This recipe is from Annabel Langbein, a chef from New Zealand. Her “Free Range Cook” cookbook is fantastic and this recipe can also be found on several of her websites. Based on Indian spices, Annabel creates a rub that transforms into a dip, a sauce or a dressing. And any recipe that can take you in that many different directions is always a useful addition to your repertoire. The rub can also be used to marinate any cuts of meat or chicken, as well as barbecued lamb.
Ingredients (for the Spicy Rub):
6 cloves of garlic
Zest of 2 lemons, finely grated
3/4 cup lemon juice
2 fresh chilis, very finely chopped
3 tablespoons finely grated ginger
1/2 cup olive oil
2 tablespoons ground cumin
2 teaspoons ground turmeric
2 teaspoons paprika
2 cinnamon sticks, roughly broken
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon black pepper
Instructions:
Place the garlic, lemon zest and juice, chilis and ginger in a small bowl and mix to combine.
Heat the oil in a frying pan and fry the cumin, turmeric, paprika and cinnamon sticks over medium heat for about 30 seconds to toast and release aromas. Don’t let them burn.
Add the garlic and ginger mixture and cook for another 30-40 seconds over a low heat, just to sizzle. Remove from the heat and mix in the sugar and salt and pepper. Allow rub to cool.
This recipe makes enough for several meals. If not using immediately, store in a covered container in the fridge. It will keep for weeks.
Spicy Chickpea and Pepper Stirfry
Heat 2 tablespoons Spicy Rub in a frying pan. Add 2 cups cooked chickpeas and 2 thinly sliced red peppers and cook until coated in spice mixture and warmed through. Add 1 cup of baby spinach leaves and cook until wilted. Garnish with a handful of coriander leaves before serving. Serves 4 as a side dish.
Spicy Yoghurt Dip
In a small bowl mix together 1 tablespoon Spicy Rub mix, 1 cup Greek yoghurt and 1 tablespoon lemon juice. Keeps in the fridge for about a week. Serve with cut up raw vegetables or cooked meat skewers. Makes 1 cup.
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