December 5, 2008, Newsletter Issue #190: Marinades And Pickles

Tip of the Week

The preservative powers of many herbs make them ideally suited for marinades and pickling solutions. Seed heads of dill and fennel are usually included, as is black pepper, star anise and mustard seed. Coriander seed and chili make interesting additions. Add salt and sugar and steep the mix in hot vinegar before pouring over gherkins, silverskin onions, peppers, cauliflower or herrings.

Marinade beef or game in red wine, rosemary, black pepper and star anise for at least six hours before grilling or roasting. Rub lamb with a paste made from rosemary, garlic and salt before roasting.

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