The Spice Shop

Hi, our warehouse move to Germany went smoothly and we are now able to start production. Don't be worried when you get parcels from Germany even though you ordered from our English web site! Hey its BBQ time check out our mixes from smokey BBQ to Moroccan BBQ via Tandoori it makes such a difference to the usual Sausage and Burgers. I hope you like our new web site! Please send your comments and suggestions regarding the new site to admin@thespiceshop.co.uk Cheers, Birgit.

Mirin

Mix mirin with soya sauce and sake to make teryaki sauce. Pan-fry a salmon fillet until almost done, discard oil. Pour teryaki sauce into the frying pan over the salmon and fry on high heat for another 3 minutes, turning the fillet over to cover it with sauce. Remove as the sauce reduces and begins to carmelize, but before it burns!

Hungarian Goulasch mix

Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.

Byriani Curry Blend

Mix diced beef with spices and natural yogurt and leave to marinade for at least three hours, or better, overnight, in a pot. Cook basmati rice until half-done. Cover the marinated meat with rice; poke few holes through the rice to the bottom of the pot, and pour some oil into them. Cover the pot and cook for half an hour, or until meat is done, then leave on low heat for another 15 minutes. Recipe by Mr. K.

Chilli con Carne mix

Brown onions and minced beef in oil, add water, soaked beans, and spice (1 teaspoon per person - make sure some bay leaves make it into the pot), chopped tomatoes, and cook until done. Make a huge pot to last you a week, as it gets better with time. I normally add some chillies as well.