Montreal Canadien (175g Pouch)
£9.95
A classic Steak rub with Gallic flair from the culinary capital of Canada
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Originating in the 1940’s in a Montreal Deli, the popularity of Montreal Steak Seasoning has now spread countrywide. This would make a great gift for a keen barbecue chef, an adventurous mum or an enthusiastic foodie.
Uses:
Great with Beef -
Ingredients:
Paprika, Sea Salt, Black Pepper, Coriander, Garlic, Onion, Dill, Crushed Chillies and Rice FlourPackaging:
The rub comes in an attractive 23cm by 16cm black mylar pouch containing 175g of rub. It's best used within 2 years of opening as long as it's kept in the pouch. -
TWO GREAT STEAKS
The cayenne pepper in the rub gives just a touch of heat, whilst the distinctive dill seed sets the Montreal Canadien rub apart from other steak rubs. Also great peppered steaks with the Italian inspires Pepper Smurf.
TOAD IN THE HOLE
Toad in the hole is great comfort food. The addition of the Savannah Gold brings a great garlic and mustard kick to the sausages but also infuses into the batter!
Customer Reviews
Related Items
Kansas City Rib Rub (175g Pouch)
£9.95
A classic Kansas City barbecue rub to provide a true taste of the Midwest
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Kansas City style rubs can be used on all meats - pork, beef, chicken and turkey - offering a well rounded, classic barbecue flavour.
Uses:
Superb with all meats
Rub a generous portion into pork ribs and roast slow and low for a real treat
Also great to liven up roasted vegetables -
Ingredients:
Paprika, Sea Salt, Garlic, Demerara Sugar, Mustard, Pepper, Onion, Sugar, Ancho Chilli, Cayenne Pepper and Rice Flour
Allergens:
MustardPackaging:
The rub comes in an attractive 23cm by 16cm black mylar pouch containing 175g of rub. It's best used within 2 years of opening as long as it's kept in the pouch. -
BEEF SHORT RIBS WITH A BULGUR WHEAT AND ORANGE SALAD
Tender beef ribs falling off the bone flavoured with Kansas City Rib Rub and served with a bulgur wheat and orange salad. Well worth the wait!
PULLED PORK
Pulled Pork is American BBQ at it's best, but is easy to do in an oven as well if you follow our simple recipe. This can store in the fridge afterwards, and seems to keep getting better for days.
FOUR GREAT BURGERS
A simple burger can be a thing of beauty. Simply rub the Sweet Home Alabama into the steak mince and season the top and bottom of the burgers to give an extra zing to your burgers
BEEF STROGANOFF
A classic dish of Russian descent, this recipe marries strips of beef with sliced mushrooms in a smokey paprika rich sauce made from soured cream.
MEMPHIS RIBS
Memphis style ribs are normally cooked over a wood burning barbecue. That's a bit difficult here in the middle of winter. But fear not, here's the perfect recipe to create Memphis style ribs in your oven - with the option of finishing on the barbecue if you wish.
HOUMOUS
This dip is so easy to make and can be flavoured with many different rubs. For a more traditional houmous replace the rub with 1 tsp ground cumin.
Savannah Gold (175g Pouch)
£9.95
A delicious mustard and garlic rub from the Deep South to give a taste of Georgia at it’s stunning best!
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Mustard replaces ketchup in many Southern barbecue recipes, and provides excellent results especially with chicken and pork.
Uses:
Works really well with chicken and pork
For a really simple meal just rub a chicken breast in Savannah Gold and grill or roast
Fantastic mixed in with breadcrumbs and used to coat chicken portions. -
Ingredients:
Mustard, Sea Salt, Demerara Sugar, Pepper, Garlic, Sugar, Onion, Turmeric and Rice Flour
Allergens:
MustardPackaging:
The rub comes in an attractive 23cm by 16cm black mylar pouch containing 175g of rub. It's best used within 2 years of opening as long as it's kept in the pouch. -
PORK PIE WITH AN AMERICAN TWIST
An English classic with an American twist! Savannah Gold adds subtle hints of garlic and mustard. This makes a perfect quick lunch - brilliant with pickles and salad.
HOUMOUS
This dip is so easy to make and can be flavoured with many different rubs. For a more traditional houmous replace the rub with 1 tsp ground cumin.
