SAVOURY SPICE MIX A LA 67GOINGON50: Canadian-style: budget friendly, low salt

 Adds a fabulous flavour burst for many foods...

Savoury Spice Blend: intensifies and complements meat, fish & vegetables 
'Tremendous!' '...very impressed.' Tasters          

photo june 19

Let's face it, cooking on a budget can be aggravating.  Trying to make everyday food interesting without spending a fortune on the latest 'must-have' food or exotic spice is not easy.

Here's a great solution -- a  gorgeous 67 spice blend, adapted from a Canadian steak spice*.  It brings a zing to all foods, is healthier than most rubs because the salt level is controlled, and it costs a fraction of shop-bought.

Rub it into meat or fish, sprinkle it over roast vegetables, wedges and fries, mix it into dips or dressings.  It brings out the best of natural flavours.

The Blend can be jazzed up with the addition of Indian, Asian or Middle Eastern spices.   

The rub takes only minutes to prepare but half of the ingredients need to be ground or blitzed separately before mixing everything together.

Cost will obviously depend on what's in your spice cupboard.  If you're starting from a low base, go halve-sies with a friend or form a small food group.

Granules and spices won't be wasted; the Rub will be made again and again, and not just for your own kitchen.  It makes a terrific gift in little inexpensive flip-top jars** or more pricy last-forever mason jars.***.

The Spice Rub is said to last several months but if 67's experience is anything to go by, it'll run out much faster than that. 

Cost: min £1
Makes: 2 cups

Ingreds: NB all ingredients are dried

   
   3 tbsp granulated onion 

Roast Wings with 67 Spice Rub  

   3 tbsp black peppercorns 

   3 tbsp onion granules

   3 tbsp granulated or flaked garlic

   3 tbsp mustard seeds

   
   2 tbsp chilli flakes   
   
   1 tbsp coriander flakes    
   1 tbsp caraway seeds

  
   1  tbsp smoked paprika
   1  tbsp 5 spice powder 

(cloves, cinnamon, star anise & ginger)  
     
   1 tbsp dried sumac

   2-3 tbsp coarse/flaked kosher salt   
   1.5 tsp dried dill (or 2 tsp dried basil OR dried parsley or dried fennel)

Method:

1. Grind first 7 ingredients one-by-one; whether a fine or medium grind is up to you (67 used a mixture of both)
2. Add to a bowl with the rest of the ingredients
3. Using a whisk, blend well 
4. Decant to jars with an air-tight lid
5. Will keep in a cool place several weeks

How to use:

1. Meat: either sprinkle over the meat or in the case of say, burgers, spread a light layer on a board and press it onto the meat
2. Vegetables: Lightly or generously sprinkle over hot potato wedges or chips or lightly cooked vegetables which have been sprinkled with lemon juice (Note: it's absolutely fabulous with steamed sprouts at Christmas)
3. Mix into dressings or dips

*https://www.rockrecipes.com/homemade-montreal-steak-spice/

**Flying Tiger
***supermarkets, department stores & the net

Comments:

'It was tremendous.  My mate who was visiting asked what it was and was very impressed.' Political Agent

'Absolutely fabulous.  I tried this on chicken, burgers and potato wedges; I was stunned by how good it was. It even added a little 'something-something' to dips and dressings.'  Retired writer

Tip:
Want a little more heat?  Mix in cayenne pepper or chilli flakes, teaspoon by teaspoon until you're happy. Or after measuring out the spice blend for your chosen food, add a little more cayenne pepper or chilli flakes.

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.