Spice grinders
These quantities given for the spice mixes will fill 100ml jars. Make sure you mix all the ingredients together well.

Chicken

• 30ml coarse sea salt
• 5ml garlic flakes
• 10ml black peppercorns
• 15ml onion flakes
• 15ml dried lemon rind (see method below)
• 15ml dried thyme
• 10ml dried basil

Beef

• 25ml coarse sea salt
• 10ml onion flakes
• 5ml garlic flakes
• 10ml black peppercorns
• 5ml chilli flakes
• 10ml sugar
• 5ml cumin seeds
• 5ml mustard seeds
• 10ml dried oregano
• 5ml paprika
• 10ml coriander

Chilli

• 20ml dried chilli flakes
• 5ml cayenne pepper
• 25ml coarse sea salt
• 20ml black peppercorns
• 5ml garlic flakes
• 15ml dried parsley
• 10ml sugar

Fish

• 30ml coarse sea salt
• 20ml black peppercorns
• 25ml dried lemon rind
• 10ml fennel seeds
• 15ml dried parsley

Lamb

• 20ml coarse sea salt
• 15ml black peppercorns
• 40ml dried rosemary
• 10ml garlic flakes
• 15ml dried mint

To make dried lemon rind
Thinly peel the rind off a few lemons with a vegetable peeler. Cut away any pith. Place the rind in between two sheets of paper towel and microwave for one to two minutes, checking every 20 seconds or so, until it is dry. Leave out for one hour to harden, then chop into small pieces.

Packaging
Put the grinders into a foil roasting tray that has been lined with some colourful scrapbooking paper. Add the basting brush and a tea towel that can be used just for the braai. Wrap in cellophane and tie a ribbon around the parcel. For the gift tag, use a plastic key ring such as the ones available from hardware stores.

Text and image: Ideas magazine