3 Ways To Use Frozen Herb Rub (recipe)

I shared a photo of some leftover herb rub I froze for later cooking on TheEcoMuslim Facebook page and Instagram to which Val Smalley requested the recipe. So here it is lovely. (:

Fresh batch can cover 4 whole/chopped chicken breasts* • Halal/Vegan • Total prep time 5mins
• Do not freeze for 3+ weeks; messes with the flavour

This herb rub works great with all food groups - vegetables and chicken and fish and so on.

Ingredients
• 80-90ml organic olive oil (or 60g dairy free organic "butter")
• 1 level teaspoon crushed salt + black pepper
• 1 teaspoon chopped/squished sundried tomatoes (squeeze out oil)
• 1 heaped teaspoon finely ground coriander seeds (powder basically)
• 1 heaped tablespoon fresh chopped coriander leaves
• 1 level tablespoon ground garlic/garlic powder
• 1 heaped tablespoon minced/diced yellow pepper

If not freezing add
• 2 tablespoons plain flour (or any fry mix batter you're fond of)
• 1 whisked egg

With my left over rub I spooned it into a round ice cube tray, froze it for a couple of hours then popped them into a ziplock/food bag to save space. Oil freezes clearer while butter freezes solid - don't be alarmed if it goes darker.

Method
1. Add everything to one glass bowl and mix with a fork. That's it. Really.

2. Oh, and pour over your mains using your HANDS. Then cook it, obviously. Grilling and roasting are the better options to avoid naughty deep frying urges.

Extras: You can totally add other herbs too for instance, in a vegetarian lasagne my sister sautéed sliced aubergine with the rub adding rosemary and honey before layering between lasagne sheets.

With my left over rub I spooned it into a round ice cub tray, froze it for a couple of hours then popped them into a ziplock/food bag to save space. Oil freezes clearer while butter freezes solid - don't be alarmed if it goes darker.

3 Ways To Use Leftover Frozen Herb Rub 
I used my herb rub in three different ways and still have about 10 cubes left.

1. STIR FRY: Throw in 6-7 cubes half way through your noodle stir fry for an aromatic flavour. A splash of sweet chilli chutney or lemon juice at the end will help carry the sauce.
2. ROAST: Using fresh, dollop the whole batch into a tray of veg/ribs/fish, whatever for a more delicate coating to an otherwise plain dish. If frozen, heat in a pan until melted then pour over your roasting veg.
3. SAUCE: When you get to the last few cubes, add them to your broth with a little cream and chopped dill for a beautifully heady sauce to accompany fish pies or stuffed chicken.

Hope that was useful. Thanks Val for the reminder.

Peace + eco-jihad.
 Zaufishan, The Eco Muslim