Recipes

Sweet and savoury rub

Now and again we indulge ourselves with a recipe that does add sweetness to the mix. This one fits that bill, as we combine Spice Ranger with a couple of ingredients to make a Rub that will caramelise your protein, leaving a sweet and spicy layer on top. 

This style of wet and sticky Rub has, in our view, been best described by the fantastic BBQ Pit Boys as a “mud Rub” – which with a nod to them is the way we will describe it too. 

The ingredients list below is for 4 steaks (but you could also try it on other meats or salmon).

Ingredients
4 good size steaks thick cut (1” or 3cm) steaks such as ribeye or rump 
• 1 half cup of Spice Ranger Classic 
• 1 half cup of brown sugar 
• 1 half cup of your favourite ale ( you may be forced to drink the rest as chef’s privilege) 
• 1 quarter cup of maple syrup 
• 1 quarter cup of olive oil

Instructions
Mix all the ingredients together in what will become a delicious smelling but messy mud Rub. Slather all over the steaks and then put them in 2 large ziploc bags in the fridge for a couple of hours. 

When ready to grill, remove the steaks from the fridge and allow to warm up to room temperature before removing from the bags and placing on a well oiled grill over a medium to high heat. Grill for two minutes on each side which should turn the steaks a nice brown colour, caramelised by the Rub. Then, either reduce the heat, or if cooking over coal/wood, move the steaks to a less direct/intense area. Continue to cook them to your desired level of doneness (for medium rare, approximately three minutes each side). 

Add whatever veggies you like - as you see we grilled corn cobs to go on the side. 
Enjoy!

Spicy Potato Cubes

For two people.

Ingredients 

• 500g potatoes, peeled and cubed 
• Olive oil 
• Spice Ranger (or course!) 
• Optional additional sea salt and freshly ground pepper 

Instructions
Coat a frying pan with a thin layer of oil. Heat until quite hot. 

Add the potatoes and toss to coat in the oil. Cover and cook over low/medium heat until cooked through (about 10 min). 

You may need to shake pan every so often so as not to stick - but try to avoid stirring the potatoes. 

Once cooked, uncover the pan and turn up the heat. Season with Spice Ranger and fry until crispy brown on the outside. Watch closely so as not to burn and instead of stirring, cover and shake pan, uncover again. Continue this way until nice and brown. 

Season with more Spice Ranger as per taste.

Baked Courgettes

Ingredients 

• 3 medium courgettes, sliced lengthwise 6 times, then width wise 3 times 
• 3 large cloves garlic, minced 
• 1 tsp spice rub
• 1 lemon, zest of 
• Extra virgin olive oil

Instructions
Pre-heat oven to 200 degrees (180 fan). 

In a large baking tray which will fit all the courgettes evenly, mix with your hands the courgettes, garlic, lemon zest and Spice Ranger with a good drizzle of olive oil. 

Space out evenly and season with salt and pepper. Bake for 10 min on top rack, turn over, and bake for another 10-12 minutes. 

Courgettes should be lightly golden and tender (cook less if you like your courgettes firmer).

Goes well with fish and potatoes. Serves 4-5.

Toad in The Hole

Ingredients

• 1 pack organic pork (or vegetarian) sausages 
• 150g Plain flour 
• 4 Eggs beaten 
• 200ml Milk 
• 1 heaped tspn Spice Ranger 
• 60ml Olive Oil

Instructions 

Heat oven to 220 degrees for fan assisted 240 degrees for non fan. 

Sift flour and add Spice Ranger. Make a well in the flour and add the four beaten eggs. Beat eggs until smooth, slowly adding milk. 

Put in fridge for approximately half an hour. Alternatively, you can also make the batter a day ahead and leave in the fridge overnight. 

Once the oven is heated, put sausages in suitable dish, (preferably one with high sides!) Add the olive oil and put in the oven for 10 minutes. When you take the dish out the oil should be very hot, add Yorkshire batter mix and cook for 25/30 minutes, or until well risen and turned golden brown. 

Grilled Chicken for the Health Conscious

Ingredients 

Serves two people

• Two large free range organic chicken breasts
• Fresh sweet peppers 
• Avocado
• Sesame oil (Or extra-virgin olive oil) 
• Spice Ranger 
• Fresh lemon juice


Instructions

Cover the chicken breasts first with sesame oil then add a good layer of spice ranger and a few drops of lemon juice. 

Put the chicken in a Ziploc bag and let marinate in the fridge for 30 minutes or longer. 

Heat a grill pan with a thin layer of oil. First add the sweet peppers to give them a gentle char, removing once they have softened. 

Now add the chicken breasts to the grill pan, cooking for approximately 4 minutes on each side. Towards the end, add a small amount of additional oil and lemon juice. It will sizzle! 

Once cooked, let the chicken rest for 1 to 2 minutes while you plate the grilled sweet peppers and add some slices of fresh avocado. 

You could always add some carbs, for example rice, but you really won’t need to!