TOAD IN THE HOLE
Toad in the hole is great comfort food. The addition of the Savannah Gold brings a great garlic and mustard kick to the sausages but also infuses into the batter!
Much Adobo About Nothing (175g Pouch)
£9.95
An authentic Adobo seasoning blend which is perfect as a rub on meats or used in chilli and fajita recipes
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This rub was awarded a Great Taste ★ award in 2015.
Adobo seasoning is a traditional Mexican and Caribbean seasoning blend containing Paprika, Chipotle, Onion and Garlic. This would make an ideal gift for lovers of Mexican food, mum's looking to spice up their kids mealtimes, or an enthusiastic foodie.
Uses:
Superb with chicken, beef and mixed peppers
Rub the seasoning into raw steak mince before making the perfect chilli
Delicious as a seasoning for a hot mixed pepper side dish to add to Fajitas -
Ingredients:
Sea Salt, Paprika, Pepper, Chipotle Powder, Oregano, Cumin, Onion, Garlic, Demerara Sugar and Rice Flour
Packaging:
The rub comes in an attractive 23cm by 16cm black mylar pouch containing 175g of rub. It's best used within 2 years of opening as long as it's kept in the pouch. -
MEXICAN FAJITAS
Chicken fajitas are on the menu here every week because they're so quick and easy to make. We like ours just as they come, but feel free to add grated cheese, soured cream, guacomole according to taste.
MEXICAN LAMB FLATBREADS
Pulled lamb is a great alternative to pork, and works just as well. The slow cooked shoulder smells great cooking with the Mexican spices, and shreds beautifully to make the perfect flatbreads with a splash of Sriracha mayonnaise.
BOXING DAY HASH
Leftovers from Christmas dinner? This is a perfect Boxing Day breakfast bursting with flavour.
POLLO CON CHILE Y MIEL - MEXICAN HONEY CHICKEN
Honey is a common sweetener in Mexican foods, and this recipe combines with the mild heat in the rub to produce an easy lunch or evening meal.
FRIDAY NIGHT CHILLI
Friday night is Chilli night! Make a pot on Friday, and keep dipping in over the weekend. This chilli is really flavoursome, but mild! Just add a chopped chilli to raise the heat.
Memphis Belle (175g Pouch)
£9.95
An authentic Tennessee barbecue rub to provide a Southern taste sensation
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Memphis barbecue ribs are traditionally cooked and eaten dry with a barbecue sauce served as an accompaniment if wanted. For this reason, the meat needs to get all it’s seasoning from the rub. Here we have a classic dry rub that’s equally ideal with all types of beef and chicken. This would make a great gift for a keen pit master, an enthusiastic mum or a adventurous foodie.
Uses:
Superb with Beef and Chicken
Try rubbing on ribs and slow cooking in the oven or barbecue
Memphis Beef Brisket comes out pull-apart delicious -
Ingredients:
Paprika, Demerara Sugar, Sea Salt, Sugar, Mustard, Celery Seeds, Pepper, Onion, Garlic, Chipotle and Rice Flour
Allergens:
Mustard, Celery Seeds
Packaging:
The rub comes in an attractive 23cm by 16cm black mylar pouch containing 175g of rub. It's best used within 2 years of opening as long as it's kept in the pouch. -
MEMPHIS RIBS
Memphis style ribs are normally cooked over a wood burning barbecue. That's a bit difficult here in the middle of winter. But fear not, here's the perfect recipe to create Memphis style ribs in your oven - with the option of finishing on the barbecue if you wish.
PAN-FRIED SALMON WITH LEMON BRAISED FENNEL AND DILL
For a quick lunch or supper, this salmon and fennel dish pack loads of flavour and is really easy to make.
BEEF STROGANOFF
A classic dish of Russian descent, this recipe marries strips of beef with sliced mushrooms in a smokey paprika rich sauce made from soured cream.
PULLED PORK
Pulled Pork is American BBQ at it's best, but is easy to do in an oven as well if you follow our simple recipe. This can store in the fridge afterwards, and seems to keep getting better for days.
HOUMOUS
This dip is so easy to make and can be flavoured with many different rubs. For a more traditional houmous replace the rub with 1 tsp ground cumin.
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