Crispy, golden calamari with bold Southern spice and a creamy, zesty dip. Crisp on the outside, tender on the inside, this Fried Louisiana Cajun Calamari is a bold Southern-inspired starter with serious crowd-pleasing power. Marinated in buttermilk for extra tenderness and coated in a perfectly seasoned flour blend featuring Cape Herb & Spice Louisiana Cajun Spice, each piece is deep-fried until golden and irresistible. Paired with a creamy, punchy Cajun dipping sauce, this dish makes a spectacular seafood appetiser, ideal for sharing platters, casual gatherings, or as part of a Southern-style feast. Serves: 4Prep Time: 1 hour (including marinating)Cook Time: 10 minutesDifficulty: Easy Ingredients For the Fried Cajun Calamari: 500 g calamari tubes and tentacles, defrosted 1 cup (250 ml) buttermilk 2 cups (500 ml) plain flour 3 tablespoons (45 ml) Cape Herb & Spice Louisiana Cajun Spice Salt and freshly ground black pepper, to taste Vegetable oil, for deep frying For the Cajun Dipping Sauce: 1 cup (250 ml) mayonnaise ¼ cup (60 ml) tomato ketchup 2 tablespoons (30 ml) Cape Herb & Spice Louisiana Cajun Spice 1 tablespoon (15 ml) Dijon mustard ½ teaspoon (2.5 ml) garlic powder A squeeze of lemon juice, to taste To Serve: Zest of ½ lemon 1 lemon, cut into wedges Method 1. Marinate the Calamari Place the buttermilk in a large bowl and add the calamari, ensuring it’s fully submerged. Cover and refrigerate for at least 1 hour. This not only tenderises the calamari but also helps the coating adhere more effectively. 2. Make the Cajun Dipping Sauce In a bowl, mix together the mayonnaise, ketchup, Cape Herb & Spice Louisiana Cajun Spice, Dijon mustard, garlic powder, and lemon juice. Stir until smooth. Adjust seasoning to taste. Cover and chill until serving. 3. Dredge the Calamari In a separate bowl, whisk together the flour and Cape Herb & Spice Louisiana Cajun Spice. Season with salt and pepper. Remove the calamari from the buttermilk, allowing excess to drip off, then dredge in the seasoned flour. Use one hand for the wet ingredients and the other for the dry to keep things tidy. Lay coated pieces on a tray. 4. Deep Fry Heat a large pot of oil or a deep fryer to 180°C. Test with a kitchen thermometer or a small piece of bread—it should sizzle immediately. Fry the calamari in batches for 2–3 minutes or until golden and crisp. Do not overcrowd the pan. Remove with a slotted spoon and drain on kitchen paper. 5. Serve While still hot, season with additional salt, black pepper and a grating of lemon zest. Serve immediately with lemon wedges and the Cajun dipping sauce. Serving Suggestions Seafood Platter: Serve alongside fried prawns, fish bites, or crab cakes. Lighter Twist: Add to a fresh green salad and use the Cajun sauce as a dressing. Extra Heat: Stir a pinch of cayenne pepper into the flour mix for spicier results. Storage & Reheating Leftovers: Store any remaining calamari in an airtight container in the fridge for up to 2 days. Reheating: Best reheated in an air fryer or a hot oven at 200°C for 5–6 minutes to regain crispness. Avoid microwaving as it softens the coating. Final Thoughts Bringing a little Louisiana soul to your table, this Fried Cajun Calamari is golden, crunchy and loaded with bold, smoky heat. The Cape Herb & Spice Louisiana Cajun Spice delivers big on flavour, while the dipping sauce adds a cool, creamy contrast that keeps you coming back for more. Whether you're serving it at your next dinner party or simply craving something crunchy and satisfying, this dish is a guaranteed hit.

Samp, a staple in South African kitchens, gets an elegant gourmet upgrade in this refined dish. Think samp risotto stirred with buttery onions and cheese, topped with garlic-wilted spinach and a perfectly seared beef fillet steak, finished with a luscious, glossy red wine sauce. It’s a celebration of humble ingredients turned hero—ideal for dinner parties or elevated weeknight meals. Serves: 4Prep Time: 30 minutesCook Time: 2 hours 30 minutes Ingredients For the Samp Risotto: 240 ml samp, soaked overnight and drained 960 ml water 1½ tsp (7.5 ml) Cape Herb & Spice Atlantic Sea Salt 120 ml finely chopped white onion 1 tbsp (15 ml) olive oil 1 tbsp (15 ml) butter 80 ml freshly grated Parmesan or Pecorino For the Beef Fillet: 4 x 200 g beef fillet steaks Cape Herb & Spice Texan Steakhouse Rub, to taste 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) salted butter For the Red Wine Sauce: 2 tbsp (30 ml) salted butter 2 shallots, very finely chopped 1 clove garlic, minced 2 tbsp (30 ml) plain flour 2 tsp (10 ml) brown sugar 300 ml dry red wine 1 tsp (5 ml) fresh thyme leaves Cape Herb & Spice Atlantic Sea Salt, to taste Cape Herb & Spice Extra Bold Peppercorns, to taste For the Garlic Spinach: 1 packet baby spinach leaves 1 clove garlic, sliced 1 tbsp (15 ml) extra virgin olive oil 2 twists Cape Herb & Spice Atlantic Sea Salt 2 twists Cape Herb & Spice Extra Bold Peppercorns Method 1. Cook the Samp Drain the soaked samp and place in a large saucepan with 960 ml water and the salt. Cover and simmer gently over low heat for about 2 hours, or until tender. Meanwhile, sauté the onion in the butter and olive oil over low heat until soft but not browned. Once the samp is ready, stir in the onions and grated cheese.Chef’s Tip: This can be made ahead and gently reheated. 2. Prepare the Red Wine Sauce In a small saucepan, melt the butter over low heat. Add the shallots and garlic and cook until soft. Stir in the flour and sugar and cook for 1 minute. Remove from heat, then slowly whisk in the red wine. Return to the heat and simmer, whisking constantly, until thickened. Add thyme, salt and cracked black pepper to taste.Note: Sauce can be cooled and reheated later. 3. Cook the Fillet Steaks Rub the beef fillets generously with Texan Steakhouse Rub and let them come to room temperature for an hour. Heat a large pan with oil and butter. Sear the steaks over high heat until cooked to your liking. Rest the steaks, covered, while you finish the spinach. 4. Wilt the Spinach In a saucepan, gently warm olive oil with sliced garlic for 2 minutes. Add spinach, remove from heat and cover. Let stand for a minute, then season with salt and pepper and stir gently. 5. To Serve Spoon samp risotto into a ramekin or food ring and invert onto serving plates. Top with wilted spinach and a seared fillet steak. Drizzle generously with red wine sauce and serve immediately. Plating Tip Add microgreens or a sprig of thyme on top of each fillet for restaurant-style presentation.

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