Tucked in between Donald Duck Day and German Chocolate Cake Day, sits Herb and Spice Day – on 10 June. Established by Cape Herb and Spice, the brand uses this day to celebrate delicious flavours and culinary creativity, because, as they put it, life’s too short to be bland.
Here are our top spices to spice up your life (and a delicious, warm recipe to try out this week) in celebration of Herb and Spice Day!
Spices to try
Image by Megan Paulse
Smoked Paprika
Delicious. Smokey. And the perfect addition to any meal – especially goulash and lamb dishes.
Try the Smoked Paprika spice from Cape Herb & Spice.
Louisiana Cajun
Nothing adds flavour like a Cajun spice. But this Louisiana Cajun blend from Cape & Herb spices is on another level. It deepens the flavour of almost any meat dish, including seafood, and is the perfect topper for potato wedges!
Texan Steakhouse
Another delicious spice blend that will do wonders for your next braai. But it’s not just a great addition to your steak. Use this spice when cooking up some chicken, or even some hake and chips.
Try this specialised blend from Cape Herb & Spice – get it on Takealot for just R49
Portuguese Peri Peri
Personally, no spice rack is complete without a decent Peri Peri spice. It’s subtle enough to sprinkle onto some potato chips or even cream cheese, but it’s also the perfect flavour for any slow-cooked meal – especially lamb and beef.
But, this Portuguese Peri Peri rub takes the cake! Grab a tin on Takelot for R49.
Now … let’s cook up a storm to celebrate Herb and Spice Day
Image by Megan Paulse
Ingredients
- Shanks Section
- 1 Tbsp Cape Herb & Spice LOUISIANA CAJUN RUB
- 1 Tbsp Cape Herb & Spice PERI PERI RUB
- 1 Tbsp Cape Herb & Spice ATLANTIC SALT SEA GRINDER
- 1 Tbsp Cape Herb & Spice BLACK PEPPERCORNS GRINDER
- 1 Tbsp Cape Herb & Spice PAPRIKA
- 1 Cup Olive Oil
- 5 Garlic Cloves
- 4 Lamb Shanks
- 1 White Onion (roughly chopped)
- 2 Carrots (roughly chopped)
- 1 Can Tomato Puree or Passata
- 2 Sticks Celery (roughly chopped)
- 2 Fresh Bay Leaves
- 2 Sticks Fresh Rosemary
- 500ml Beef Stock
- 250ml Red Wine
- Potato Pot Pie Section
- 4 Large Potatoes or 6 Medium Potatoes
- 1 Sheet Puff Pastry (at room temperature)
- 1 Egg (beaten)
- 100g Butter
- 75ml Cream
- 1 Tsp Cape Herb & Spice ATLANTIC SEA SALT GRINDER
- 1 Tsp Cape Herb & Spice BLACK PEPPERCORNS GRINDER
- 1 Tsp Cape Herb & Spice LOUISIANA CAJUN RUB
Instructions
Lamb Shanks
Preheat oven to 200℃ (woodfired - or gas pizza oven can also be used)
Generously drizzle the lamb shanks with olive oil. Apply Cape Herb & Spice PAPRIKA, Cape Herb & Spice LOUISIANA CAJUN RUB and Cape Herb & Spice PERI PERI RUB until the shanks are evenly covered. Add some Cape Herb & Spice ATLANTIC SEA SALT and Cape Herb & Spice BLACK PEPPERCORNS GRINDER.
Heat a pan and sear shanks evenly on all sides, roughly 3 minutes per side. This can be done over an open fire, gas, or electric stove. Set the shanks aside in a deep-dish oven tray.
Using the same pan, drizzle a little more olive oil and add your white onion, crushed garlic, carrots, celery, and aromatics (bay leaves & rosemary). Cook until onions and celery are soft.
Pour wine onto the pan and cook off the alcohol, followed by adding the tomato puree. Pour the mixture over the shanks, and finally pour over your beef stock.
Cover with aluminium foil, twice.
Put the tray in the oven, reduce the temperature to 160℃ and leave for 3 hours.
After 3 hours, remove from the oven and slightly open. Pour juices/sauce through a sieve into a saucepan and reduce by half.
Set aside the reduced sauce to serve with the lamb shanks.
Mash Pot Pies
Peel potatoes and cut into quarters.
Boil in salty water until soft or until a knife can penetrate the potatoes easily.
Strain excess water and add cream & butter. Mash together with potatoes until smooth.
Add Cape Herb & Spice ATLANTIC SEA SALT, Cape Herb & Spice BLACK PEPPERCORN GRINDER and Cape Herb & Spice LOUISIANA CAJUN RUB to taste if required.
Divide mashed potatoes into 4 ramekins.
Roll out puff pastry and cut 4 equal squares slightly larger than the diameter of the ramekins.
Gently cover the ramekin with the puff pastry and press the pastry on the sides of the ramekin.
Use a knife or toothpick cut a diamond pattern on the surface of the puff pastry and gently brush with egg wash.
Bake in oven for 15 – 20 minutes or until golden brown.
Serving suggestion
Add the lamb shank and pour the sauce over so that it creates a bed for the lamb shank to sit in.
You can serve the Mash Pot Pie on the side.
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Featured Image: Supplied
