Get Your Grind on with the Cape Herb & Spice New Ceramic Grinders
Upgrade your daily grind in November with the launch of the new ceramic grinder range from Cape Herb & Spice – the range includes their everyday essentials: Sea Salt, Black Peppercorns, and Pink Himalayan Salt. The new ceramic grinder mechanism ensures that these grinders are longer lasting, with an improved grind, greater durability and they’re classy too!
Recipes Using the New Ceramic Grinder Range from Cape Herb & Spice
Try these delicious and simple recipes using the new ceramic grinder range from Cape Herb & Spice. First up, a simple but tasty calamari recipe, followed by a mouthwatering pork belly roast.
Salt ‘n Pepper Squid with Tangy Caper Mayo
Many a home cook is intimidated at the thought of calamari. There’s absolutely no need because when it comes to calamari there really is only one rule to remember: quick and super hot! The rubbery effect we so fear happens when calamari is overcooked.
As quick and easy goes, it really doesn’t get any simpler than salt and pepper dusted calamari.
Dip it into a seriously tangy, savoury caper mayonnaise and you have yourself a gorgeous instant snack, light lunch or dinner.
What You Need
800 g calamari tentacles or rings
6 Tbsp cornflour
6 Tbsp cake flour
½ Tbsp Cape Herb & Spice Sea Salt (new ceramic grinder available in store now)
¾ Tbsp Cape Herb & Spice Black Peppercorns (new ceramic grinder available in store now)
½ cup tangy mayonnaise (if you’re using a creamy one, add the juice and zest of half a lemon)
4 Tbsp capers, roughly chopped
Vegetable oil for frying
How it’s Done
To make the caper mayo, simply mix the mayonnaise with the chopped capers and set aside so the flavours can infuse. Pat the calamari dry with kitchen towel.
Mix together the cornflour, flour, and ground Cape Herb & Spice Sea Salt & Black Peppercorns.
Heat the cooking oil in a saucepan – as you are shallow frying, 3 cm of oil is sufficient.
Dip the dried calamari in the flour mixture and shake off the excess. Fry until just cooked and serve straight away with the mayo and loads of lemon wedges.
To make it a complete meal, add a fresh herby salad packed with peppery elements like watercress, rocket and nasturtium flowers.
Honeyed Pink Salt & Fennel Pork Belly with Blistered Red Onions
There are many things we treasure about summer, but being foodies, top of our list has to be cooking and dining al fresco. This pork belly recipe is a knockout summer dinner winner! You could, of course, roast it in the oven, but why not take it outdoors and pop it on your kettle braai?
Cape Herb & Spice Himalayan Pink Salt – now in a sturdy ceramic grinder – has been married with crushed dried fennel and a pop of Cape Herb & Spice Ghost Chilli Seasoning. A teeny drizzle of hot honey infused with rosemary right at the end for a heavenly pork roast. What more could you need? Well, braai-blistered baby red onions of course! They’ve been kept in their skins and have simply been popped in the kettle braai along with the pork belly. What emerges is a soft, smokey sweet onion delight.
What You Need
1.2 kg pork belly off the bone
1 tsp Cape Herb & Spice Himalayan Pink Salt
1 tsp dried fennel seeds, crushed
¼ tsp Cape Herb & Spice Ghost Chilli Seasoning (optional)
6 baby red onions, in their skins
1 Tbsp fresh rosemary leaves
2 Tbsp runny honey
How it’s Done
Get your butcher to score the skin of the pork belly into thin strips or a diamond pattern. (Hot tip: If you prefer to do it yourself, an NT cutter works very well.)
Mix together the Cape Herb & Spice Himalayan Pink Salt, fennel and Cape Herb & Spice Ghost Chilli Seasoning. Rub it into the pork flesh. Drizzle the skin with olive oil, place on your kettle braai grid, put the lid on and walk away. It’s that simple! (Note: you need to use the indirect cooking method utilising kettle braai baskets containing charcoal on either side of the meat.)
The meat should be succulently juicy in 60-80 minutes. The safest way to tell if it is done to perfection is to insert a meat thermometer into the thickest part of the meat after 60 minutes. If it’s 60˚ C inside, it’s ready for the next stage. Now turn the meat over so the skin side is facing down. Add the rosemary to the honey and blitz it in the microwave for 20 seconds until bubblingly hot, then paint the flesh of the pork with the rosemary honey. Leave it on the braai for another minute or two and remove.
Allow the meat to rest for a good 10 minutes before you carve it.
Pop the whole red onions onto the braai grid directly over the coals for the last 30 minutes of cooking to ensure that they are done at the same time as the belly. Serve with some of that Pink Salt, fennel and Ghost Chilli mix at the table, so folks can add a pinch more salt if they want to.
Get your grind on with even more delicious recipes from here, and enjoy the improved functionality of the new range of Cape Herb & Spice ceramic grinders.
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