Nice to flavour BBQ'd meats - recipe from The Advertiser 'Boomer supplement'.
Handful coriander leaves
Handful flat-leaf parsley
1/2 tsp dried oregano
2 cloves garlic, crushed
2 tbsp red wine vinegar
125g unsalted butter, softened to room temperature - I use salted butter
Place everything into the TM bowl and mix 10 sec/speed 6. Scrape down sides of bowl and repeat if necessary.
Place the mixture onto baking paper, form into a log about the size of a 20 cent piece and refrigerate until it has firmed up.
Cut into 1cm slices, place on a tray and freeze until solid. Place in a ziplock bag - once the meat has been cooked place 1 piece on each chop or 2 pieces on a large piece of steak.
