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150ml (1/2 pint) dry white wine
60ml (4 tbsp) olive oil
2.5ml (1/2 tsp) salt
12 black peppercorns
1 bay leaf
1 garlic clove, skinned and sliced
1 shallot, skinned and finely chopped
1 rosemary or marjoram sprig |
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Method :
Combine all ingredients in a jug or bowl and whisk until well mixed. Pour
the marinade over the ingredients, cover and leave in the refrigerator for
a few hours, or up to 2 days, turning from time to time.
Note - This marinade is suitable for
chicken, guinea fowl, turkey, veal, pork or lamb. It is sufficient for
approximately 6 chicken joints or pork chops, or a 1.4 kg (3 lb) joint
of meat.
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