Some of you will have already discovered Williams Sanoma on trips to The States. The fabulous food and shiny pans are on my shopping list every trip. When I went to Miami in May I eschewed shopping in Banana Republic and shoes from Bergdorfs when my, golf guilty, husband told me to get myself something ‘nice’. Instead I headed straight for my US kitchen mecca William Sanoma. I arrived home with a gadget for barbecuing stuffed jalapenos, some delicious sweet sticky purple rice, great for sushi and these lovely tins of rubs. Much as with Spanish Pimenton the pungent contents match up to the fabulous containers.
Maple Bacon Rub – ‘made with wood smoked bacon and maple sugar’
Buttermilk Ranch Rub – ‘A blend of tangy buttermilk, salt and california herbs’
Spicy Chipotle Rub – ‘Hot peppers, brown sugar, roasted garlic and a medley of classic spices’
Buffalo Chicken Rub – ‘Spicy Tobasco, sugar, tangy vinegar and roasted garlic’
Chilli Lime Rub – ‘New Mexican chillies, Californian cilantro (coriander), cumin paprika and tart lime’
Williams Sanoma now ships to the UK. However if you want to make the most of your own spices whilst you wait for the post to arrive, here are a few handy flavour enhancers.
Bali Chicken Marinade
- 100 mls Ketcap Manis (a sweet syropy soy sauce) available at large supermarkets and Asian stores
- 50 mls tomato ketchup
- 3 table spoons of Dark Soy sauce
- 1 level table spoons of Ground Turmeric
- 3 table spoons of ground nut oil
- 2 red chillis chopped
- 200 mls of coconut milk (not low fat, too runny and thin)
mix together all the ingredients (except the chicken) into a thick paste. The easiest is to put it in a plastic bag and shake together.
(The soy sauce salts the chicken so this can be altered to taste) Add the chicken or ribs to the bag and marinate overnight or for at least 4 hours. Then oven cook or BBQ.
Fennel, Salt and Chilli Rub for Roast Pork
- 1 dessert spoon of fennel seeds
- 1 dessert spoon of sea salt (Maldon salt is best)
- 1 large dried chilli chopped
Put all the ingredients in a pestle and mortar and gently grind together.
Rub onto the skin of a pork roasting joint getting the fennel and chilli into the cuts in the skin, the salt helps to give really crispy crackling.
BBQ Sauce for Chicken Wings or Ribs
- 100 mls of Ketcap Manis (a sweet syropy soy sauce) available at large supermarkets and Asian stores
- 2 table spoons of Tomato Ketchup
- 2 table spoons of tomato puree
- 2 cloves garlic peeled and crushed
- Thumb size piece of ginger peeled and grated
- 2 chopped chillies
Mix all the ingredients together to make a paste. (I find a zip lock bag the easiest for this). Marinade the chicken or ribs overnight if possible but for at least 4 hours and then roast in the oven or BBQ