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Rosemary and Balsamic Marinade

2 rosemary sprigs, broken into small pieces
12 cup balsamic vinegar
23 cup extra virgin olive oil
3 garlic cloves, bashed so the skins are split
1 tablespoon clear honey


The marinade- In a shallow, non-metallic dish, mix together all the ingredients except for the honey. (If you are using a vinegar that is not thick, first boil double the amount in a shallow pan for 35 minutes until syrupy and reduced, then cool.) Season the mixture and add the meat or fish. Rub well all over and cover. For meat, marinate for 2 hours in the fridge or overnight. Fish should be marinated for up to 30 minutes in the fridge; any longer and the acidic vinegar will start 'cooking' the fish. To cook Once the fish or meat has been placed on the grill or barbecue, mix the honey in with the excess marinade. Baste the food while cooking; the sugars in the honey will start to caramelise and allow the marinade to adhere to the food like a glaze.

Source: www.food.com