These Australian-made natural spice mixes are the brainchild of former ‘MY KITCHEN RULES’ contestant Joanna Stirn.
Joanna’s Argentinian Spice makes a traditional and authentic Chimichurri sauce perfect to drizzle over cooked beef, lamb, chicken, pork, roasts, tuna salad, salads, vegetables or pasta. To make sauce see back of label. You can use pure olive oil, rice bran oil or grape seed oil to make sauce.
Also drizzle over bread, crackers or marinade meat in it as well.
Serve the Chimichurri sauce in a bowl with spoon for guests to do what they like.
Joanna’s Argentinian Spice is great as a dry rub over beef and chicken prior to cooking.
Make an amazing Piri Piri sauce by simply adding 4-5 tablespoons of sweet chilli sauce and lemon juice to 100 ml of Chimichurri sauce.
This sauce is great to drizzle over Portuguese chicken.
Mix 40% mayo with 60% Chimichurri sauce for a herb mayo.
Mix 50/50 Joanna’s Argentinian and Mediterranean Spice in lamb mince for great lamb koftas.
Add 20-30% spices to breadcrumbs or flour for crumbed or battered foods.
When smoking meat using the Bradley Smoker, use one tablespoon of Joanna’s Mediterranean Mix per 1kg of meat. Rub into the flesh well with your fingers. The great thing about Joanna’s Spice mixes is that you don’t need to leave them for hours to marinade before smoking. The flavour pops straight away cutting down on the preparation time.
At $5.50 each they are great value. We’ve also got a great bundled offer – one each of all the five different spices for $25, save another 10%.