Oliver Rowe - Dry Rub
Serves: 4 Cook Time:
A mix of crushed aromatic spices can be made up and kept in the pantry for a quick dry rub or a thick paste to bring flavour to your barbecue
Ingredients
- 1 garlic clove, peeled
- 7.5ml/½tbsp of whole cumin seeds
- 5ml/1tsp of whole coriander seeds
- 2.5ml/½tsp of ground cinnamon
- 2.5ml/½tsp sweet paprika
- 2.5ml/½tsp smoked paprika
- 1.25ml/¼tsp ground black pepper
- (Add 15ml/1tbsp of oil for a thicker paste)
Method
Place all the ingredients in a mortar, crush with a pestle and use accordingly for grilled or barbecued meat.
Method
Place all the ingredients in a mortar, crush with a pestle and use accordingly for grilled or barbecued meat.
Notes
Add 7.5ml/½tbsp grated onion and a tablespoon of oil if you like to make more of a thick paste that will bring all lamb cuts alive when barbecuing. Credit:: Recipe supplied courtesy of Oliver Rowe.
Notes
Add 7.5ml/½tbsp grated onion and a tablespoon of oil if you like to make more of a thick paste that will bring all lamb cuts alive when barbecuing.
Credit::
Recipe supplied courtesy of Oliver Rowe.
