old
thyme
delights
culinary classics for all
by Kiera Tara O'Brien | 1
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continued from page 4the afternoon BBQ
In the summertime, or even when the weather
isn’t so fine, everyone loves a good ‘que’.These marinades make yummy
treats out of any meat or veg and will give your bbq a distinctive edge
over the usual dogs and burgers.
thyme-marinated chuck steak
1 lb beef chuck steak, boneless and 1 inch thick
1 Tbsp minced fresh thyme (1/2 Tbsp dried crushed thyme)
¼ cup minced onion
1 Tbsp oil
1 clove minced garlic
2 Tbsp minced fresh parsley
2 Tbsp wine vinegar
2 Tbsp Dijon mustard
serves
4
1 Combine onion,
parsley, vinegar oil, mustard, garlic and thyme in a plastic bag with
the steak. Secure the bag closed and set in the fridge for 6 hours, or
overnight to be ready for your big ‘que’ the next day.
2 Heat up the
grill and retrieve your steak. Cook for about 16-18 minutes. Check for
doneness by slicing a hole in the center of the steak.
3 To serve,
slice the steak thinly and place on buns or flat bread with all the
desired garnishes. A great alternative to burgers.
lemon and thyme lamb chops
12 lamb chops
1 Tbsp minced fresh thyme (1/2 Tbsp dried crushed thyme)
¼ cup lemon juice
½ cup olive oil
1 pinch salt
1 pinch pepper
serves
12
1 Combine oil,
lemon juice, pepper, salt and thyme in a small bowl.
2 Place the
lamb chops in a shallow dish. Use a brush to coat them with the oil
mixture. Marinate in the refrigerator for 1 hour.
3 Heat up the
grill to high heat and lightly oil the grill grate.
4 Place the
lamb chops on the grill for about 10 minutes, turning once.
giddy-up and go...
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