MARJORAM
BEEF BRISKET IN MARINADE
Inspired By: "Brisket in Marinade" from Holidays.net
Ingredients:
1/2 cup lemon juice
1/2 tsp PureSpice ® tellicherry pepper, ground
1 tsp PureSpice ® Parsley
1/2 tsp PureSpice ® Marjoram
4 lbs brisket
2 cups finely diced onion
2 cups red wine
Directions:
1. Mix the lemon juice, pepper, parsley, and marjoram together. Coat the brisket with the mix and let marinade overnight in the fridge.
2. Next day, brown the meat on all sides and return to marinade. Add the onion and the red wine over the top of the brisket and cover with foil. Roast in oven at 235 degrees for 2.5 to 3 hours.
MEDITERRANEAN FISH SOUP
Inspired By: Mediterranean Fish Soup from “The Complete Low-Fat Cookbook”
Ingredients:
½ tsp. PureSpice ® Saffron
3 tsp. Oil
2 lg. Onions, thinly sliced
1 leek, white part only, chopped
4 cloves garlic, finely chopped
1 PureSpice ® bay leaf, torn
½ tsp. PureSpice ® Marjoram
1 tsp. PureSpice ® orange peel pieces
2 Tbsp dry white wine
1 red pepper, cut into chunks
1 lb. Tomatoes, chopped
½ cup crushed tomatoes
2 cups fish stock
2 Tbsp. tomato paste
2 tsp. Brown sugar
1 lb. Firm white fish, cut into bite size pieces.
3 Tbsp. PureSpice ® parsley.
1. Soak the Saffron in 2 Tbsp. on boiling water, set aside. Heat the oil in a large pot over low heat. Add the onion, leek, garlic, bay leaf and Marjoram. Cover and cook for 10 minutes, shaking the pan occasionally, until the onion is soft. Add the rind, wine, capsicum and tomato. Cover and cook for 10 minutes.
2. Stir in the crushed tomatoes, stock, tomato paste, sugar and Saffron, with liquid. Bring to boil and simmer, uncovered for 15 minutes.
3. Add the fish to the soup, cover and cook for 8 minutes. Season and add parsley.
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