This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Rub without salt
Have you already salted your meat or poultry and do you want to add even more flavour with a rub before preparing it on your Big Green Egg? A standard rub usually contains salt, which means running the risk of the end result becoming too salty. This salt-free base rub is the perfect solution, and it’s quick and easy to make. The result? Together, your ingredients will make for a taste explosion, which you have to try!
INGREDIENTS
RUB
20 g unground vadouvan blend
10 g black peppercorns
3 g juniper berries
20 green cardamom pods
12 cloves
2 pieces of mace
20 g mustard seeds
8 g fennel seeds
20 g Hungarian paprika powder
8 g madras curry powder
6 g ground ginger
4 g ground cumin
PREPARATION
Grind or crush the vadouvan, peppercorns, juniper berries, cardamom pods, cloves, mace, mustard seeds and fennel seeds using a spice grinder, coffee grinder or mortar and pestle.
Combine all the ingredients for the salt-free rub and store in a sealed container until you need to use it.
TIP: read the blog ‘How to: Make your own homemade rub’
Would you like to learn more about making your own various kinds of rubs, determining amounts for your rubs, the functions that different kinds of spices serve in a rub and combining rubs and ingredients like meat, poultry, vegetables and fish? You can read everything you need to know in our blog about homemade rubs.
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