2 tbsp strained fresh lemon juice
2 tsp chopped fresh thyme, or 3/4 tsp dri, ed, crumbled
2 tbsp olive oil or vegetable oil
Directions
This is a tangy marinade, containing equal amounts of lemon juice and
oil, and is good for rich meats like chicken thighs. It can be used
for chicken breasts too, but their skin should be on for additional
protection during grilling or broiling. Thyme gives this marinade a
flavor loved in France, but you can substitute oregano for an Italian
or Greek accent, or mint or cilantro for a Lebanese touch.
Mix ingredients in a small bowl.
Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.
From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner
Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,
Cooking Echo, 4/93
Servings: 14 servings
Lemon & Thyme Marinade Recipe brought to you by Recipe Ideas
Categories: Fruit; Lebanese; Sauce
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It is actually possible to trace the history of recipes back into distant history, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there were a couple of recipe books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is popular today, but instead accounts of the types of food prepared for the upper classes of those days. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new herbs and spices caused a torrent in books on cookery, many of which are kept safe in private cookery archives. Over the next few centuries, the rich and powerful families of Wesstern Europe competed to serve the most extravagent meals, and because of this cooks and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes of their peers. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Lemon & Thyme Marinade recipe.
