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Smoked Paprika and Rosemary Marinade

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“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.”
READY IN:
8hrs 5mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk all the ingredients together.
  2. Place in a bowl with the food to be marinated, cover with cling film and leave in the fridge overnight.
  3. Pour off excess marinade before grilling, roasting or frying.

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