Three Spices Rubs
Photography by 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
Indian spice rub
4 tablespoons fennel seeds
4 tablespoons ground cumin
4 teaspoons ground cardamom
4 teaspoons ground coriander
4 teaspoons dry mustard
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 tablespoons brown sugar
Juniper and herb rub
6 tablespoons juniper berries
2 tablespoons dried rosemary
3 teaspoons dried thyme
11⁄2 teaspoons ground allspice
3 teaspoons sea salt
3 teaspoons brown sugar
Moroccan spice rub
3 tablespoons coriander seeds
3 tablespoons cumin seeds
3 tablespoons black peppercorns
3 tablespoons paprika
1 tablespoon cinnamon
METHOD
Indian spice rub : Grind the fennel seeds in a spice grinder and combine with the remaining ingredients. Makes approximately 1 cup
Juniper and herb rub : Grind together the juniper berries, rosemary and thyme. Combine together with the remaining ingredients.
Makes approximately 3⁄4 cup
Moroccan spice rub : 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
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!