Seasoning and marinade:"Provence’s flavour on your plate"

Seasoning and marinade.

Provence’s flavour on your plate

-Olive oil,

-Garlic clove

- Rosemary

-Salt and pepper

This combination of oil, herbs and spices can be used to marinate pork ribs, lamb shops. leg of lamb, roast pork, steamed vegetable dishes, cod, trout or bream, to cook on barbecue, frying pan or in the oven.

Recipe suggested for two persons :

Four lamb shops with mashed potatoes and cherry tomatoes.

-Put in boiling water four peeled potatoes, two spoons of coarse sea salt and one clove of garlic.

-Let cook covered about 30 minutes.

- Mix with a fork drained potatoes, butter and hot milk .

-Combine meat, Olive oil, grinded garlic, rosemary, salt and pepper let marinate several minutes then make it roast on barbecue on a hot frying pan.

-Then let cook the cherry tomatoes several minutes in the cooking juice

-Enjoy your meal !

Seasoning and marinade.

Provence’s flavour on your plate

-Olive oil,

-Garlic clove

- Rosemary

-Salt and pepper

This combination of oil, herbs and spices can be used to marinate pork ribs, lamb shops. leg of lamb, roast pork, steamed vegetable dishes, cod, trout or bream, to cook on barbecue, frying pan or in the oven.

Recipe suggested for two persons :

Four lamb shops with mashed potatoes and cherry tomatoes.

-Put in boiling water four peeled potatoes, two spoons of coarse sea salt and one clove of garlic.

-Let cook covered about 30 minutes.

- Mix with a fork drained potatoes, butter and hot milk .

-Combine meat, Olive oil, grinded garlic, rosemary, salt and pepper let marinate several minutes then make it roast on barbecue on a hot frying pan.

-Then let cook the cherry tomatoes several minutes in the cooking juice

-Enjoy your meal !