Bite Me Spices - Official Blog

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

Coffee & Cardamom Beef Brisket (Smoker Recipe)


We love BBQ!

It’s an all-year-round passion for us and it’s fast becoming as much of a passion for many people in the UK despite our colder seasons. We’ve put two methods of cooking on for this one. The first is for those who have a smoker. We’re assuming a little prior knowledge for this one as timings will depend on the size of brisket and we use a brisket injection to keep the meat moist.

There are also many different methods to smoking brisket, this is ours so feel free to go your own way.

It’s not a speedy cook, much more a labour of love and it takes practice to achieve the perfect smoked brisket but it is so worth the effort.

Braising/Slow cooking method to follow soon.

You will need;

A flat brisket, including the point cut. If you want a decent size, it’s worth ordering from your butcher. Most supermarkets do not stock larger sized briskets.

2 packs Coffee & Cardamom Meat Rub

1/2 pint Beef Stock

Hickory or Oak wood for smoking

Meat injector

Preparing the Brisket

  • First, buy good meat. You want ideally both the flat and point cuts. The monster pictured here is 4.5kg with a good amount of fat.

  • 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.

  • Make up 1/2 pint of beef stock. Add 20g (1/3 of a pack) of the rub to the stock and mix to dissolve. Using a meat injector, inject the liquid at regular intervals throughout the meat.

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

  • Remove from the fridge an hour before you are ready to smoke to allow it to return to room temperature.

Smoking the Brisket

  • This is a long slow cook. Get the smoker up to temp 250F and add the smoking wood of your choice. We used a combination of Hickory and Oak. Our timings we thought initially would be about 8 hours, it was nearer 10 in total.

  • Stage 1 is to get the internal temperature of the meat to 160F-170F. Wrap the meat in foil when this is achieved. We poured the remaining injector liquid over the meat while wrapping to add a little extra moisture.

  • Stage 2 allow the brisket to reach 195F-200F. Be patient. It will get there.

  • Remove from the smoker and allow to rest, venting steam by loosely unwrapping the foil.

  • Slice the brisket flat and chunk the point end... Devour

For BBQ fanatics we provide our rubs in catering sizes. Email for information.

© 2013 - 2015 Bite Me Spices | Web design in Northampton by MPS Creative