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Jamie Oliver's Christmas Rub



1 jar(s)


  • 1 orange
  • 1 lemon
  • 4 fresh bay leaves
  • 4 allspice berries
  • 2 tbsp fennel seeds
  • 100 g sea salt, Coarse
  • 1 cinnamon quill, Break in half
  • 4 Rosemary sprigs, Strip leaves
  • 4 thyme sprigs, Strip leaves
  • Half Nutmeg
  • 15 black peppercorns
  • 1 tbsp sumac ground

Recipe's preparation

  1. Peel orange and lemon zest, place on a paper towel and allow to dry a little. Outside in the sun works well.

  2. Add all ingredients (including zest) to TM Bowl and process 10 sec Speed 8 until desired texture (you want it a little coarse).

  3. Store in glass jar in fridge for up to 6 months.




Use sparingly on poultry, meat and vegetables prior to BBQ or roasting - excellent for quail and poussin on Christmas Day!

I usually do a double quantity (therefore making approx 350ml volume  in total) as it's easier to throw in a whole nutmeg rather than attempt to break one in half!

Converted from - delicious Magazine, December 2009

Your vote and comments are always appreciated!......Happy Cooking






This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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