Category Archives: Rubs and Spices

Lemon Infused Salt And Pepper

One of the best cheats to have in your pantry here! Fantastic on fish, prawns, chicken and summery salads.

I make this quantity and then store the extra in an airtight spice jar for another day.

Ingredients

6 teaspoons salt flakes

Zest of 4 lemons

20 peppercorns

Method

Preheat the oven to 150 degrees Centigrade. Line a baking sheet with baking parchment.

Measure the salt and lemon zest onto the baking parchment.

Bake for 15 minutes until the lemon has dried out and is really fragrant.

Allow to cool a little and then pour into a mortar, add the peppercorns and grind to a powder.

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Slow Cooker BBQ Beef Brisket

This photo really doesn’t do this recipe justice but to be honest the beef was eaten so quickly I only got the one shot!

I’ve taken the principles of using a rub with herbs and spices to coat the meat and then allowing it to sit for 12-24 hours in the fridge. Then, instead of using the BBQ, the slow cooker has stepped in and worked its magic! Finally, I take the meat out and pop it in a hot oven just to crisp up the fatty bits for a fab tortilla filling or serve with lots of salads to cut through the richness of the meat.

Serves 8-10. Leftovers keep well in the fridge, freeze well and are very popular in wraps for school with my boys.

Ingredients

2.2kg beef brisket, cut into 8-10 large pieces

5 tablespoons sweet smoked paprika

3 tablespoons dried oregano

1 teaspoon chipotle chilli powder

1 teaspoon cayenne powder

1 teaspoon ground all spice

1 teaspoon dried thyme

1 teaspoon garlic powder

2 tablespoons salt

Pepper

375mls passata

100mls gluten free Worcestershire sauce

100g brown sugar

2 teaspoons liquid smoke

Method

I leave the fat on the top of the brisket, cut it into large chunks, around 5-8cm square. Take a sharp knife and score the fat to create a crisscross pattern.

Combine the spice rub in a bowl.

Tip the meat into the rub and cover completely.

Place the meat and any excess rub into a zip lock bag and refrigerate for 12-24 hours. 24 hours is better if you can!

Tip the meat into your slow cooker, I use a 6.5l Cooker.

Add the wet ingredients and sugar and using your hands massage the sauce all over the meat.

Turn the cooker on and set to nine hours on low.

After nine hours the meat should be falling apart a little if you push it with the back of a spoon.

Preheat the oven to 200 degrees Centigrade.

Gently spoon the meat into a roasting tray, scored fat side up, and slide it into the oven, roast for 30-45 minutes to let the fat crisp up.

Pull the meat apart with forks to serve so everyone gets a little of the crispy fat as well as the delicious, sticky sauce covered meat.

Slow Cooker Spice Rack Pork


At the beginning of winter I bought a slow cooker and a few months later I am a complete convert on nights when we are all coming and going.

The seasoning for the pork is very simple but don’t be tempted to add more liquid, it really doesn’t need any.

I love chimichurri and it goes so well here, cutting through the rich meat and adding a gorgeous splash of colour.

Serves 8. Any leftover meat freezes well with the pan juices and the boys have wraps with salad, pork and chimichurri for school in the days after we have this.

Ingredients

2kg boned pork shoulder/pork butt cut into 5-7cm dice

1 large orange, juiced

3 teaspoons dried thyme

4 teaspoons dried oregano

3 teaspoons sweet paprika

1 teaspoon cayenne

1 teaspoon garlic powder

2 teaspoons onion powder

2 teaspoons salt

1 teaspoon freshly ground black pepper.

Chimichurri Ingredients

20g parsley leaves

80g fresh coriander, leaves and stalks

1 green chilli, deseeded

1 lime juiced

2 garlic cloves

75mls olive oil

Salt and pepper to taste

Method

Combine all of the pork ingredients in the slow cooker.

Cook on high for six hours.

To make the chimichurri…….

Process all of the ingredients, add a little more oil if you need to.

Cheesy Corn Chip Chicken Wings

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To be honest these wings have never been near a corn chip but the masa lista and Parmesan give them a fabulous texture without frying and the coating does taste like corn chips!

