|
Rub Recipes
Cabernet Cocoa Rub with
Chicken Thighs
& Grapes
Ingredients:
2
tbsp Cabernet Cocoa Rub
8
chicken thighs
3
tbsp olive oil
500g
wide egg noodles
4
tbsp butter
2
handfuls of grapes
Preheat oven 375°C.
Cook
noodles. Reserve 1 cup pasta water & drain rest.
Sprinkle rub over thighs & heat in skillet with olive oil until skin crisp 5
minutes. Turn & cook another 7 minutes. Put skillet in oven cook 35 minutes.
Remove chicken from skillet. Add pasta water & deglaze the caramelized
juices. Add butter & reduce by half. Add cooked noodles, grapes and stir.
Serve with chicken.
Use fresh Salmon if you can. It always has much more flavor.
Exotic African
Rub on Salmon
Ingredients:
Place a piece of fresh Salmon on a baking tray.
Sprinkle liberally with
Maple Leaf Spices - Exotic African Rub. Blob generously with
butter (2 tbls).
Cover with tin foil. Bake: 350 °C oven for approx 40mins.
Barbeque:
Wrap the Salmon in tin foil instead of using
a baking tray and Barbeque! Ready to serve.
Smokey Caribbean
Roasted Potatoes
Ingredients:
Use as many potatoes as you need. Cut in half or quarters as
you please.
Wash and pat dry. (Potatoes can be peeled or unpeeled ).
Drizzle olive oil over the potatoes.
Liberally sprinkle with Maple Leaf Spices - Smokey Caribbean
Rub.
Place mixture in a baking tray.
Bake in a 350 °C oven for approx. 40 mins. (Depends how many
potatoes)
Toss roasted spicy, sticky and sensational potatoes into a
beautiful bowl.
Sprinkle with chopped fresh parsley.
Ready to serve.
Try this recipe with any kind of potatoes however the small
NEW POTATOES as well as YAMS are particularly scrumptious!
Italian
Fiesta
Stuffed Pork
Tender Loin
Ingredients:
1 Pork Tenderloin
4 slices Gruyėre cheese
Italian Fiesta Rub
5 Slices bacon or proscuito
Slice pork almost in half & spread open. Sprinkle Italian
Fiesta Rub all over the inside of the pork. Place the cheese on top of the
rub and close up the Pork.
Wrap the pork with the bacon strips. Wrap the pork in
aluminum foil.
Cook over the barbeque or in the oven on medium heat. Cook
until pork is cooked (approx 30 minutes depending on the size of the pork).
Take the aluminum foil off and crisp up the bacon either on
the barbeque or under the broiler.
Slice the juicy pork wrapped in crispy bacon into 1 inch
slices & serve with gravy, baked potatoes & seasonal vegetables.
Metro Xpresso
Prosciutto Beef with Caramelized Onions
Ingredients:
1x 800g (1 3/4lb) Beef Fillet
Olive oil for brushing
Maple Leaf Spices Sea salt & Black Pepper
12 slices Prosciutto
2 tsp olive oil
2 brown onions sliced
1 tbls Metro Xpresso Rub
Caramelized
Onions:
Heat pan over high heat. Add oil & onions, cook for 3-4
minutes until onions are tender. Reduce heat to low, add the Metro Xpresso
Rub & cook for a further 10 minutes or until onions are caramelized.
Beef:
Oven 430F. Brush beef with oil. Sprinkle with salt and
pepper. Heat a large pan over high heat. Cook beef for 4 to 5 minutes,
turning to brown all sides. Place overlapping prosciutto pieces on a board
so they are the same length as the beef, top with onions. Place beef on 1
edge of the prosciutto and wrap the prosciutto around the beef. Secure with
string. Place beef on a rack in a baking dish. Roast for 15 minutes. Reduce
temp to 350F & roast for 5 minutes for rare, or until cooked to your taste.
Remove from oven, cover with tin foil for 10 min before slicing. Serves 4.
Chicken with a
Crunchy Curry Coconut Sauce
Ingredients:
4 skinless chicken breast halves
1 tbls olive oil
1 cup red onion very thinly sliced
½ cup green onion, chopped (4)
1 ½ tbls Maple Leaf Spices Asian Adventure Rub
1 cup unsweetened coconut milk
½ cup low salt chicken broth
1 tbls Thai Fish sauce
1 tsp sugar
½ cup sliced red peppers
½ cup sliced yellow peppers
1 cup diced plum tomatoes
Heat oil in pan, add onion. Stir-fry about 4 minutes. Add
green onion, rub, coconut milk, chicken broth,, fish sauce, & sugar, bring
to boil. Reduce heat add chicken, cook for approx 5 minutes. Add tomatoes &
peppers. Cook for another 2/4 minutes. Transfer to large bowl. Garnish with
cilantro and lime wedges.
This is a very mild curry. If you would like to turn on the
heat add Maple Leaf Spices – Blistering Chili Spice Grinder.
Thai –rubbed
Salmon with Peach Pico De Gallo
Ingredients:
Pico De Gallo
1 ripe peach, pitted and diced
1 ripe nectarine pitted and diced
1 tbls finely diced red onion
½ Anaheim pepper, seeded and diced.
