6 whole star anise pods
1 ½ teaspoon whole cloves (or 1 1/4 teaspoon ground)
1 cinnamon stick (3 inches long ) or two tablespoons ground
2 tablespoons fennel seeds
2 teaspoons Szechuan peppercorns ( or sub 3 teaspoons regular peppercorns)
JB Chinese 5 Five Spice
Posted By admin On In Chinese,JB,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No CommentsJB- Simple Curry Powder – Based on shop brought
Posted By admin On In English / British,JB,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No CommentsIngredients
- 1 Tbsp ground coriander seeds
- 1 ½ tsp cumin
- 1 tsp turmeric
- ½ tsp ground black pepper
- ½ tsp chili powder
- ½ tsp ground ginger
JB – Meat Dry Rub
Posted By admin On In English / British,JB,Spice Mix, Rubs, Marinades, odds and ends | No Comments2 tbl smoked paprika
1 tbl salt
1 tbl black pepper
1 tlb brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground mustard
1/2 tsp cayenne pepper
JB Mixed Herbs
Posted By admin On In English / British,JB,Spice Mix, Rubs, Marinades, odds and ends | No CommentsThymne
Margoram
Oregano
Parsely
Sage
Taragon
Basil
Mint
Rosemary
Southern Indian JB Style
Posted By admin On In Indian,JB,Spice Mix, Rubs, Marinades, odds and ends | No CommentsIngredients Spice Mix
1 tbl Garlic Granules ( not powder )
2 tspFennel Seed
1 tsp Cinnamon
2 tbl Fenugreek Powder
1 tsp Gnd Cumin
1 tsp Ginger
2 tbl JB Garam
1 tbl Gnd Corriander
1 1/2 Chilli Powder – Can change for fresh Chilli
Ghee For Frying
Ingredients For Sauce
1 Tin coconut milk
1 large onion, chopped very large
3 tbl Curry Leaves
Method
Fry the powders in ghee.
Fry onion
Add Coconut milk
Add Curry Leaves
Slow as possible simmer ( very gentle bubble )
JB Madras Curry Spice Mix
Posted By admin On In Indian,JB,Spice Mix, Rubs, Marinades, odds and ends | No CommentsIngredients
- 2 tbsp coriander seeds
- 1 tbsp cumin seed
- 1 tbsp Fenugreek seed
- 1 tbsp Black mustard seed
- 10 cm Cinnamon stick
- 10 green cardamom pods split
- 6 dried Kashmiri chillies or other mild ones
- 1 tsp black peppercorns or 1 long pepper
- 12 dried curry leaves
- 2 tbsp ground turmeric
Instructions
- Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around five minutes, until the spices give off their perfume. Make sure you keep them moving around the pan or they will burn. Donât inhale too deeply!
- Transfer to a mixie or spice/coffee grinder, along with the dried curry leaves, and blitz until you have a fine powder.
- Add the turmeric, and give the masala another blitz, to mix everything together.
- Remove from the grinder, and store for a month or so in an airtight jar, out of direct sunlight.
JB – Curry Spice Mix
Posted By admin On In Indian,JB,Spice Mix, Rubs, Marinades, odds and ends | No Comments1 ” Cassia Bark / Cinnamon
2 tsp Ginger
1 tsp Gnd Cummin
1/2 tsp Coriander Seed
1 tbl Mustard Seed
1 tsp Fenugrek Seed
2 tsp Turmeric
1 tsp chile
Makhani Chicken
Posted By admin On In ALL CATEGORIES,Indian,Pat Chapman,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No CommentsTandori Gamam Marsala
Posted By admin On In ALL CATEGORIES,Indian,Pat Chapman,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No CommentsGamam Marsala
Posted By admin On In ALL CATEGORIES,Indian,Pat Chapman,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No CommentsHairy bikers Tennessee Pulled Pork
Posted By admin On In English / British,Hairy Bikers,Main,No Category,Roast,Snack,Spice Mix, Rubs, Marinades, odds and ends,Spit Roast | No CommentsThis is the video :
Or on youtube
Ingredients
shoulder of pork
50 g soft brown sugar
4 tbl paprika
3 tbl sea salt flakes
1tb cayenne
1 tbl cumin
1 tbl mustard Power
1 tbl dried thyme.
Method
Mix all of the above in a bowl
Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork
Only use half the mix
Leave in fridge for an hour or more
After the fridge rub in a 2nd coat of the mix
Really rub it in, good and hard rubbing
Note the spices have already started to chemical / cold cook. This is good but not a show stopper if not.
Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking
Cover tin with foil folder the edges over good to form a seal.
Place pork in a roasting tin
Put in pre heat oven – 130 C fan oven- for 5 hrs.
Optional —-
For best result put on roasting / low heat bbq with hickory or apple wood chips in a smoker for 45 mins. Adlib, if you dont have the right wood chips or a smoking tin etc
Now pull pull apart and enjoy.
Minted bread sauce
Posted By JB On In ALL CATEGORIES,English / British,Sauce,Spice Mix, Rubs, Marinades, odds and ends | No Comments3 handfuls mint
1 handful chopped bread
extra virgin oil
salt & pepper
2tsb mustard powder – it can be the normal paste / spread but its more difficult to mix with the other ingredients.
red wine vinegar
3 handfuls fresh mint pounded , chopped whatever. Can use dried mint fresh is much better for this one.
Rosemary, garlic and lemon marinade
Posted By JB On In ALL CATEGORIES,English / British,Sauce,Spice Mix, Rubs, Marinades, odds and ends | No Comments2 crushed handfuls of fresh rosemary or approx 1 1/2 tsp of dried. Use a pestle & mortar.
3 cloves of garlic
olive oil as needed
3 lemons halved juiced into bowl.