Try Lesley Tumulty’s lip-smacking lemon, caper and anchovy marinade – perfect for priming succulent slabs of beef to throw on the barbie…
The robust flavours of the lemon, capers and anchovy really stand up to beef. This would work equally well with thyme or rosemary and the flames of the barbecue, helping to release the natural oils of the herbs. Makes enough for 2lb beef. Scroll down for the recipe, just one from Garden Heaven magazine’s beautiful summer barbecue food shoot…
YOU WILL NEED
* 1/2 cup flat-leaf parsley, chopped
* 3 tbsp extra-virgin olive oil
* 2 tbsp lemon juice
* 1 tsp chopped capers
* 1 tsp lemon zest
* 1 tsp anchovy, minced
* 1/2 tsp salt
1 Whisk all the ingredients together.
2 Put the beef in a non-reactive baking dish and pour the marinade over, turning to coat.
3 Marinate for at least one hour and up to one day.
Want to make the rest of this barbecue feast? Pick up the current issue of Garden Heaven for Lesley’s mouth-watering recipes for roasted, stuffed figs with Parma ham, beet and feta tabbouleh, easy flatbreads, barbecued sea bass with orange and fennel, culinary flower and herb salt… and more! On shelves now, priced €4.95.