Gastronomixs

Mustard rub

Whilst marinating, the dried herbs and spices first draw the moisture from the meat. After a few hours the meat will slowly reabsorb the moisture and the flavour of the rub.

Mustard rub

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Ingredients

30

g

mustard seeds

10

g

coriander seeds

5

g

fennel seeds

5

g

cumin seeds

5

g

white peppercorns

5

g

thyme

5

g

mustard powder

5

g

ground ginger

10

g

sea salt

5

g

sugar

Preparation method

  • Roast the first five ingredients in a dry pan until they release their aromas.
  • Remove from the pan and set aside to cool.
  • Place the roasted spices in a coffee grinder with the other ingredients and grind to a fine powder.
  • Store the rub in an air-tight container in a dry and cool place.

Serving suggestions

  • As a marinade for pork neck, pork shoulder, or pork chops.
  • As a marinade for whole chicken, quail, or turkey.

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