Chimmi Churri Marinade

This is a guide!

I make it in my food processor using the following ingredients - the amounts are rough and can definitely adjust the amounts.

Ingredients:

• Fresh parsley a whole bunch

• Fresh thyme a handful - avoid woody stems

• Wholegrain mustard 1/2 cup

• Dijon mustard 1/2

cup

• 1 tablespoon minced garlic

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1/4 cup red wine vinegar

• 1 cup olive oil may need more or less to loosen the chimmi churri

Blitz it all in your food processor or you can do it by hand. Add the olive oil to loosen.

You can s

tore in the fridg

e for a week or you can use large silicone icecube trays to freeze then pop into a freezer bag. Or if you have space you can pop them in little containers in your freezer.

I've used this on steak and chicken and it's dead set amazing.

The vinegar helps to tenderise the meat... make sure you let the meat sit in the chimmi churri for at least a few hours, preferably over night.

You could also serve the meat with some fresh chimmi churri if you wanted.