4-3-2-1 spice rub enhancer
This recipe is named after the measurement of all four ingredients and can be applied to awaken flavours especially for the barbecue and is great on chicken and fish.
4 tablespoons salt
3 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon cayenne pepper
Mix ahead and store in an airtight container.
Master buttermilk
brine for roast chicken
1 litre buttermilk (or mix 1 litre milk with 4 tablespoon lemon juice)
4 teaspoons salt
1 teaspoon only of freshly ground black pepper
1 whole chicken and/or chicken pieces
Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Curry variation
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric to the milk brine.
Lemon-dill variation
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill to the milk brine.
Asian BBQ marinade
1/2 cup light soy sauce
1 1/2 tablespoons raw sugar
1 tablespoon minced garlic
1 teaspoon Asian sesame oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green spring onions
Whisk soy sauce, 2 tablespoons water, sugar, garlic, sesame oil, ginger, and black pepper in a medium bowl. Stir in green spring onions. Do ahead, cover and chill up to 1 day.
Sriracha miso tofu
If you love tofu (bean curd) but are sick of its bland taste, try this delicious marinade which works well with almost any vegetable.
1 packet tofu (you can buy the firmer and fresh tofu from markets)
3/4 cup Sriracha chilli sauce
1 tablespoon roasted sesame seeds plus more
1 tablespoon light soy sauce
1 tablespoon miso paste
3 chopped green spring onions plus more
2 garlic cloves
1. Cut tofu into 1″ blocks. Drain well on paper towels.
2. Put Sriracha, 1 tablespoon sesame seeds, soy sauce, and white miso paste in a blender with 3 chopped spring onions and garlic cloves. Blend with 1/4 cup water until smooth. Reserve a cupful for dipping; marinate the tofu in the rest overnight.
3. Shake off excess sauce and grill tofu, brushing with sauce. Sprinkle with roasted sesame seeds and more spring onions.
Lemon pepper salt rub
This easy dry rub is perfect for roast chickens and grilled fish.
2 tablespoons whole black pepper
3 tablespoons finely grated lemon zest
1 tablespoon salt
Velvet beef recipe
500g rump, skirt or flank steak
4 tablespoons bicarbonate of soda
2-3 tablespoon water (enough to form a paste)
3 cloves garlic, peeled and smashed with the base of your knife
1 large onion, peeled and cut into sixths
1 head of broccoli, florets only
1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon cornflour or fine cornstarch and 2 tablespoons cold water
1. Slice the beef against the grain. This helps the velveting process as it gets into the fibres better. Make sure to remove the white sinewy bits as they will not soften and will make the meat chewy. Place the beef slices a bowl and toss with the bicarb and water until the beef pieces are coated. Cover and refrigerate for 15-20 minutes.
2. Rinse the bicarb from the meat very well (feel the beef and if there are any grains of bicarb keep rinsing it under running water) and pat dry with a couple of paper towels. Place a large wok or pan on high heat and add some oil. Fry the beef browning it until almost cooked through. Remove from the pan and set aside. Cook with your favourite stir-fry sauce.
