Category Archives: Rubs and Spices

Salt and Two Pepper Prawns

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Ingredients

1kg raw banana prawns, peeled, tails intact

50g rice flour

1-2 teaspoons salt flakes

6 peppercorns

1 teaspoon Szechuan peppercorns

Oil for deep frying

Method

In a mortar, crush the salt and peppercorns.

Combine the pepper powder and flour in a bowl.

Heat the oil until a piece of bread sizzles when added.

In batches, dip 5-8 prawns in the flour mix, cover completely and drop into the oil.

Cook until fully cooked, remove with a slotted spoon and place on some kitchen paper to remove excess oil.

Repeat with the remaining prawns, keeping the batches small so you don’t over crowd the pan.

Place the prawns on your serving plate and season again with salt and freshly ground pepper.

Jerk Chicken

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The boys love this, possibly because it means they can say jerk without getting in trouble!

There is enough spice mix here for one large chicken but to be honest I normally make triple and keep it in a jar for three months as we use it regularly, it’s so handy when you just need to find lime juice and vinegar and only one spice jar.

As with many of my recipes, this is not authentic, the traditional spicy chillies that should be used are a no no with one of my sons and I use the powdered garlic and onion to save time and allow me to have a stash in the spice drawer.

I like to buy a whole chook and cut it up, I find wielding a cleaver very satisfying at the best of times! It’s a good skill to have as you are left with the spine and neck which I roast along with the pieces and then use this and the bones from the pieces for making stock. Jerk bones make lovely bean based soups!

Serves 6.

Ingredients

4 teaspoons salt

1 teaspoon freshly ground pepper

1 tablespoon dried thyme

1 tablespoon dried oregano

2 teaspoons ground all spice

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

2 teaspoons ground onion powder

1 teaspoon ground garlic powder

1/2 teaspoon cayenne powder

1 tablespoon smoked paprika

1 tablespoon brown sugar

juice of 1 lime

1 tablespoon cider vinegar

1.8kg chicken, cut into 10 pieces

Method

Combine all of the ingredients in a large bowl and mix really well.

Cover and refrigerate overnight, if you have time.

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Spread the chicken out on the baking parchment, skin side up.

Bake for 25 minutes and then baste regularly until fully cooked and the skin is crispy, around 50-60 minutes total.

Allow to rest for 10 minutes before serving.

Cajun Spice Chicken Wings With Lemon

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Loved by everyone, these little wings are are very moreish!

Great cooked in the oven or on the BBQ and eaten with fingers!

I make my own spice rub so I’ve popped the recipe below for reference, this makes 2 jars of rub that lasts for 3 months. Super with any BBQ meat, fish and potatoes.

Serves 4.

Ingredients

1.2 kg chicken wings, each cut in two

2 tablespoons olive oil

2 tablespoons Cajun spice rub

1 lemon, juice and zest

Method

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

Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.

Spread the wings over the sheets and bake for 40mins.

Cajun Spice Rub Ingredients

6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme

Method

Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.

Pulled Roast Pork Shoulder

imageGosh I love meat when it is falling off the bone with pan juices for gravy! This recipe you start the day before but once it’s in the oven at a lower temp you have eight hours of piece while it does its own thing. Guaranteed dissolve in the mouth deliciousness with the the pan juices taking it to another level. Leftovers, chop the meat, add the leftover pan juices and some frozen peas and make pasties, very popular in the boys lunch boxes! Serves 6-8. Ingredients 3kg piece of pork shoulder, skin on, scored finely 1 tablespoon olive oil 1 tablespoon coriander seeds 2 teaspoons fennel seeds 1 tablespoon dried oregano 2 tablespoons smoked paprika 4 large cloves of garlic 1 tablespoon salt freshly ground pepper 500mls water Method The day before roasting, combine the oil, coriander, fennel, oregano, smoked paprika, garlic, salt and pepper to make a thick paste, I use a large mortar and pestle or processing will work too. Take the pork and rub the paste all over, really well, including the cuts in the skin, place in a large dish or ziplock bag and pop in the fridge for 24 hrs. Preheat the oven to 220 degrees centigrade. Place the meat, skin side up on a rack in your roasting tin. Roast for thirty minutes. Turn the oven down to 140 degrees Centigrade. Remove from the oven and turn the meat over, skin side down. Pour the water into the base of the pan and cover tightly with foil. Pop back in the oven for 8 hours. Turn the oven up to 220 degrees Centigrade. Turn the meat skin side up, drain the pan juices and set aside. Return the meat to the oven and roast for 40-50 mins until the skin has crackled. While the crackling cooks, skim the fat from the pan juices and warm gently. To serve, remove the crackling and break up into pieces and using tongs, pull the meat apart into manageable pieces, serve with hot pan juices over the top.

Potato Wedges with Cajun Spices

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Friday night fast food challenge time again!

Dipped in a little sour cream with chives or sweet chilli sauce these wedges are a huge hit with the boys.

Using minimal oil and lots of flavour these are easy to make and pack a punch with the Cajun spice mix.

Serves 5-6

Ingredients

30mls vegetable/sunflower oil

1 tablespoon Cajun spice mix

750-800g potatoes

Method

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the oil and Cajun spice mix. The recipe for the mix is in the blog.

Cut the potatoes in half length wise and then into long fairly skinny wedges.

Add the wedges to the spiced oil and mix really well.

Tip the wedges onto the two prepared trays, I try to have them all facing in the same direction to begin with so I know if they have been turned or not.

Pop in the oven and bake for 40-50 minutes, turning regularly.

Serve with sweet chilli sauce and sour cream.

Quesadillas

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I often make these at the weekend instead of a toasted cheese sandwich.

Using corn tortillas makes these gluten free and the fillings vary depending on what’s in the fridge.

I use a sandwich press or a large non stick frying pan to cook the quesadillas, a sandwich press is easier but the frying pan works well too, just flip the quesadilla when the bottom tortilla has crisped up.

This recipe is is for the quesadilla in the picture. Other filling ideas are, drained black beans, chopped avocado, spinach, jalapeño, leftover fajita chicken or beef. As a family we all have favourite fillings and the boys  make their own!

Ingredients

2 corn tortillas

2 Roma tomatoes,  deseeded and diced

handful of cooked chicken, diced

small bunch of coriander, leaves and stalks roughly chopped

40g Cheddar, finely grated

1/4 red onion, peeled and finely sliced

1/4 teaspoon Cajun spice rub, recipe in the blog

 Method

With one tortilla as a base top with your ingredients.

Top with the second tortilla and place on the sandwich press.

Bring the lid down to sit just above the top tortilla and toast until golden brown and the cheese has melted.

Cajun Spice Rub

imageI started making this when we lived in Texas, I always have a jar of it in the kitchen to flavour chicken, seafood and potatoes.

The smoked paprika isn’t authentic but it does add a slight smokiness to the rub that I love.

This recipe makes two jars.

Ingredients

6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme

Method

Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.