Previous Story
Cooking with Chef Singh
|
Posted on Sep 11 2004
CAJUN SPICY RUB
Recipe for one cup
4 tablespoons paprika
4 tablespoons Cayenne pepper
2 tablespoon black peppercorns, ground
4 cloves garlic, peeled and crushed
6 tablespoons onion flakes or fresh chopped
4 tablespoons dried oregano
Salt and pepper to taste
Methods: Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.
FENNEL SEED, THYME AND GARLIC RUB
Recipe for one cup
8 tablespoons fennel seeds
4 good handfuls fresh thyme leaves
4 cloves garlic
2 bay leaf, ripped
Salt and freshly ground black pepper to taste
Methods: Mix all the ingredients in the mixing bowel, mix and rub all over your chosen meat.
YOGHURT, MINT AND LIME MARINADE
Recipe for: 2 1/2 cups
1 pint natural yoghurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil
Methods; Mix together the ingredients in mixing bowel and smear over your chosen meat before leaving it to marinate.
HOT AND FRAGRANT RUB
2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
1/2 tablespoons fenugreek seeds, crushed
1/2 tablespoon black peppercorns, crushed
1 clove, crushed
1/2 a cinnamon stick, broken into small pieces
2 cardamom pods, crushed
Salt
Mix together the ingredients and smear over your chosen meat before leaving it to marinate.
Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 2 minutes
ROSEMARY, GARLIC AND LEMON MARINADE
2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper
Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until you’re ready to cook it
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 5 minutes
Chef’s Cooking tips: Rubs are a dry flavorful alternative to liquid marinades. And since they don’t need to be added long before cooling, they may be the best source of flavor when time is right. Rubs are combination of herb pepper or spices or seasoning blended together and used to coat the surface of meat.
