- Pour oil into a bowl. Peel and finely chop the garlic and make a paste with the salt in a pestle and mortar. Add the pepper and coriander seeds and crush. Add the orange zest and juice.
- Stir in the thyme and balsamic, check for seasoning then pour over the meat. Massage well and leave for two hours or overnight before cooking.
Suitable for marinating up to 2kg of beef, lamb, duck or goat.