Moroccan spice rub
Photography Photography by Becky Nunes.
Spice rubs are a great alternative to marinades for many cuts of meat and for vegetables too. Rub the Moroccan and Indian flavours onto chicken or lamb before grilling, toss them with sliced eggplant, red capsicum, tomatoes and red onions, and a little oil before roasting in the oven. Or add either one to a fresh tomato sauce. Use the Juniper and Herb rub with any cut of pork or venison, and with game birds, such as quail and duck. Store the rubs in tightly sealed jars or place in a cellophane bag inside a tin or box.
INGREDIENTS
3 tablespoons coriander seeds
3 tablespoons cumin seeds
3 tablespoons black peppercorns
3 tablespoons paprika
1 tablespoon cinnamon
METHOD
In a small skillet toast the coriander, cumin and peppercorns individually until fragrant. Combine with the paprika and cinnamon and grind in a spice grinder until finely ground. Makes approximately 1 cup
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.