Bite Me Spices - Official Blog

Spiced Chickpeas (The Nearly Perfect Snack)


Want a low calorie/ low carb tasty snack that takes minutes to prepare?

Look no further, here is the 'insert rub here' Roasted Chickpeas. This is the most versatile of recipes, all our rubs can be used to make these tasty snacks. We've used the Jerk Rub here but the Mustard & Wasabi, Cajun, BBQ and more can be used.


Tin of chickpeas, drained and rinsed

1 tbsp olive oil

1 tbsp Jerk Rub


  • Dry the chickpeas using some paper towels.Place them in a bowl.
  • Add the olive oil. Stir to coat evenly.
  • Add the rub, stir again.
  • Place on a baking tray and cook on 180 fan oven for 20 minutes, shake the tray halfway through cooking time.
  • Done! Enjoy with a beer.

Bite Me Spices ‘Many Veggies’ Dhansak


A customer at a recent event commented that we don’t have many vegetable based recipes on the recipe blog. It’s true and something I promised to rectify.

So here’s the first, using our two-part Dhansak Spice Kit. It’s simple and can be done in the slow cooker if you have one.

You can use any vegetables you have in the fridge/cupboard. This was our selection below.

Ingredients Serves 4-6

2 medium onions, halved and sliced finely

1 tbsp vegetable oil

1 bay leaf (optional)

2 cloves garlic, crushed

2cm ginger, grated

1 large potato, cubed

2 carrots, chopped

1/2 swede

1/2 cauliflower, in small florets

75g green lentils

75g reg lentils

100g green beans

1 red/1 green pepper, sliced

1 pint vegetable stock

400g tin chopped tomatoes


Coriander to serve.


  • Heat oil in a large pan on a medium heat. Add sliced onions and bay leaf and fry gently for minutes, stirring occasionally.

  • Add chopped garlic and ginger. Stir and fry for a further 5 minutes. Onions should be slightly golden and soft.

  • Add root vegetables only at this point. Add Spice Mix 1, the vegetable stock and tomatoes. (Slow cooker users, transfer to a slow cooker now)

  • Let simmer for 40 minutes on a low heat with a lid on if you have one.

  • Add Spice Mix 2 and the lentils. Add any remaining vegetables .

  • Stir and replace the lid for a further 40 minutes. Vegetables should be cooked through. Pierce a chunk of root vegetables to make sure.

  • Season with salt as desired and serve

Note: Slow cooker users, timings altogether was 1 hour 30 minutes for the root vegetables, then 41 hour once the remaining vegetables are added. You may need to add a little extra stock or water in the slow cooker.

Satay-style Chicken Skewers


This is so simple and great for summer BBQ’s. The recipe below uses the rub as it comes, but for added texture, add a spoonful or two of your favourite crunchy peanut butter. Give it a try, you’ll be making these again and again.

To serve 4 people you will need;

  • 4 chicken breasts, sliced lengthways into approximately 10mm slices.

  • A tablespoon of vegetable oil

  • Half a packet of Bite Me Spices Nut Rub


  • Add the oil to the sliced chicken skewers.

  • Tip half a packet of the Nut Rub onto the chicken, mix to coat well.

  • Leave in the fridge for at least an hour.

  • Meanwhile soak wooden skewers in a little water to prevent burning.

  • Thread chicken onto skewers.

  • Cook over coals or under the grill.

Wasabi & Mustard Rubbed Steak


It feels a bit like cheating to call this a recipe but I do like an easy life. It may be simple but it is perfect for the barbeque, grill or cooking on the stove top. I shall leave the cooking method to you along with timing as all will depend on how you like your meat cooked.

You can use this rub immediately but if you’d like a more intense flavour marinate for an hour or so prior to cooking.

You will need;

  • Your own preferred cut of steak. I used rump in this picture.

  • A little vegetable oil

  • A pack of Bite Me Spices Wasabi & Mustard Rub


  • Add a little oil to the steak, just enough to coat thoroughly.

  • Sprinkle about 1 teaspoon of the rub on each side of the steak. Rub mix into the meat to ensure an even coating.

  • Cook to your liking!

Coffee & Cardamom Beef Brisket (Slow Cooker & Oven) Recipe


So I promised a recipe for the brisket that could be cooked in the oven or slow cooker and here it is. Timings are a little difficult as it will depend on the size of the brisket but to fit in our slow cooker, we cut down a huge brisket to an approximate weight of 2.5KG.

This will serve many hungry people, or a few very greedy ones.

You will need;

  • A flat brisket, try your local butcher for this as supermarkets seldom have flat large briskets with a good fat layer.

  • 1 packet of Bite Me Spices Coffee & Cardamom Meat Rub

  • 2 pints of beef stock

  • 1 onion (chopped), 1 carrot (chopped), 1 head of garlic (halved), 1 bay leaf

  • 1 large glass of red wine (optional)

  • 1 tbsp vegetable oil

  • A large casserole dish with lid or a slow cooker.


  • Trim excess fat, particularly from the point end. This has more internal fat to keep it moist so much of what’s visible can be removed.

  • Now for the rub. Using all but 1 tbsp of the packet spread generously over the meat on both sides, wrap and place in the fridge for at least a couple of hours, preferably overnight.

  • If cooking in the oven, preheat to 160 degrees. For both methods, in a large pan, heat the oil and add the brisket to sear on both sides. Once seared, place onions, carrot, garlic and bay leaf into the pan and cooked until lightly browned.

  • Add the meat and vegetables to the slow cooker/casserole dish. Add the stock and wine if using. Cook in the oven for 4-5 hours or between 6-7 in the slow cooker set to medium.

  • Slice and serve, you should be able to pull this apart with a spoon. The remaining sauce can be thickened with a little cornflour for a delicious gravy. Enjoy

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