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Jamie Oliver's Christmas Rub


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Ingredients

1 jar(s)

Mixture

  • 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
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Recipe's preparation

    Mixture
  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.

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Accessories you need

  • Spatula TM5/TM6
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Tip

 

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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