HERBS AND GARLIC MARINADE with a fine aroma of herbs and garlic for flavouring pork and chicken meats.
Recipe: Meat – 1000 g. Herbs and Garlic Marinade – 50 g. Contents: salt, garlic, dill, parsley, black pepper, natural flavours, vegetable fat Method of operation: If the meat is not minced, season it with 5 g. salt per kg. meat. The marinade is spread evenly over the meat and left to sit for at least 3 hours in the refrigerator. For better flavouring, it is advisable to keep it in the refrigerator for 24 hours.
Used for : Best suited for pork, neck steaks. Indian food – saag paneer curry dish.