This rub adds flavour to meat dishes before cooking on the BBQ. I found it in a BBQ book by Annabelle White
Ingredients: [‘fresh gingerroot’, ‘garlic’, ‘brown sugar’, ‘lemongrass’, ‘coriander seed’, ‘clove’, ‘ground cinnamon’, ‘black peppercorns’, ‘red chile’, ‘salt’]
Quantity of Ingredients: [“1 piece fresh gingerroot”,”2 cloves garlic”,”2 tablespoons brown sugar”,”1 stalk lemongrass”,”1 tablespoon coriander seed”,”1/2 tablespoon clove”,”1/2 tablespoon ground cinnamon”,”6 whole black peppercorns”,”1 red chile, deseeded “,”1 teaspoon salt”]
Number of Servings: 2
Steps: [‘Place all ingredients in a blender and puree.’, ‘This rub will keep in the fridge for up to 3 weeks.’, ‘Rub over lamb beef, or chicken before cooking.’, ‘It is great on whole legs of lamb or sirlions.’, ‘Although I have put in the yield, I have never measured this, I just use it till it has all gone.’, ‘Sorry- I will try to check next time.’]