Scarborough Fair Rub
Use these 10-minute rubs to add flavour and personality to everyday meals.
Servings: 1/2 cup (125 mL)
Ingredients:
-
1/3 cup (75 mL) dried parsley
2 tbsp (25 mL) each crumbled dried sage, rosemary and thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
In clean coffee or spice grinder, combine parsley, sage, rosemary, thyme, salt and pepper. Pulse until powdery yet with some small bits.
For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), mix 2 tbsp (25 mL) desired spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced. Rub over food and let stand for 10 minutes.
For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), mix 2 tbsp (25 mL) desired spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced. Rub over food and let stand for 10 minutes.
Source
Canadian Living Magazine: June 2006
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