Cape Herb & Spice Asian Inspired Culinary Adventures

Words: Crush

Cape Herb & Spice Asian Inspired Culinary AdventuresFresh, fast and incredibly healthy – these are not words we necessarily associate with the food we love to eat in winter. Because let’s face it, when it’s cold out, flaky pies, rich stews and stodgy steamed puds are just so comforting. Of course, there’s nothing wrong with the occasional bit of winter naughtiness. The emphasis just needs to be on ‘occasional’ and ‘bit’.

That doesn’t necessarily mean soul-destroying denial the rest of the time though because it’s so easy to pack winter meals with plenty of nutrients, loads of fibre plus bright, zingy taste. The secret is in the spice ­­– in this case, the incredibly versatile Cape Herb & Spice Thai 7 spice. It contains (you guessed it) seven of the spices most associated with fragrant Thai cooking.

Spices like warming chilli, perfumed lime leaves and basil, earthy ginger and galangal.

Cape Herb & Spice Thai 7 spice exotic blend is the base for this headily intense coconut broth, served with large bowls of colourful veg.

Cape Herb & Spice Asian Inspired 7-Spice-7-Veg Broth

Cape Herb and Spice 7 Spice

What you Need

For the broth

4 large spring onions, white parts only, finely sliced (reserve green part for use in the vegetable stir fry)
1 tbsp vegetable oil
1½ tbsp Cape Herb & Spice Thai 7 Exotic Spice
1 x 400ml tin coconut milk
500ml good quality chicken stock (use fresh stock or good liquid stock concentrate mixed with 500ml water)
4 slices fresh ginger
1 stalk lemongrass, sliced lengthwise in four and bashed a bit to release its fragrance (optional)
Juice of half a lime

For the veg

1 tsp minced garlic
1 tsp finely grated ginger
1 tsp mild red or green chilli, sliced (optional)
Tenderstem broccoli
Sugar snap peas or mange tout
Baby corn
Carrots
Exotic mushrooms like shiitake and shimeji
Baby pak choi or baby spinach
Green stems of spring onions, finely sliced on the diagonal
Splash of vegetable oil for stir-frying
Fresh coriander and basil, to dress

What to Do

To make the broth, fry the spring onions over low heat for a minute or two until they just start softening. Add the Cape Herb & Spice Thai 7 Spice and fry for a few seconds more. Then add the rest of the broth ingredients and boil over low heat with the lid on for 10 minutes.

Remove the ginger slices and lemongrass and add a squeeze of lime. Taste for salt and adjust if need be. Stir fry the vegetables with the fresh aromatics over high heat until done to your liking.

Plate up the veggies in deep bowls, garnish with coriander and basil and serve with the warm broth in individual serving jugs or even a Chinese teapot.


Cape Herb & Spice Asian Inspired Duck with 5-Spice and Roasted Cherry Sauce

Cape Herb 5 Spice Duck

What You Need

For the sauce

2 tbsp shallots or onion, very finely chopped
1 tin cherries with juice
Pinch of Cape Herb & Spice Chinese 5 Spice Exotic Blend
¼ cup fresh, low-sodium chicken stock
Juice and zest of 1 orange
2 tsp soy sauce
2 tbsp port or 1 tsp honey
¼ tsp red wine vinegar
1 tsp cornflour mixed with 1 tbsp cold water

For the duck

4 duck breasts
Cape Herb & Spice Chinese 5 Spice Exotic Blend
Salt

What to Do

Slice a criss-cross diamond pattern in the duck skin before rubbing a generous pinch of Cape Herb & Spice Chinese 5 Spice Exotic Blend into the cuts and dusting the other side of the duck with spice. Cover and allow to stand for half an hour.

Season the duck breasts lightly with salt, and heat a non-stick pan with a tbsp of vegetable oil before frying the breasts skin-side down over medium-low heat for 10 minutes, to render the fat and crisp up. Turn them over and fry for a further 3-5 minutes – duck should be medium-rare to medium – still pink in the middle. When done, set the meat aside to rest, and pour off the fat, keeping a tablespoon aside to fry the onion until soft on a low heat.

Add all the sauce ingredients except for the cornflour and bring to a boil. Add the cornflour and cook for a few minutes to thicken. Taste and adjust salt as needed. Plate and dollop the sauce over the sliced duck.

Love these Cape Herb & Spice Asian recipes? Then check out this recipe for Korma Beef Shin & Potato Pie. Or, if you’re in the mood for something a little more south of the border, try these amazing Cajun Steak Tacos.

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Cape Herb & Spice Asian Inspired Culinary Adventures

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