to flavour virtually any meat or fish but works particularly well with chicken, lamb and beef. Why not give it a go yourself!
- 500 ml water
- 120 ml white vinegar
- 120 ml white wine
- 120 ml olive oil
- 80 ml coarse salt
- 2 fresh garlic bulbs, cloves minced
- 45 ml paprika
- 15 ml ground chilli or other hot pepper flakes
- 15 ml table salt
- 15 ml crushed black peppercorn
Combine all together and make a paste, you can use a blender or a mortar and pestle.For best results, leave for at least 24 hours to marinade.