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Use it on absolutely everything. Great on pulled pork, roast chicken, spicy wedges or even in your mac n cheese.
A distinctive blend of smoked paprika, horopito and mustard. Our signature rub.
I was most excited about receiving this item as I fell in love with Kiwi Seasoning from a dish I got from the butchery recently. I wanted to see how it was in a salt form and see if I could recreate the flavour when I can just sprinkle it from a container. It has such a unique smokey flavour and that smell is just divine.
I had learnt from the two other jars that I got to review that you need to remove the tag from underneath the lid before you do anything, and on this occasion it came off so easily. I screwed the lid back on and then had a sniff of the jar and I can assure you it smells fantastic - you can definitely smell the Paprika. I had a Roast Beef that I was eager to try this out on and again with this product the lid is the perfect accessory to use when dusting a big piece of meat. I sprinkled it in various places of the meat and rubbed it in. A little does go a long way and although it was clumpy in areas I just rubbed a little harder to push the contents around.
When my husband came home from work he straight away commented on the delectable smell coming from the kitchen. It gave such a nice aroma and made your mouth water. Everyone agreed the meat was very fragrant and yummy to eat. The flavour was so nice that I will definitely be using again.
Now I had run out of cinnamon for my cabbage and though I might sprinkle a tiny bit of this with some butter to see how it tasted. In retrospect I did not really use a lot so I can not comment on the difference of the taste although my youngest did say the cabbage tasted different to how it usually does. My husband and myself could not really taste it so I am unsure it is one of those items we will need to play around with.
The only other dish I used it on was Porterhouse Steak last night. The pieces of steak were actually quite small and I did not want to over power them using to much flavouring but in this case it was perfect I only used a sprinkle on each one. I have learnt my lesson from the other products and in this case I sprinkled some on to a spoon and then used that to sprinkle on the meat then rub in and it was delectable. Usually I prefer my garlic butter but this was fantastic and a meal I will be cooking again.
On two of the three meals it totally transformed the meal and everyone agreed how yummy the meals were. With the cabbage it still has that question mark. I am keen to see what other dishes I could cook with it as it does show a range of items on the cover. It does say to be used within three months and I am unsure if I will make it by then but I am going to try.
We love spare ribs in my family, whether complete with a marinade already added or cooked with a home assembled sauce. I had been able to get a large pack of fresh ribs, so I asked some family and friends to join me in testing the new Kiwi Seasoning/Rub. We had some homegrown greens as well, so had the makings of a hearty meal - kiwi style.
I began the day before their visit by preparing a marinade of kiwi seasoning, avocado oil, and a pinch of sugar. I then left it for a couple of hours to absorb the flavours before pre-cooking it in a slow broiler. This ensured that the meat was beautifully tender and flavoursome. I even tried a little (as a taste test) and had to stop myself from eating the lot. It would not do for my visitors to arrive and find the meat all gone!
Next day, we fired up the barbecue and finished off the ribs over a hot flame. This meant that any excess fat dripped off and the surface was left with an attractive glaze. We served the finished product with the garden greens plus a mashed potato, cauliflower and chive mixture. Some of the adults added a shake of the seasoning to their potatoes but the children were content to eat theirs without any additional flavours. The sweetness of the paprika and the tang of the horopito were enough for them.
Having tried out this recipe, I waited a few days before testing it out with macaroni cheese. I used a mild cheese (Edam) with the white sauce so it would not be too overwhelming, then sprinkled some kiwi rub and breadcrumbs on top before browning it. This was delicious too although I thought it needed more seasoning. It was easy to remedy that, however, by simply adding some at the table in place of regular salt. The bonus, of course, is that you add less sodium and more herbs and spices, so that makes it a healthier option.
We are having potato skins tonight, so I am going to try out the rub in place of regular salt. This time I am not going to warn anyone - there will be several people coming round - so it will be interesting to see their reactions. Judging by the way it was received in the spare ribs and macaroni dishes, I expect the reception will be favourable this time too. Personally, I love the flavour combination of the horopito and paprika and can think of many more uses for it in the future.
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