Blood Orange and Fennel Marinade
This tasty yet subtle marinade hints at sweet orange and fennel and helps keep grilled meats moist and tender inside. Goes well with chicken or pork.10 m 2
- 1 generous tbsp. loose blood orange tea
- 1/4 c. boiling water
- 1 generous tsp. fennel seed
- 1/4 c. white wine vinegar
- 3-4 tbsp. sherry cooking wine
- 1/3-1/2 c. olive oil
- salt and pepper to taste
Pour 1/4 c. boiling water over tea leaves in a tempered glass cup. Set aside to cool.
Meanwhile, crush the fennel seed with mortar and pestle.
In a blender, combine tea mixture, crushed fennel, wine vinegar, sherry cooking wine, and olive oil. Blend thoroughly.
Add salt and pepper to taste. Pour over meat for grilling. Marinate for 1-3 hours, moving pieces of meat occasionally for maximum exposure to marinade on all sides!
Grill meat as you normally would, being careful not to overcook.