Printer Friendly

WEEKEND - Rub it in.

Summary: Take your barbecue to the next level by making these spice rubs at home in minutes. Ryan Waddell, head chef at Reform Social and Grill, shares his favourite spice mixes.

Self-trained Scottish chef Ryan Waddell has been working in the culinary field for 13 years. He has previously worked in Scotland, and also opened the Hoxton Grill and The Canbury Arms pub in London, before moving to Dubai to launch Reform Social and Grill as head chef.

Cajun dry rub

MAKES 250G PREP 10 MINS Easy

Toast 1 tbsp cumin seeds in a dry pan and place 50g cayenne pepper, 125g smoked paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp peppercorn, 1 tbsp cumin seeds, 1 tsp dried oregano, and 1 tsp dried thyme, into a mortar and pestle. Grind until it becomes a powder and rub on beef or pork.

Lemon and herb fish rub

MAKES 250G PREP 10 MINS Easy

Toast 1 tbsp fennel seeds in a dry pan, transfer to a mortar and pestle and grind to a powder. In a bowl, mix zest from 2 lemons, 1ua2 tsp garlic powder, 1 tsp chopped fresh dill, 1 tsp chopped fresh thyme, 1 tsp chopped fresh tarragon, 1ua2 tsp celery salt and 10ml olive oil. Coat the fish with this paste before cooking it.

Sweet and spicy rub

MAKES 250G PREP 5 MINS Easy

Mix together 6 tbsp soft dark brown sugar, 2 tbsp smoked paprika, 2 tbsp chilli powder, 1 tsp cumin powder, 2 tsp garlic powder, 1ua2 tsp ground nutmeg and 2 tsp salt. Rub on lamb or beef.

Moroccan lamb rub

MAKES 250G PREP 5 MINS Easy

Blend 1 red onion (cut into 4 pieces), 20 mint leaves, 5 garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1ua2 tsp ground ginger, 1 tbsp fresh thyme, 2 tsp smoked paprika, 2 red chillies (deseeded), 1 tbsp salt, 1 tsp freshly ground black pepper, juice of 1 lemon, and 100ml olive oil, to make a paste. If possible, marinate the lamb for 30 mins before cooking.

Five-spice mix

MAKES 250G PREP 5 MINS Easy

Toast 1 tbsp of fennel seeds in a dry pan and transfer to a mortar and pestle to grind to a fine powder. Mix this with 1 tbsp five-spice powder, 1 tbsp onion powder, 1 tbsp garlic powder, 100g soft light brown sugar and 100g salt. Smear this spice mix on chicken or pork.

SHELF LIFE

How long these spice mixes will keep: The dry rubs like the five-spice, sweet and spicy, and Cajun will last for up to two months, when placed in an airtight container. The lemon and herb rub should be used within a day, while the Moroccan rub should be used within three days.

Corporate Publishing International. All rights reserved. Provided by SyndiGate Media Inc. ( Syndigate.info ).

COPYRIGHT 2014 SyndiGate Media Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2014 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:BBC GoodFood Middle East
Article Type:Recipe
Date:Nov 23, 2014
Words:482
Previous Article:WEEKEND - Cook in the great outdoors.
Next Article:A Spanish favourite.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters