In the sleeve of NoMU spices which I received from Simon from his conference @JSinSA , which I mentioned in my IMK post, were the following:
Italian rub – An irresistible blend of basil, oregano, safe, sun-dried tomato, sun-dried olives and rosemary. Stir into pasta sauce or risotto. Combine with olive oil and rub into meat, poultry, seafood and vegetables before grilling, frying or roasting. Add to balsamic vinaigrette. Sprinkle over pizza, lasagne or bruschetta.
- I added this lovely rub to my standard pasta sauce and it enhanced the flavours beautifully. It was also a tasty addition to my pizza base sauce and was a welcome addition to my Roasted Tomato and Chicken Pasta.
Seafood rub – A delicate blend of herbs and spices to add a subtle complexity to seafood dishes. Rub into fresh fillets of fish before pan frying or prawns before grilling. Add to bouillabaisse, sprinkle over gravadlax or stir into melted butter wit lemon and garlic.
- This was fabulous with a pan fried piece of hake. Sorry I never took a picture to share with you.
Oriental rub – Coriander, star anise, sweet basil, lemon grass, ginger, chilli and lime for a taste of the East. Rub into duck, chicken, fish, beef or vegetables. Sprinkle over stir-fries. Add to dressings. Combine with honey, soy and peanut oil for the perfect Asian marinade.
- I haven’t used this one yet – think I will experiment and add it to a curry of sorts.
Sweet rub – Sugar and Spice! A warm blend of cinnamon, allspice, cloves and vanilla sugar. Sprinkle over hot pancakes with melting maple syrup. Rub into peaches before grilling. Add a teaspoon to hot chocolate. Sprinkle over muffins or cakes before baking.
- To date all I have used this yummilicious rub is for pancakes. I am looking forward to adding it to baked apples.