MAKE YOUR OWN Spice rubs

JAZZ UP BEEF, CHICKEN, FISH, LAMB, PORK AND PRAWNS WITH OUR SPICY SPRIN­KLES

Food - - Contents -

1 SMOKY CITRUS BLEND

PREP TIME 10 min­utes MAKES ½ cup Place 1 ta­ble­spoon fen­nel seeds, 1 ta­ble­spoon cumin seeds and 1 ta­ble­spoon co­rian­der seeds in a small fry­ing pan over medium heat; stir con­stantly for 40 sec­onds or un­til fra­grant. Trans­fer mix­ture to a mor­tar, cool; grind finely with a pes­tle. Stir in 1 ta­ble­spoon smoked pa­prika and 1 ta­ble­spoon finely grated lemon zest; place in a jar and seal. Store in a cool, dark place for up to 3 months. USE ON chicken or pork

2 IN­DIAN-STYLE CURRY BLEND

PREP TIME 10 min­utes MAKES ½ cup Place 2 ta­ble­spoons co­rian­der seeds and 2 ta­ble­spoons cumin seeds in a small fry­ing pan over medium heat; stir con­stantly for 45 sec­onds or un­til fra­grant. Trans­fer to a mor­tar, cool; grind finely with a pes­tle. Stir in 2 tea­spoons ground turmeric, 2 tea­spoons medium-hot curry pow­der, 1 tea­spoon ground gin­ger and 1 tea­spoon ground chilli; place in a jar and seal. Store in a cool, dark place for up to 3 months. USE ON fish, prawns or chicken

3 PEP­PERED SUMAC BLEND

PREP TIME 10 min­utes MAKES ⅓ cup Place 1 ta­ble­spoon whole black pep­per­corns, 1 tea­spoon onion flakes and 1 tea­spoon sea salt flakes in a mor­tar. Grind finely with a pes­tle. Trans­fer to a medium-sized bowl; stir in 2 ta­ble­spoons sumac, 1 ta­ble­spoon dried oregano and 1 tea­spoon gar­lic pow­der; place in an air­tight con­tainer or jar and seal. Store in a cool, dark place for up to 3 months. USE ON lamb or beef

4 ALL­SPICE & PA­PRIKA BLEND

PREP TIME 10 min­utes MAKES ½ cup Place 2 tea­spoons co­rian­der seeds and 1 tea­spoon mus­tard seeds in a small fry­ing pan over medium heat; stir con­stantly for 45 sec­onds or un­til fra­grant. Trans­fer to a mor­tar with 2 ta­ble­spoons onion pow­der, seeds from 2 car­damom pods, 1 whole clove and 1 tea­spoon whole black pep­per­corns, cool; grind finely with a pes­tle. Stir in ¼ cup sweet pa­prika, ½ tea­spoon ground cin­na­mon, ½ tea­spoon ground gin­ger, ¼ tea­spoon ground all­spice and ¼ tea­spoon ground nut­meg; place in a jar and seal. Store in a cool, dark place for up to 3 months. USE ON beef, chicken or lamb

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