A wonderful balance of flavours that starts with orange peels and we toss in a few chiles for heat. Round that out with ginger and for a fruity touch some allspice and nutmeg.
This is great pork skewers, chicken, and all kinds of fish.
👍 Us
We love this as a rub on light flavoured meats such as chicken and pork. Of course it is also great on most fish and can also liven up a prawn dish.
Also it's great on tofu!
💡 Tips
Fillet chicken and pound it out to help it cook evenly.
Add a little oil, Citrus-chili blend, and salt if not done earlier.
Cook in a hot pan for about 5 minutes on each side
May also be baked for 10-15 minutes.
👨🍳 Insight
It is best to salt meat from 4 to 24 hours before cooking. Do this by letting it “snow” on the meat, then refrigerate.
After cooking, let the meat rest before cutting for about 1/3 of the cooking time. (Ie. Cook for 9 minutes, rest for at least 3 minutes before cutting.)
Ingredient :orange peel, sea salt, mustard, brown sugar, paprika, coriander, chilies, turmeric, nutmeg, allspice, ginger
🍴 Shaker lid is only for certain blends that are finer. We suggest pouring spices onto your palm and sprinkle the spices onto the food in order to have a better control of amount.
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