Organic thyme from Provence - 30g

France
AED25.00
Thyme goes ideally with stew, grilled meats and ragout. It can be used in marinades and is marvelous in broth. It can also be infused for herbal tea.
More Information
Weight 30g
Specification N/A
To marinate red meat: mix 100 ml white wine (or rosé), 45 ml (3 tablespoons) olive oil, 3 cloves of garlic cut into 4, 2 teaspoons dried oregano and 2 teaspoons thyme. Place the pieces of meat into a bowl with your marinade. Cover and refrigerate for several hours, turning the meat over from time to time. To marinate white meat: mix 80 ml (1/3 cup) lemon juice, 2 teaspoons oregano, 1 teaspoon thyme, 3 crushed cloves of garlic, salt, and 1 laurel leaf. (For veal and pork, replace the oregano with sage). Place the pieces of meat into a bowl with the marinade. Cover and refrigerate for several hours, turning the meat over from time to time. To marinate fish: mix half a lime's juice with 2 g Espelette (or chili) pepper powder, 1 pinch saffron, 10 cl virgin olive oil, 1 tablespoon thyme, 1 crushed clove of garlic, salt, 1 laurel leaf, 10 branches of fennel, and 1 tablespoon fennel seeds. Place the pieces of fish in an oven dish and add your marinade. Cover with plastic wrap and refrigerate 30 mn to 1 hour before baking.
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