Ingredients:
½ c Olive and Seed Oil Blend
6 Cloves of Garlic, Whole
1 Thumb Size Ginger, Scraped and Sliced
4 All Spice Seeds
2 Tbsp Black Peppercorns
2 Tbsp Lemon Zest, Fine
1 Tbsp Lime Zest
1 Tbsp Paprika, Sweet
1 Tbsp Himalayan Salt
1 Tbsp Yellow Mustard Seed
1t Brown Mustard Seed
1t Mustard Powder
1 Spring Onion, Rough Chopped
Small Bunch of Chives, Chopped
1 Stalk of Celery, Chopped
1 Green Chili, Stalked and Seeded
½ t Cayenne Pepper
Instructions:
Toast the spice for 5 minutes. Place all the ingredients in a blender and blitz until the desired texture. Store in a glass jar. Keeps well for 1 week. Store with a little drizzle of oil on the surface of the rub. Rub onto Seafood and one hour before grilling to marinade the food and to develop flavour. You can also add this to a marinade or basting.
