Prep 5 mins
Cook 8 hrs
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.
- 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
- 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.
Thanks for this wonderful reminder of why I grow herbs in my little thimble of a garden. I used a smoked Hungarian paprika and replaced half the oil with water to conserve calories. Half the marinade went on some grilled zucchini for lunch with the remaining going on chops for dinner. The squash marinated for 1 hour and the chops for 4, both were superb.