Jamie Olivers Cajun Spicy Rub Food

CAJUN ROAST CHICKEN, VEG & SPICY GRAVY

Steps:

• Preheat the oven to 200ºC/gas 6. Place the chicken on a clean board.
• Bash the dried herbs and spices with a good pinch of sea salt and black pepper in a pestle and mortar.
• Grate in the orange zest, pick in half the thyme leaves, and bash again. Mix in 1 tablespoon of oil, then rub the spice mix all over the chicken.
• Peel and roughly chop the onion, roughly chop 1 carrot, then place in a roasting tin.
• Sit the chicken on top, and rub a good drizzle of oil into the skin. Halve the zested orange; pop 1 half in the chicken, reserve the other.
• Reduce the oven to 180ºC/gas 4 and roast for around 1 hour 15 minutes, or till the chicken is golden and when pierced in the thickest part, the juices run clear.
• Meanwhile, halve and parboil the potatoes for 5 to 6 minutes; drain and let sit to steam dry for a few minutes.
• Shake to scuff the edges, then tip into a roasting tin and season with salt. Mix in the unpeeled garlic and a lug of oil. Roast with the chicken for 50 minutes.
• Halve the remaining carrots lengthways, then parboil for 4 minutes; drain and steam dry.
• Tip into a roasting tin, season, and mix with the honey, remaining thyme leaves and orange juice, and a drizzle of oil. Set aside.
• When the chicken is cooked, remove it from the oven. Pop the carrots in the oven and check the potatoes, shaking the tray to turn them, and turn the oven up to 200ºC/gas 6. Keep an eye on the veg, so they don't burn, while you make the gravy.
• Transfer the chicken to a board to rest and loosely cover in foil.
• Dissolve the stock cube in 750ml of just-boiled water. Place the roasting tin over a medium heat. Sprinkle in the flour and scrape the sticky bits off the bottom. Get the flour nice and dark (not burnt), then add the stock.
• Bring to the boil, then simmer rapidly for 5 minutes, stirring. When the gravy reaches the consistency you like, strain it through a sieve.
• By now the roast veg should be ready to serve with the cajun roast chicken and spicy gravy.

SPICY PORK RIBS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
• Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

CRUNCHY CAJUN CHICKEN

Steps:

• 1. Preheat the oven to 190°C. Deseed and finely chop one of the chillies, then peel the garlic. Pound the chopped chilli, garlic and a pinch of sea salt together in a pestle and mortar until you have a paste, then add to a bowl. Add the butter and a pinch of pepper, finely grate in the lime zest and mix well, then place in the fridge to firm up.
• 2. Cook the chicken according to packet instructions. Meanwhile, pick and reserve half the coriander leaves and finely chop the remaining half, then finely slice the remaining chilli. 3. Trim and peel the carrots, trim the zucchini and coarsely grate both along with the apple and cabbage. Tip into a large bowl, add the yoghurt and 1 tablespoon of extra virgin olive oil, then squeeze in the lime juice. Mix well, season to taste with salt and pepper, add the chopped coriander and a little more lime juice, if needed. 4. Preheat the grill, griddle pan or barbecue. Remove the husks from the corn, parboil for 8 minutes, then allow to steam dry. Drizzle with olive oil and cook on the preheated grill for around 10 minutes, or until lightly charred, turning regularly. Remove the corn from the grill and melt a small knob of the chilli butter onto each. 5. Serve with the cooked chicken and a dollop of slaw, then scatter with the reserved sliced chilli and coriander leaves. Jamie's Tip: The zesty chilli butter is delicious melted over all kinds of veggie and meat dishes. Dollop the remaining butter onto a sheet of greaseproof paper, roll up into a log shape, twisting the ends like a Christmas cracker. Pop into the freezer, and use as and when you need it.

SPICY CAJUN RUB

Steps:

• In a small bowl,mix all ingredients together.
• Use 1 tbsp spice mixture per pound of uncooked beef or pork,2 tsp per pound uncooked fish or chicken.
• Store in airtight container.
• Makes about 1/3 cup.

JAMIE OLIVER'S CAJUN SPICY RUB

Steps:

• Pound all the ingredients together in a mortar and pestle, huntil you have a powdery consistency and rub all over your chosen meat.

CAJUN SPICY RUB

Steps:

• Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;