FRESH HERB MARINADE

180ml olive oil
2 tablespoons finely chopped rosemary
4 tablespoons finely chopped thyme
4 finely chopped parsley
2 small chillies chopped
3 cloves of garlic peeled and chopped
50ml red wine
20ml balsamic vinegar
1 tablespoon ground paprika
Freshly grounded black pepper and salt
Add rosemary, thyme, parsley, garlic, salt, pepper and paprika to a glass bowel or jug. Heat the olive oil till the smell is very prominent and the oil is extremely hot. Carefully, pour the hot oil over the herb mixture. Be careful as this will bubble profusely. Wait 2 minutes and add the wine and balsamic vinegar. Leave to cool. Use just enough to marinade steak or chicken. Wrap meat in cling film and refrigerate for about 3 hours. Discard the used marinade. Once meat has been fried, use un-used marinade to baste / drizzle cooked meat

Text and photo by Freddie Kritzinger – The Bald Chef