Get ready for a spicier June as Cape Herb & Spice gears up for Herb & Spice Day! Last year, tucked in between Donald Duck day and German chocolate cake day, they discovered Herb & Spice Day. The opportunity could not be missed to celebrate flavour and culinary creativity. Now, the brand is back with a new collaboration for the grand return of this soon-to-be revered day on Monday, June 10th, 2024. Mark your calendars and get ready to shake your grill/kitchen, because Cape Herb & Spice is leading the charge with its signature flair!
Get ready for a mouth-watering experience as Cape Herb & Spice joins forces with the renowned Chef Alex Torrão for this year’s celebration! With roots in Macau and a passion for culinary exploration, Chef Alex brings a multicultural twist to street food as the owner of Eighty8’s Food Co. From falling in love with food at the first bite of a side-street noodle to becoming a household name with multiple nominations and awards for his food truck, Chef Alex’s culinary journey is truly remarkable. Infusing his South African-Portuguese heritage into innovative street food creations, he embodies the essence of Herb & Spice Day.
Speaking about the collaboration, Shelley Barnard from Cape Herb & Spice says, “Chef Alex’s passion for outdoor cooking adds a unique dimension to the collaboration, infusing an adventurous spirit into the celebration. Alex comes with a passion to motivate his audience to engage with food in their own kitchens, urging them to step out of their comfort zones and embrace culinary adventures.”
Herb and Spice Day serves as a poignant reminder of the integral role seasonings play in elevating culinary experiences. It’s a day to celebrate the myriad of aromas, flavours and textures that these humble ingredients bring to our tables. From enhancing the simplest dishes to elevating gourmet creations, herbs and spices are the unsung heroes of every kitchen.
Join Cape Herb & Spice and Chef Alex on the 10th of June 2024, as they embark on a journey to celebrate Herb and Spice Day. Because life’s too short for bland! Cape Herb & Spice products are completely free from artificial flavours and colours, added MSG and preservatives. They are non-irradiated, non-GMO, Halaal and suitable for vegans. In addition, over 80% of the herbs and spices used are procured from source, ensuring top quality and traceability.
Try this hearty Slow Cooked Lamb shanks with Mash Pot Pies recipe by Chef Alex Torrão to celebrate Herb & Spice Day
Slow Cooked Lamb shanks with Mash Pot Pies
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
Pre heat 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 aluminum 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.
Notes
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.
