This delicious wet rub is good with Lamb, Chicken and Prawns

Moroccan Rub

Makes 625ml

 You’ll need:

15g Mint, finely chopped

100g Coriander, finely chopped

180ml Fresh Lemon juice

4 Tablespoons Garlic, crushed

4Tablespoons Paprika

4Tablespoons Cumin, ground

4Tablespoons Black pepper, ground

2Tablespoons Cayenne pepper

4Tablespoons Coriander, ground

120ml Olive oil

Salt to taste

Here’s how:

• Combine all the ingredients in a bowl and blend to a smooth paste using a blender
• Place rub in sterilized jars and keep in the fridge until you need to use.

Chilli Marinated Olives

Makes 500g

You’ll Need:

100ml Olive Oil

4 Garlic cloves, thinly sliced

1 Tablespoon Fennel seeds, lightly crushed

4 Dried Red chillies, roughly crushed

300g Olives in brine (green or Kalamata)

125ml Lemon juice

1 teaspoon Salt

Here’s how:

• Heat 2 tablespoons of oil in a frying pan and add garlic, fennel seeds and chillies. Cook for 1 minute
• Drain the olives and make slithers on each side of the olive using a knife, put into a bowl
• Add the oil and fennel mixture to the olives
• Add the lemon juice and mix together well
• Spoon  the mixture into sterilized jars and top up with the remaining oil so that the olives are completely covered
• Label and store in a cool, dark place.
• Will keep for up to 3months

Pickled Peppers

These peppers are delicious in salads, pizza’s, sandwiches and sauces.

Makes  3 X 375ml jars

You’ll need:

4 Red peppers

500ml White Vinegar

220g sugar

1 Teaspoon Garlic

1 Teaspoon Salt

20g Fresh thyme

Here’s How:

• Rub the peppers with olive oil and place in a hot oven, roast them for 30mins until the skin is browned
• Remove from the oven and place in a bowl, cling wrap the bowl and leave to peppers to cool
• Once cooled, cut peppers into half and remove seeds and skin from peppers, set aside.
• Mix vinegar, salt, garlic  and sugar
• In a bowl, place the peppers, thyme and vinegar mixture.
• Decant the peppers into sterilized jars and close tightly
• Label and leave to mature for 1 week. These can be stored up to 6months.