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3 x 100g Organic Spice Mixes

£14.99

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SKU: N/A Category: Product ID: 2854

Description

Amino Man is excited to bring you a new range of organic spice mixes. These are the very same ones I use in my own cooking and cooking with my clients. Each mix has been chosen to enhance the flavour and depth of your cooking. The immune mix is one I’ve used for a while which I’ve found helps with feeling better if you have a cold, sore throat or flu like symptoms. Boil this up with some lemon and add Manuka honey to taste.

The chili spice helps change the bolognaise over to a chili as part of the Sunday overcooking strategy I often employ. You batch cook a large bolognaise, then later in the week switch it up to a chili with added kidney beans, serving with low fat creame frais or rice of your choice, low carb rice if cutting. Guacamole and so on.

The BBQ mix is a great marinade for chicken or any meats really. You can use honey to baste the meat and then leave it for at least an hour (ideally over night) before cooking on the barbecue or in the slow cooker. 

So, go ahead spice up your life with Amino Man’s ORGANIC spice range.

Feedback’s great by the way and if you have another mix in mind we can go ahead and develop it.

100g of pure organic spices. No added salt.

Additional information

Weight .375 kg
Flavour

Immune Mix, Chilli Spice Mix, BBQ Spice Mix, All 6 in one, Curry Mix, Georgian Spice, Seven Spice

Recipes for spice mixes

Immune mix:

Matt’s immune tea – makes 1 mug

1 tsp local honey

Juice of 1 lemon

1 tsp aminoman immune mix

Top up these ingredients with freshly boiled water and stir well.

 

Pomegranate Glögi – serves 2

750ml Pomegranate juice, unsweetened (or sour cherry juice)

A few strips of unwaxed citrus peel – try orange, lemon or bergamot

2 tsp aminoman immune mix

Tbsp dried sour cherries, dried blueberries or raisins

Tbsp blanched almonds

Heat the juice gently with the citrus peel and spices for 10 minutes. Pour into 2 mugs and divide the dried fruit and almonds between them.

 

Spiced honey cake

6 free range eggs, separated

500ml honey

125g ground almond

125g ground walnuts

4 tsp aminoman immune mix

2 tbsp olive oil

Pinch of sea salt

Preheat the oven to 180 degrees. Line a 23cm springform tin with greaseproof paper.

Beat the honey and egg yolks together, and stir through the olive oil. Fold the ground nuts, spice mix and sea salt through the mixture.

Beat the egg whites until they form stiff peaks, then fold them into the nut mixture in 3 stages, trying not to knock out too much air.

Pour the mixture into the prepared tin and bake for 60 – 70 minutes, or until firm and golden.

Serve on its own, or with greek yoghurt and pomegranate seeds.

 

Chilli mix-

Low carb chilli burger with avocado relish – serves 4

For the burgers:

600g minced chuck steak

1 egg yolk

2 tbsp aminoman chilli mix

1 red onion, finely diced

Sea salt and black pepper

 

1 tbsp olive oil to cook

 

To serve:

4 giant portabella mushrooms and 1 tbsp olive oil

4 slices of mature cheddar cheese

A handful of fresh coriander

1 lime, zest and juice

1 avocado

4 spring onions, sliced finely

2 tbsp crème fraiche

 

Combine the burger ingredients and shape into four patties.

Peel and slice the avocado, and toss with the lime juice, lime zest, coriander, salt and spring onions.

Heat the olive oil in a heavy based frying pan and fry the burgers on a medium heat, turning a few times, until they are cooked as you like them. Towards the end of the cooking time, (after the last turn) add a slice of cheddar to each to melt. Let the burgers rest in the pan for a few minutes with the heat off.

Heat another griddle pan or frying pan, add olive oil and cook the portabella mushrooms on both sides.

Put a mushroom on each plate, top with a burger, a tbsp. of avocado relish and a dollop of crème fraiche. Serve with green salad or coleslaw.

If you prefer, you can serve these in a bun.

 

 

Red dragon chilli – serves 4

500g dried red dragon (aduki) beans (or use pinto beans or red kidney beans)

2 tbsp olive oil

2 red onions

2 sticks of celery

2 carrots

2 raw beetroot

6 cloves garlic

2 red peppers

2 tbsp aminoman chilli mix

1 tbsp tomato puree

Seasalt and black pepper

A handful of fresh coriander

800ml passata

Soak the beans overnight in plenty of cold water.

