Morphy Richards Nutri Fusion Manual page 16

FP403043 MUK REV 2.qxp_Layout 1 14/11/2017 09:55 Page 16
Rubs & Marinades
Cajun Rub
Ingredients:
300ml
• 2 tbsp paprika
• 1 tbsp black peppercorns
• 1 tbsp cumin seed
• 1 tbsp light brown soft sugar
• 1 tbsp salt
• 2 tsp coriander seed
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp allspice
Dry Rub for Poultry
Ingredients:
300ml
• 60g light brown soft sugar
• 2 tbsp chilli powder
• 2 tbsp paprika
• 1 tbsp cumin
• ½ tsp cayenne (more if required)
• 1 tbsp garlic powder
• 3 tsp mustard powder
• 2 tsp salt
• 2 tsp black pepper
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Method:
1 Add all the ingredients to the 300ml Beaker, and fit the Dual
Blade Lid.
2 Pulse the spices for 20 seconds, then shake the Beaker to
loosen the spices.
3 Blend on speed II for 30 seconds.
4 Use the rub to season chicken, and allow to marinade for a
few hours or overnight before cooking.
Tip:
Use seeds instead of ground ingredients where possible for
improved flavour.
Keep any remaining powder in an airtight jar for up
to 4 months.
Method:
1 Add all the ingredients to the 300ml Beaker, and fit the Dual
Blade Lid.
2 Pulse the spices for 10 seconds, then shake the Beaker to
loosen the spices.
3 Blend on speed II for 30 seconds.
4 Use the rub to season chicken or turkey, and allow to
marinade for a few hours or overnight before cooking.
Tip:
Left over rub can be stored in an airtight jar for up to four
months for future use. This is a mild, slightly sweet rub, ideal
for a summer BBQ.