Serves 4-6.

Ingredients

1.5kgs chicken wings, tips removed and cut in two

1 cup masa lista, Mexican corn flour

1/2 cup finely grated Parmesan cheese

3 tablespoons dried oregano

2 tablespoons smoked paprika

1/2 teaspoon cayenne pepper

salta and pepper

2 eggs, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking trays with baking parchment.

In a bowl, combine the masa, Parmesan, oregano, paprika, cayenne, salt and pepper.

Take a piece of chicken, dip in the egg and then in the flour mix.

Lay on the baking sheet skin meaty side up and repeat with the remaining chicken.

Bake in the oven for 30 minutes, turn once and then bake for a further 10-15 minutes until fully cooked.

Allow to rest for 10 minutes before serving with some sour cream dip.

Barbecued Lamb And Haloumi Salad

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In a family of males, meat features regularly on the menu but this is a favourite, known as cave man salad by the boys and with the added bonus of bribing them to eat the salad as it has the meaty juices all over it!

Serves 6.

Ingredients

1.4kgs well trimmed lamb cutlets

4 garlic cloves, crushed

8 teaspoon zatar

2 teaspoons sumac

2 teaspoons ground cumin

zest and juice of 1 lime

50 mls oil

200g haloumi

200g mixed lettuce leaves

1 carrot, grated

1 capsicum, thinly sliced

6 tomatoes, quartered

1 pomegranate, seeds only

Method

Combine the lamb, garlic, zatar, sumac, cumin, lime zest and juice, salt, pepper and oil, allow to marinade for thirty minutes.

Heat the barbecue flat plate over a high flame.

Mix all the salad ingredients and plate up.

Cook the haloumi on both sides and then place it on the salad.

Now pop the meat into the BBQ and cook, turning once, to your liking.

Place the cooked meat on the salad, sprinkle over the pomegranate seeds and serve.

Cajun Chicken Schnitzel

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These are so popular, I could only take this fleeting photo before they were all eaten!

I use fresh gluten free breadcrumbs that I make myself with GF bread rolls, I never cut off crusts as the dark crumbs help to  give you a darker colour and the bread is so expensive I can’t handle any waste!

This recipe makes 12 schnitzel, you can freeze them uncooked, layered between baking parchment to save them sticking. Cooked leftovers are a treat the next day in a gluten free wrap with salad.

Ingredients

3 large chicken breasts, cut into four chunks

180g gluten free fresh breadcrumbs

2 eggs, beaten

1 tablespoon smoked paprika

1/4 teaspoon cayenne

4 teaspoons dried mixed herbs

2 teaspoons onion powder

1 teaspoon garlic powder

Zest of one lime

salt and pepper

oil to fry

Method

Line your chopping board with baking parchment, place a piece of chicken on top, cover with another piece of baking parchment and whack it with the flat side of a meat tenderiser until thinner than 0.5mm. Repeat with the remaining chicken.

In a large bowl, combine the breadcrumbs, paprika, cayenne, herbs,  onion powder, garlic powder, lime zest, salt and pepper, mix well.

Dip the chicken into the beaten eggs and then into the breadcrumbs. Set aside and repeat until all of the chicken is done.

Heat a frying pan with the oil and shallow fry the chicken in batches.

Serve hot with a wedge of lime.

Spice Rack Chicken

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This is a super quick spice rub that really packs a punch.

I have baked this in the oven but the chicken barbecues extremely well too, just turn regularly and baste with the remaining marinade.

Serves 6.

Ingredients

1.4kg chicken, cut into 12 pieces

75mls olive oil

1 teaspoon paprika

4 teaspoons smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

4 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

salt and pepper

Method

Combine all of the ingredients in a bowl and allow to marinade for 2-24 hours.

Preheat the oven to 190 degrees Centigrade. Line a baking tray with baking parchment.

Spread the chicken pieces out on the tray with the skin side upwards.

Bake in the oven for 40-45 minutes, baste a couple of times during the baking time.

Remove from the oven and allow to rest for 5-10 minutes before serving.