FOOD

Herbs and spices
Jamie Oliver Products    Food    Herbs and spices

SEASONING

description:
Jamie's range of seasoning sachets are a great way to flavour meat and fish however you cook it. The herbs and spice combinations have been specially chosen to transform even the most ordinary dish into something amazing.
range:
  • Spicy cowboy (40g) – an feisty blend of chilli, cocoa and coffee
  • Blackened-herb seasoning (40g) – A delicious mix of herbs with smoked paprika, lemon, bell peppers and chilli
  • Barbecue seasoning (40g) – A great combination of smoked salt, lemon, thyme and oregano.
  • Fiery jerk seasoning (40g)- A spicy mix of pimento, cinnamon, cloves, smoked salt & chilli
  • Piri piri seasoning (40g)- A very hot mix packed with chilli and a little lemon
cooking instructions:
Simply drizzle your chosen piece of meat, chicken or fish with olive oil, then lightly coat it with the seasoning. Gently rub all of the flavour over the meat or fish, and then cook to your liking.
hints and tips:
1
My spicy cowboy seasoning really brings steak to life. Serve with a simple jacket potato, a crisp green salad and a dollop of cooling sour cream.
2
Blackened-herb seasoning is delicious rubbed into firm, pan-fried white fish. Serve with baked potato wedges, a crisp green salad and a wedge of lemon for squeezing over.
3
The barbecue seasoning is perfect with pork chops, especially when serve with corn on the cob and a fresh green salad.
4
My fiery jerk seasoning is amazing on roasted chicken quarters. Serve with fluffy rice, a crisp green salad and a big dollop of natural yoghurt.
5
Add a kick to your chicken breasts with the piri piri seasoning. Serve with warm flat breads and some creamy homemade coleslaw.

STUFFINGS

description:
Jamie's range of stuffings are for more than just a Sunday roast or Christmas dinner- they add a delicious burst of flavour to any dish on any day of the week.
range:
  • Sun-dried Tomato & Hot Chilli (110g)- sweet with a kick!
  • Lemon & Spring Herb (110g) – zest and fragrant
  • Wild Sage, Red Onion & Chestnut (110g) – a classic with a twist
cooking instructions:
Tip the contents of the pack into a bowl, pour over 220ml of boiling water and add a knob of butter or glug of olive oil. Give it a good stir and allow to stand for 10 minutes. It is then ready to stuff, fill or top your chicken, meat or fish, before cooking until piping hot and cooked through. Alternatively you can grease an ovenproof dish and bake the stuffing mixture in a hot oven (220°C/425°F/gas mark 7) for 15-20minutes until golden brown. Serves 4-6.
hints and tips:
1
Try stuffing a pork chop with Wild Sage, Red Onion & Chestnut Stuffing and cooking in a pan or oven. It’s delicious served with potato wedges and green vegetables.
2
Top a fillet of fish with Sun-dried Tomato & Hot Chilli Stuffing, and bake in the oven until golden brown on top. Serve with roasted tomatoes and new potatoes.
3
Stuff a boned chicken thigh with Lemon & Spring Herb Stuffing, secure it with a cocktail stick and cook on a BBQ until cooked through. Great served with a zesty green salad.
4
Sprinkle on top of a pasta bake, for a crunchy topping.
5
Great with an oily fish such as Mackerel.

HERB CRUSTS

description:
Jamie's range of 4 beautiful herb crusts are designed to enhance the flavours and texture of everyday meals through a clever and unique mix of dry herbs and spices.
range:
  • Lemon Herb Crust – with zingy lemon and garlic.
  • Piri Piri Herb Crust – with chilli, paprika and kibbled chillies.
  • Rosemary, Chilli & Garlic Herb Crust - with kibbled chillies and spices.
  • Moroccan Herb Crust – with herbs, spices and spices of apricot.
cooking instructions:
Press a handful of the herb crust firmly onto your meat, fish or veg and either pan fry in a little olive oil or oven roast until golden and cooked through.
hints and tips:
1
For your lemon herb crust – for a great zesty crunch, coat and pan fry a fillet of white fish and serve with wilted spinach.
2
For your Moroccan herb crust – delicious on oven roasted lamb cutlets with herby couscous.
3
For your Piri Piri herb crust – lovely on pan fried pork escalope with fresh steamed mixed greens.
4
For your Rosemary, Chilli & Garlic herb crust – try on oven-roasted chicken served with roasted new potatoes and cherry tomatoes.
Stockist

Available in UK (Booths, Morrisons, Tesco), Germany, Slovenia, Hungary, Switzerland, Czech Republic, Greece.

GRIND MILLS

description:
Jamie's grind mills deliver a total flavour experience in one grinder. As well as some of the best salt and pepper, the unique blend of herbs and spices bring life to meals.
range:
  • Large Tellicherry Black Peppercorns (180g) – grown along India's Malabar Coast, these peppercorns have a rich and fruity flavour.
  • Large Mediterranean Sea Salt (360g) – harvested along the Italian coast and dried under the sun.
  • Large Hot Chilli Pepper (170g) – a fiery mixture of peppercorns and dried red bell peppers.
  • BBQ Seasoning (50g) – a sizzling grinder with layers of delicious flavours.
  • Chilli Salt (50g) – a warm and smoky salt that take meat to another level.
  • Szechuan Pepper, Chilli & Ginger Salt (35g) – a zingy Oriental blend.
  • Thyme, Lemon & Bay Salt (70g) – a classic combination that is aromatic and zingy.
  • Pink Himalayan Salt (95g) – coloured and flavoured by natural minerals, a little goes a long way.
  • Tellicherry Black Pepper (35g) - grown along India's Malabar Coast, these peppercorns have a rich and fruity flavour.
hints and tips:
1
Try grinding your chilli salt over your red meat before putting on the BBQ for a great smoky flavour
2
Grind the Szechuan pepper, chilli & ginger salt over your stir-fry for a great Oriental twist
3
Try grinding your Thyme, Lemon and Bay salt over your chicken before roasting for a lovely aromatic flavour.
Stockist

Available in UK (Booths, Morrisons, Tesco), Germany, Slovenia, Hungary, Switzerland, Czech Republic, Greece.