The next day, drain and rinse them, and put them into a large pan with fresh water to generously cover. Bring to the boil and cook on a high heat for 10 minutes, skimming any foam from the surface, then turn the heat down, cover and simmer for an hour or until tender but not too mushy. Add 2 teaspoons of salt and leave to cool in the water.

Dice the red onions, celery, carrot and beetroot. Cut the peppers into chunky pieces. Peel and slice the garlic.

Heat the olive oil and add the onions, cook gently and after 5 minutes and the other vegetables and garlic. Cook together for 10 minutes or so, stirring often, then add the spice mix and turn to coat the vegetables. Then add the tomato puree and cook for a few minutes. Add the passata and cook on a low heat for half an hour or until the vegetables are softened.

Then add the drained beans and cook for 15 minutes more. Season to taste. Serve with the coriander and with guacamole, grated cheese and rice or baked sweet potatoes.

 

 

 

 

BBQ Mix

10 hour bbq lamb shoulder

2 kilo shoulder of lamb, on the bone

3 tbsp aminoman bbq mix

2 bulbs of garlic

2 tbsp olive oil

250ml white wine

250ml water

Small bunch of thyme

Small bunch of rosemary

Tbsp coarse sea salt

Tbsp roughly ground black pepper

 

You can start this early morning for your evening meal, or alternatively leave it in overnight and gently heat through when you are ready to serve.

Preheat the oven to 200 degrees

Combine the spice mix with the olive oil salt and pepper and massage over the meat. Peel the garlic cloves and put in the base of a heavy lidded casserole, with the herbs. Nestle the lamb on top and put in the oven for 10 minutes.

Turn the oven down to 85 degrees, take the lamb out and add the water and wine, cover with a sheet of greaseproof paper and the lid, and return to the oven for 10 hours.

The lamb will be meltingly tender and you will be able to pull it off the bone. Serve with plenty of green vegetables and roast celeriac, or with salads.

 

 

Boston baked beans – serves 4

500g dried haricot beans

500g pork belly

2 celery sticks

2 carrots

2 onions

2 tbsp tomato puree

1 tbsp dijon mustard

1 tbsp honey

3 tbsp molasses or black treacle

4 bay leaves

4 cloves garlic

2 tbsp aminoman bbq mix

 

Soak the beans overnight in plenty of cold water. The next day, drain and rinse them, and put them into a large lidded casserole dish which can go into an oven, with fresh water to generously cover, adding the bay leaves and peeled garlic cloves.

Bring to the boil and cook on a high heat for 10 minutes, skimming any foam from the surface.

Then turn the heat down, cover and simmer for about 45 minutes. You want the beans to be becoming tender but not mushy – check now and again, as their cooking time will depend on how long they have been stored.

Preheat the oven to 150 degrees.

Cut the pork belly into rough pieces. Dice the carrots, onions and celery. Add these to the bean pan, along with the molasses, honey, mustard, tomato puree and spice mix. Stir and turn the mixture to coat everything, and if you need to add a little hot water to cover, do that now.

Seal with a lid (or a double layer of foil) and put the dish in the oven for 3 hours. Check now and again that there is sufficient liquid. After 3 hours, remove the lid and season generously. Pull some of the pork pieces to the top of the dish and return it to the oven, uncovered, for half an hour.

 

Khmeli suneli

Chicken with satsivi walnut sauce – serves 4

4 free range chicken legs

2 tbsp olive oil

Sea salt

The seeds of half a pomegranate to serve

 

For the sauce:

3 shallots, peeled and roughly chopped

250ml chicken stock

125g walnuts

2 cloves garlic, peeled crushed with seasalt

1 tbsp khmeli-suneli aminoman mix

A handful of coriander leaves

 

Preheat the oven to 180 degrees. Put the chicken lonto a baking tray, drizzle with olive oil and sprinkle the skin liberally with seasalt. Roast for 40 minutes until the skin is crisp and the juices run clear.

Warm the stock over a low heat and add the shallots. Simmer until they are soft. Crush the walnuts in a blender to a rough powder. Add the softened shallots, garlic, khmeli suneli, and coriander pulse together, adding a little of the stock at a time until you have a nice consistency – like yoghurt. Season generously.

Serve the roast chicken thighs with the sauce and pomegranate seeds.

 

 

Roast rainbow carrot salad with pistachios and khmeli suneli – serves 4

750g rainbow carrots

2 tbsp light olive oil

A small bunch of flat leaf parsley

A small bunch of dill

100g pistachios

 

2 tbsp walnut oil

1 tbsp sherry vinegar

1 tsp honey

1 tbsp Khmeli suneli

Seas salt and pepper

 

Preheat the oven to 200 degrees.

