Smoked Paprika and Rosemary Marinade |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 3 |
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I don’t know where my tin of smoked paprika comes from, but my rosemary comes from the back garden. The recipe makes enough to marinate 2lb chicken, lamb, cod or salmon. I’m going to try it on Tofu. Cooking time is marinating time. Ingredients:
2 tablespoons smoked spanish paprika |
1 tablespoon finely chopped fresh rosemary |
1/2 onion, finely chopped |
1/2 cup olive oil |
1 pinch salt |
fresh ground black pepper |
Directions:
1. Whisk all the ingredients together.
2. Place in a bowl with the food to be marinated, cover with cling film and leave in the fridge overnight.
3. Pour off excess marinade before grilling, roasting or frying.
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