Summer is coming which means that if it's edible it gets marinated, rubbed or brined and stuck over hot coals to cook (or be burnt in a lot of cases).
Yep, summer brings out the inner chef in most people, add to that a can or two of beer or a shifty glass of wine and you're all set to BBQ.
Of course a BBQ isn't the same without the smell of charcoal and a few burnt bits here and there but summer BBQ's bring out the best and worst of everyone and smiles generally abound, at least to start off with anyway!
This Sun-dried Tomato and Olive Marinade is one for your recipe collection
It's flavors are fresh and alive with a Mediterranean feel.
Sun-dried tomatoes have a rich, concentrated flavor and add to that fresh rosemary, garlic and black olives and you may as well be in the south of France with a glass of chilled Rosé in your mitt.
You can use Sun-dried Tomato and Olive Marinade on anything from meats to fish to vegetables and it's even great spread on crusty bread and grilled.
Be sure to make it well ahead of time so that your meat etc has plenty of time to absorb all the beautiful flavors.
The recipe makes a lot but if you can't use it all put it into small containers and freeze it. When you want to use is next just bring it out, defrost and use.
I used this on chicken and added to the dish to make Mediterranean Chicken and Leek Tomato Mash which is also on this website.
The consistency of the marinade should be a loose paste.
If it's too thick it won't marinade properly but you can get away with thinner, just use a zip-lock bag as your marinade container.
Finally, for cooking, it may be easier to use a flat pan surface rather than a grill as the marinade makes the dish taste better if it's piled ontop.
Obviously you want to eat the marinade not chip it out of the bottom of your BBQ so it's best not to keep turning and loose all your hard work.