This creamy, vibrant marinade adds a subtle hint of spice and a stunning golden tone to meat for the barbecue – spatchcock chicken, prawns or meaty white fish pair particularly well.
Though we have called this a marinade, the combination of gentle spices, tangy MILK KEFIR and aromatic coriander also means it works beautifully as a dressing for the likes of charred aubergine too. Weaving probiotic-rich food into your diet in a number of ways is a great goal when it comes to enhancing your wellbeing – and this is certainly one of our favourite ways to do so.
You can also find this recipe in our FREE SUMMER EBOOK alongside two more of our favourite marinades and a series of other delicious seasonal recipes.
Lightly toast the cumin seeds in a pan over a medium heat until just beginning to smoke. Remove from the heat and allow to cool slightly before crushing with a pestle and mortar. Add the ground cumin to a bowl with the remaining ingredients and combine. Taste and adjust the seasoning, adding a little more lemon should you wish. Allow to infuse for an hour or so before using.
We make our milk kefir in our own CREAMERY on our Cotswolds farm with the milk from our organic dairy herd. You will find it in reusable glass bottles in all of our farmshops across London and the Cotswolds and via our ONLINE SHOP too.
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