Jamie Olivers Cajun Spicy Rub Recipes

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.

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.

SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW

Steps:

• Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
• To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
• Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
• Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.

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 BARBECUE RUB

Steps:

• Combine all ingredients and store in an airtight container in the fridge for up to 1 month.
• Rub desired amount onto meat of your choice and bbq.

CAJUN SPICY RUB

Steps:

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