Marinated Chunk

by David Frenkiel

Marinated Chunk

  • 2 garlic cloves
  • 2 sprigs rosemary
  • 1 tsp peppercorns
  • 1 red chili
  • 1 lemon
  • 200 ml olive oil
  • 1 x 150 g Stockeld Chunk

• Place the garlic (skin on), rosemary and peppercorns in a hot, dry skillet.

• Slice the chili and cut thin peels from the lemon. Take the skillet off the heat.

• Crush the garlic with the side of a knife and add to a jar along with all the other aromatics. Pour over the olive oil over the warm aromatics and add a sprinkle of salt.

• Cut the chunk into dices and add to the jar.

Leave in the fridge to marinate for a few hours. Can be stored for 7-10 days. Use the marinated chunk on toast, in a salad or on top of soup. 🧀


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