Red wine marinade
- Wash the herbs and rocket and shake dry. Strip the leaves from the stems, then add to the blender jug along with the rocket. Chop finely using the turbo button. Use the spatula to push the chopped herbs down off the sides.
- Slice the chives into thin rolls, then add to the blender jug along with the oil, wine, lemon juice and lemon zest. Process for 10 seconds/speed setting 4, then season to taste with pepper.
- Leave the meat to be barbecued in the marinade for at least 6 hours, then keep brushing more marinade over the meat during cooking.
This marinade is a classic for beef and lamb and can be varied to suit different tastes, depending on the type of herbs used.
Bon appétit with Monsieur Cuisine