Dear SWS members,
Please post your recipes in the main "Gort's Kitchen" sticky.
From there they will be transfered to the relevent page for other members to read.
This is a discussion on Gort's Kitchen - Marinades, rubs and dressings within the Kinky Kitchen forums, part of the General Forums category; Dear SWS members, Please post your recipes in the main "Gort's Kitchen" sticky. From there they will be transfered to ...
Dear SWS members,
Please post your recipes in the main "Gort's Kitchen" sticky.
From there they will be transfered to the relevent page for other members to read.
Paul's all purpose Pork spice rub:
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3/4 teaspoon ground cinnamon (or less to taste)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons brown sugar
Toast the fennel, cumin and coriander seeds in a small skillet over a medium heat shaking the pan occasionally to prevent burning. When the first wisps of smoke appear (About 3 to 5 minutes) pull the pan off the fire and transfer the seeds to a bowl to cool to room temperature.
Grind the seeds in a spice grinder* or with a mortar and pestle until ground to a powder and mix with the cinnamon, mustard, and brown sugar.
Rub the mixture, plus a little salt and pepper over any kind of pork that's been oiled.
It's a great quick meal idea with pork chops in the oven or on the grill. I usually double or triple up the recipe and keep it on hand.
If you happen to have an ethnic foods department in your supermarket, you can usually find the fennel, coriander, and cumin seeds in the bagged Mexican spices for a lot less than you'd pay looking at the regular spice area. They're the same seeds, just packaged differently.
INGREDIENTS:
6 slices of bread, very lightly toasted and crusts removed
1 Lemon
1 Heaped teaspoon chopped fresh sage
1/3 Teaspoon lemon zest
2 tablespoons olive oil
1 teaspoon crushed garlic
ground salt and pepper to season
METHOD:
Cut bread into small squares (approx size of a crouton)
place in mixing boil with all other ingredients except the whole lemon and combine well.
Spoon mixture into chicken cavity, and seal with the whole lemon
Peri Peri chicken marinade (Use with maryland chicken pieces)
INGREDIENTS:
1/3 Cup lemon juice
1/4 Cup olive oil
6 small red chillies, seeded and chopped finely
2 tsp brown sugar
1 tsp sweet paprika
2 cloves garlic - crushed
2 tsp finely chopped fresh rosemary
2 tsp sea salt
METHOD:
Combine juice, oil, chillies, sugar, paprika, garlic, rosemary in a large bowl. Add the chicken pieces and coat in the marinade. Cover and refrigerate for 3 hours or overnight.
Drain the chicken from the marinade; reserve the marinade. Make deep cuts in the chicken pieces on a diagonal.
Barbeque the chicken for approx 25 minutes, or until browned on both sides. Brush with the reserved marinade frequently during cooking
Ingredients:
olive oil, salt, pepper, roasted garlic, paprika, and a pinch of ceyenne
There's the ingredients, mix it all together (Taste test as you go) and marinade the steak for a couple of hours before char grilling
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