SMOKED PAPRIKA AND ROSEMARY MARINADE
This recipe is borrowed from "The World of Spice", which credits it to New Zealand cuisine. The book also credits "pioneer chef Peter Gordon", who uses smoked Spanish paprika from Extramadura. 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. The recipe is posted for Zaar World Tour 2005.
Provided by Mrs B
Categories New Zealand
Time 8h5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Whisk all the ingredients together.
- Place in a bowl with the food to be marinated, cover with cling film and leave in the fridge overnight.
- Pour off excess marinade before grilling, roasting or frying.
Nutrition Facts : Calories 2039.9, Fat 219.9, SaturatedFat 30.5, Sodium 327.9, Carbohydrate 27.2, Fiber 12.3, Sugar 7.6, Protein 5.2
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