16
Method:
1
Add all the ingredients to the 300ml Beaker, and fit the Dual
Blade Lid.
2
Pulse the spices for 20 seconds, then shake the Beaker to
loosen the spices.
3
Blend on speed II for 30 seconds.
4
Use the rub to season chicken, and allow to marinade for a
few hours or overnight before cooking.
Tip:
Use seeds instead of ground ingredients where possible for
improved flavour.
Keep any remaining powder in an airtight jar for up
to 4 months.
Ingredients:
300ml
•
2 tbsp paprika
•
1 tbsp black peppercorns
•
1 tbsp cumin seed
•
1 tbsp light brown soft sugar
•
1 tbsp salt
•
2 tsp coriander seed
•
1 tsp dried thyme
•
1 tsp cayenne pepper
•
½ tsp garlic powder
•
½ tsp allspice
Cajun Rub
Rubs & Marinades
Method:
1
Add all the ingredients to the 300ml Beaker, and fit the Dual
Blade Lid.
2
Pulse the spices for 10 seconds, then shake the Beaker to
loosen the spices.
3
Blend on speed II for 30 seconds.
4
Use the rub to season chicken or turkey, and allow to
marinade for a few hours or overnight before cooking.
Tip:
Left over rub can be stored in an airtight jar for up to four
months for future use. This is a mild, slightly sweet rub, ideal
for a summer BBQ.
Ingredients:
300ml
•
60g light brown soft sugar
•
2 tbsp chilli powder
•
2 tbsp paprika
•
1 tbsp cumin
•
½ tsp cayenne (more if required)
•
1 tbsp garlic powder
•
3 tsp mustard powder
•
2 tsp salt
•
2 tsp black pepper
Dry Rub for Poultry
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