Amanda Laird: Balsamic marinade

Balsamic marinade. Photo / Babiche Martens

Suitable for marinating up to 2kg of beef, lamb, duck or goat

½ cup olive oil
4 cloves smoked garlic
2 tsp salt
Freshly ground black pepper
3 tsp coriander seeds
Juice and zest of two oranges
¼ cup fresh thyme leaves or approximately 6 stalks
3 Tbs balsamic vinegar

1 Pour oil into a bowl. Peel and finely chop the garlic and make a paste with the salt in a pestle and mortar. Add the pepper and coriander seeds and crush. Add the orange zest and juice.

2 Stir in the thyme and balsamic, check for seasoning then pour over the meat, massage well and leave for two hours or overnight before cooking.