Lemon Myrtle And Thyme Marinade Recipes

Steps:

• Combine all ingredients in a non-reactive dish -- glass or ceramic dish.
• Season well with salt and pepper.
• add meat, poultry or fish. Turn to coat in the marinade and refrigerate for 2-3 hours to marinate.

Steps:

• Prepare a grill for medium-high heat.
• Dust the lemon slices in the sugar, shaking off the excess. Grill until the sugar begins to caramelize and the lemon slices are lightly charred, 1 to 2 minutes per side. Let cool completely.
• To serve, pour the lemonade into tall glasses with ice. Add a sprig of thyme and a grilled lemon slice. Serve immediately.
• Bring 1 bunch thyme and 1 1/2 cups each sugar and water to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Let cool, then strain the syrup into an ice-filled pitcher. Stir in 2 cups each fresh lemon juice and cold water. Serve over ice with thyme sprigs and lemon slices.
• Recipe courtesy of Food Network Magazine

Steps:

• To make the herb-simple syrup for the martini, combine the water, sugar and lemon zest in a pot over medium heat. Gently simmer for 3 minutes until the sugar is dissolved, swirling the pot over the heat now and then. Do not allow to boil or get dark. Put the thyme in a mason jar or glass container and pour the sugar syrup on top; allow to steep while it cools for 1-2 hours to infuse the herb flavor into the syrup. Strain to remove the solids.
• In a martini shaker filled with ice, combine the vodka, Lemoncello, and 4 tablespoons of the herb-syrup. Shake well until frothy and strain into 4 chilled martini glasses. Float candied lemon rind in each glass for great presentation.

Steps:

• Whisk together 3 tablespoons fresh lemon juice, 3 tablespoons dry white wine, 2 tablespoons extra-virgin olive oil, leaves from 1 bunch fresh thyme (12 to 15 sprigs), 2 thinly sliced shallots, and 1 lemon, sliced into 1/4-inch rounds in a shallow nonreactive dish. Makes enough for 2 pounds of meat or fish. Refrigerate until ready to use, up to 1 day.

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

Steps:

• Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Steps:

• Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
• Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

Steps:

• Mix ingredients in a small bowl.
• Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing.

Steps:

• Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
• If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.