Page 8 - Fresh Magazine - Summer 2017

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CHICKEN DR
Buttermilk, CHICKEN DRY Y
RUB
RUB
lemon and 50g br
50g brown sugarown sugar
oregano 50g smoked paprikaed paprika
50g smok
1 tablespoon chilli
1 tablespoon chilli
marinade powder
1 tablespoon garlic
MAKES ENOUGH FOR 500G 1 tablespoon garlic
powder
OF MEAT, PRAWNS OR FISH All gluten free 1 tablespoon onion
1 tablespoon onion
Pork rub powder
1 tablespoon
200ml buttermilk 1 tablespoon
Chicken
1 lemon, zest and juice dry rub cayenne pepper
1 tablespoon salt
3 garlic cloves, chopped 1 tablespoon salt
1 tablespoon black
2 tablespoons chopped fresh 1 tablespoon black
oregano peppercorns
1 t
1 tablespoon extra virgin olive 1 teaspoon dried easpoon dried
oil Basil and parsley
salt and pepper avocado pesto Beef rub

BEEF RUB
Combine all the ingredients in a Peach and BEEF RUB
2 tablespoons dried
large bowl, then add whatever chilli barbecue 2 tablespoons dried
meat or sh you are using. Marinate parsley
2 tablespoons
anywhere from 20 minutes for 2 tablespoons
prawns or sh or up to 24 hours ground coriander
1 tablespoon ground round
for large pieces of meat. Remove Buttermilk, lemon and oregano marinade 1 tablespoon g
the meat or sh to a separate dish cumin
1 tablespoon paprikaa
before cooking to remove any 1 tablespoon paprik
2 t
excess liquid. 2 teaspoons ground easpoons ground
turmeric
1 teaspoon onion easpoon onion
1 t
powder
1 teaspoon garlic easpoon garlic
1 t
Basil and powder
avocado pesto 1 teaspoon salteaspoon salt
1 t
1 t
1 teaspoon black easpoon black
MAKES 200G peppercorns
80g fresh basil leaves
50g Parmesan, nely grated Peach and chilli barbecue sauce PORK RUB
½ ripe Hass avocado, peeled 50g paprika
and stoned MAKES ABOUT 1 LITRE 50g chilli powder
2 garlic cloves, crushed 25g brown sugar
3 tablespoons water, plus more 2 tablespoons sun ower Heat the oil in a large heavy- 25g white pepper
if necessary oil based frying pan set over a 1 tablespoon celery
2 tablespoons pine nuts 1 onion, chopped medium heat. Add the onion salt
1 tablespoon lemon juice 2 garlic cloves, chopped and garlic and cook for 2 to 3 2 teaspoons black
sea salt, to taste 4 to 5 ripe peaches, minutes, until softened, then peppercorns
stoned and chopped add the rest of the ingredients.
Put all the ingredients in a food 800g tomato passata Simmer for a further 15 to 20 For whatever rub you’re
processor and pulse until it’s your 100g tomato ketchup minutes over a medium to low making, place all the
desired consistency. Check the 100g brown sugar heat, until the peaches are ingredients in a pestle
seasoning and texture and add a 200ml cider vinegar softened and the mixture has and mortar or a food
few more spoonfuls of water if you 1 tablespoon smoked reduced and thickened. Pour processor and pulse
like. paprika into a sterilised 1 litre jar and to crush and combine.
1 teaspoon chilli powder screw on the lid. This sauce will Store in jars in a cool,
The pesto will keep in the fridge for 1 teaspoon ground
a few days or for several months in ginger keep for up to two months in dry place. They will
the freezer. the fridge. keep for several months
8 to 10 drops of Tabasco if well sealed.

6 | FRESH SUMMER 2017

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