2 tbls vegetable oil
2 tbls rice wine vinegar
Maple Leaf Spices freshly ground salt and rainbow pepper.
Toss peach, nectarine, onion and pepper together with oil and vinegar.
Season with salt and pepper. Set aside to marinade while preparing the
salmon.
For the Salmon:
1 large sockeye salmon fillet
Drizzle of olive oil
2 tsp Spicy Thai Rub
2 tbls brown sugar
Maple Leaf Spices freshly ground salt and rainbow pepper
Slice salmon fillet into 4 servings. Season salmon with salt,
pepper. Rub with sugar and Spicy Thai.. Drizzle with oil. Place skin side up
on a hot barbeque. Cook 2 minutes, turn over, cook another 2 minutes. Serve
with Pico De Gallo and grilled vegetables. |
Cheese Straws with Chive & Garlic Dip
2 sheets of frozen puff pastry
1 extra - large egg
1/2 cup freshly grated parmesan
1 cup grated Gruyere cheese
1 tsp Maple Leaf Spices Sea
Salt
1 tsp Maple Leaf Spices Greek
Grind
Preheat oven to 375F
Roll out each piece of puff
pastry on a lightly floured board 10x12 ins
Beat egg with tbls of water and
brush the surface of pastry. Sprinkle all the cheese and spices evenly over
the pastry. With rolling pin, lightly press into puff pastry. Cut each sheet
with a flour knife into approx 12 strips. Twist each strip and lay on baking
sheets lined with parchment paper.
Bake for 10 to 15 mins until
lightly browned and puffed. Turn each straw and bake for a further 2 mins.
Be careful not to burn! Cool at room temp.
Make up the Maple Leaf Spices
Chive & Garlic Dip as per instructions on packet. Dunk each others straw
into the beautiful dip!
Roasted Pepper Soup
5 red bell peppers
4 plum tomatoes
1
tsp Maple Leaf Spices Sea Salt Grinder
1 tlbs unsalted butter
1 tbls olive oil
1 medium onion peeled and
chopped
2 large garlic gloves minced
1 1/2 cup vegetable or chicken
stock
1 1/2 tsp Maple Leaf Spices
Mediterranean Medley Spice Grinder
Place whole red peppers on a
baking sheet and broil, turning several times until skins are slightly
charred and blistered. Remove to a bowl and cover with a lid. Set aside for
20 mins to slightly cool. Peel and scrape out the seeds. Place roasted
peppers in a bowl along with any strained juices. Reduce oven to 425F. Place
tomatoes on a baking sheet and sprinkle with salt. Bake for 30 mins.
Meanwhile heat butter and oil in a large saucepan.. Add onion and garlic and
sauté until soft. Deglaze pan with stock. Stir in peppers and their juice,
roasted tomatoes and spices and bring to a low boil to blend flavors. Remove
from heat and puree mixture using a blender until smooth. Add a little more
stock if soup appears to thick. Return Red Pepper soup to saucepan. Heat
through. Serve with a dollop of sour cream and a sprinkle of
Maple Leaf Spices Mediterranean
Medley Spice Grinder.
Spaghetti and
Lemon-marinated Salmon
600g salmon fillet skin removed
2 tbls lemon juice
1 tbls Maple Leaf Spices
Zesty Lemon Pepper Grinder
1 tbls olive oil
400g spaghetti
1 tbls olive oil, extra
3 tbls salted capers, rinsed
1 cup grated parmesan cheese
1/4 cup roughly chopped parsley
1/2 tsp Maple Leaf Spices
Rainbow Peppers Grinder
Cut salmon into small squares
and place in a bowl with the lemon juice, olive oil and
Maple Leaf Spices Zesty Lemon
Pepper Grinder.
Refrigerate for 30 mins. Place pasta in a large saucepan of slightly salted
boiling water and cook until al dente. Heat a frying pan over medium heat.
Add olive oil extra and capers and cook for 3 minutes until crisp. Toss the
pasta and half of the parmesan and the capers and place on serving plates.
Toss the salmon with the remaining parmesan, the parsley and
Maple Leaf Spices Rainbow
Peppers Grinder.
Spoon over the pasta and serve.
Parmesan Roasted Asparagus
20 large fresh asparagus
11/2 tbls olive oil
1 tsp Maple Leaf Spices
Italian Fiesta Rub
1/4 cup freshly grated parmesan
cheese
2 lemons cut in wedges for
serving
Preheat oven to 400F
If the stalks are thick, peel
the bottom half of each. Lay a single layer on a sheet pan and drizzle with
olive oil. Sprinkle with
Maple Leaf Spices Italian Fiesta Rub. Roast for 15 to 20 mins, until
tender. Sprinkle with parmesan and return to the oven for another minute.
Serve with lemon wedges.
Curry Pasta Salad
Instead
of throwing out your left over pasta from last night’s supper, make this
incredible Curry Pasta Salad.
Ingredients:
4 cups cold cooked pasta
1 1/2 cups snow peas or sweet peas
1/4 cup finely chopped fresh chives
1/2 cup sun dried tomatoes
1/2 cup lightly toasted pine nuts
1 cup made up curry dip (follow instructions
on the curry dip packet)
1/2 cup raisins (optional)
Mix all ingredients in a large salad bowl.
Ready to serve.
|