Wash the carrots and cut into diagonal pieces. Toss them with the olive oil to evenly coat and tip them onto a baking tray. Roast for about half an hour until soft and sweet.

Whisk together the walnut oil, khmeli suneli, sherry vinegar, honey, salt and pepper.

Lightly toast the pistachios in a dry pan, taking care not to burn them. Roughly chop them.

When the carrots are partly or completely cooled, toss them with the dressing, pile them into a bowl with the parsley leaves, and top with the pistachios.

 

Curry powder

 

Chickpea, cauliflower and spinach curry  – serves 4

1 cauliflower

1 tin of chickpeas

1 bag of baby spinach leaves

1 punnet cherry tomatoes

1 tbsp tomato puree

2 onions

4 cloves garlic

1 inch piece of root ginger

A handful of coriander leaves

2 tbsp coconut oil

2 tbsp aminoman curry powder

 

Peel and slice the onions, garlic and ginger. Drain the chickpeas. Wash the spinach. Cut the cauliflower into florets. Halve the cherry tomatoes.

Heat the coconut oil and add the onions and ginger. Cook for 5 minutes on a low heat then add the garlic and cook for a further 5 minutes. Then stir in the curry powder and turn in the pan to coat everything. Do the same with the tomato puree and cook for a few more minutes. Add the cauliflower and cherry tomatoes, then a mug of water to cover, and simmer until the cauliflower is just cooked and the tomatoes are breaking down. Add the chickpeas and spinach and put the lid on to wilt the spinach. Season to taste and serve with the fresh coriander. Great with grilled lamb or chicken.

 

 

 

Yoghurt chicken kebab – serves 4

Juice of 1 lemon

200 ml greek yoghurt

2 tbsp aminoman curry powder

2 inch piece of root ginger

Extra chilli flakes if you like it hot

2 tsp sea salt

4 cloves garlic

4 free range chicken breasts or equivalent of boneless thigh meat (about 600 g)

Dice the meat into chunky pieces. Peel and finely chop the garlic and ginger, and stir them into the yoghurt with the curry powder, lemon juice, salt and chilli if you like. Put the chicken into the marinade, turn to coat well and leave to marinade covered in the fridge overnight (or for at least 4 hours).

When you are ready to cook, thread the chicken onto skewers. Preheat your grill and cook the skewers over a baking tray, turning frequently, for about 10 minutes or until a test shows no pink meat.

 

Shichimi Togarishi – Japanese seven spice

 

Miso baked aubergine – serves 2

1 tbsp brown rice miso

1 tbsp honey

1 tbsp of aminoman Shichimi mix

1 tsp toasted sesame oil

4 tbsp boiling water

1 large aubergine

1 tbsp coconut oil, melted

 

Cut the aubergine in half longways, and score into the flesh with a sharp knife in both directions.

Stir together the marinade ingredients to form a paste. Smear this onto the cut side of the aubergine and then rest the aubergine face down in the marinade for at least and hour, (or overnight if you like).

When ready to cook, preheat the oven to 200 degrees. Lay a piece of foil flat onto a baking tray and lift the aubergines out of the marinade, (reserving what is left) placing them cut side up, and wrap the foil over them to form a parcel. Roast for 20 minutes, then unwrap the foil and baste the aubergines with the rest of the marinade, and drizzle over the coconut oil.

Return to the oven for another 20 – 25 minutes until meltingly soft. Serve with wilted greens, green salad or brown rice.

 

 

 

 

Shichimi salmon with purple sprouting broccoli – serves 2

2 Alaskan salmon fillets

2 tbsp tamari soy sauce

1 tbsp aminoman shichimi mix

1 tbsp honey

1 tsp toasted sesame oil

2 spring onions

Juice of half a lemon, or blood orange

300g purple sprouting broccoli

 

Whisk together the tamari, shichimi spice, honey, citrus juice and sesame oil. Add finely sliced spring onions.  Pour over the salmon fillets and leave to marinade for half an hour.

Preheat the oven to 200 degrees.

Boil a large pan of salted water.

Put the salmon fillets on a piece of foil on a baking tray and close the foil to form a parcel. Bake for 10 minutes (depending on how thick your salmon is)

After 5 minutes, put your broccoli in to blanch, drain and divide between two plates.

Put the salmon on top of the broccoli and drizzle with the savoury cooking juices from the parcel.