12 March 2006


It's Sunday, and that usually means some sort of roast around our house - at least in the autumn and winter months it does.

Here's a rub you can use for just about any roast - from pork, beef and chicken to a game alternative such as bison or venison.

In a small bowl, mix:
2 cloves garlic, crushed
1 TBSP dried or 1.5 TBSP fresh marjoram
1 TBSP dried or 1.5 TBSP fresh thyme
1 shallot (or two large TBSP red onion), minced very finely
2 healthy pinches of sea salt (smoked or regular)
a whole lot of fresh ground pepper
a tiny splash (1 tsp) lemon juice

Once you've got it mixed up, slather it over your meat. Use your hands to rub it on, and don't forget to cover the underside and ends.

Cook your roast as usual. Try to avoid basting for the first hour, which will allow the crust to form up - this will prevent it from just washing away when you do baste.

A tip if you're cooking a meat that comes wrapped in butcher's twine or netting - consider removing the string before you add the rub and cook it. Otherwise, when you pull it off, you'll end up removing half of your crust too.

1 clove garlic, crushed
1 TSP marjoram (1.5 if fresh)
1 TSP thyme (1.5 if fresh)
1 shallot (or 2 TBSP red onion) minced very finely
2 healthy pinches sea salt or smoked sea salt
1 TBSP lemon juice

Coat your fish, rubbing into skin/flesh to adhere. Cook as per usual.

You can of course change your herbs to suit your tastes and what's available.

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