Hot Bush Tucker Rub
I was doing my weekly shop this week; I’ve started to go in the evening without the boys, so I actually have time to look at things rather than just pick up our usual purchases. I was in the spices isle, one of my favourites as it also has lots of olives and sun blushed tomatoes; different types of oils and vinegars; and food from all over the world. My mission was to find some tagine spice, as I’d just finished my stash I’d purchased in France, and I could not find anything quite right. Nothing with a Moroccan feel, earthy, lightly spiced to add to a multitude of dished. I looked at all the rubs, and mixed spices, and they didn’t really excite me.
That is until I saw the Hot Bush Tucker Rub. Now it says on the top it’s; A blend inspired using ingredients indigenous to the Australian outback, wattle seed, lemon myrtle, bush tomato and mountain pepper, lend this rub an authentically australian edge. Fiery chilli heat and a subtle hint of chocolate complete the experience. Tastes great on beef or potato wedges. Hot chilli and chocolate, not a bad combination, so I thought I’d give it a try.
I had already decided to have fish for dinner, and even though it says it’s for beef or potatoes I lightly coated chunks of salmon and haddock and seared in a hot pan. The fish was just translucent, the spices adding a light kick, but not overpowering their natural sweetness. That was it I was hooked. The following day I was cooking brisket in the slow cooker, and I just added a couple of teaspoons to either side of the meat. The only other ingredient was half a cup of water. The meat was juicy and the spice added a heady, earthy touch.
I have to be honest and I don’t really taste any chocolate tones coming through, but there is a lovely zesty flavour that compliments its earthy and slightly hot, chilli flavour.
There is a recipe on the packet that suggests using it with lamb and aubergine, that is just crying out to be tried (with a few amendments). And I can also see them working well on baked wedges or as a flavouring to flat bread.
There is only one problem, I’ve had the jar for not quite a week and it is already half finished! I may just have to get some more next week, or perhaps there will be something different to tickle my taste buds.