by capedemo | Jun 18, 2021 | Cooking with Cape Demo
This simple but impressive family dinner is easy to prepare and quick to clean up.
Ingredients
Garlic Herb Chicken
- 700g boneless, skinless breast fillets
- 5 cloves garlic
- 1 TBSP fresh parsley, leaves only from 3 – 4 sprigs
- 1 TBSP fresh thyme, leaves only from 6 – 8 sprigs
- 1 medium lemon, zest only
- 1 tsp kosher salt
- 1/2 tsp black pepper
Vegetables
- 1 sweet potato
- 1 parsnip
- 1 golden beet
- 1 turnip
- 2 TBSP olive oil
- 2 TBSP honey
- 1 tsp salt
Instructions
- Heat oven to 220 degrees Celsius.
- Coat pan or baking dish with a thin layer of olive oil.
- Mince garlic, zest lemon, and pluck leaves from the parsley and thyme and chop. Combine garlic, lemon zest, parsley, thyme leaves, salt, and pepper in a small bowl to make a paste.
- Rub the garlic paste liberally over the chicken breast fillets and place in the baking dish.
- Slice vegetables into 1cm thick rounds, half moon, or quarter moon shapes. Toss with olive oil, *honey, and salt.
- Layer the vegetables into the same pan surrounding the chicken. **If any sauce remains in the bottom of the bowl, pour it evenly over the vegetables.
- Place the pan into the center of the hot oven and roast for 25 – 30 minutes. Then turn the broiler on high and broil for an additional 2 – 3 minutes to caramelise the garlic and crisp up the edges of the vegetables.
Notes
*Heat the honey in the microwave for 10 seconds to thin it out and make it easier to coat.
**If you season your vegetables and immediately use them, there should be little to no liquid at the bottom of the bowl. The liquid will form as the vegetables sit and will add extra yummy flavour to the dish, so don’t discard it.
by capedemo | May 19, 2021 | Cooking with Cape Demo
You Won’t Regret a Single Bite of These Mini Slow-Cooker Lamb Tacos
Ingredients:
Slow-Cooker Lamb Mini Tacos:
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup olive oil
- 1 (2kg) whole semi-boneless leg of lamb
- 3 large shallots, sliced
- 5 garlic cloves
- 4 cups lager beer
- 16 corn tortillas, warmed
- lime wedges, for serving
Roasted Tomatillo and Green Apple Salsa:
- 500g tomatillos* (about 12), husked, and rinsed
- 2 Granny Smith apples, quartered, and cored
- 1/2 medium white onion
- 2 jalapeños, stemmed
- 2 garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup chopped fresh cilantro
- 2 to 3 tablespoons water (optional)
*For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice.
Directions:
- Preheat the oven to 200°C.
- Combine the rosemary, oregano, salt, pepper, and olive oil in a small bowl and stir. Rub the mixture all over the lamb and transfer to a slow cooker.
- Add the shallots and garlic and pour the beer around the lamb.
- Cover and cook on high for 5 hours, or until the lamb is fork-tender.
- While the meat is cooking, make the salsa. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt, and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.
- Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.
- Transfer the vegetables and roasted garlic to a blender, add the cilantro, and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.
- Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.
- With the slow cooker still on high, remove the lamb and transfer it to a platter. Shred the meat, discarding any bones. Return the shredded lamb to the slow cooker and cook for 1 hour more.
- Preheat the broiler.
- Turn off the slow cooker and, using tongs, transfer the lamb to a large cast-iron skillet. Reserve the juices in the slow cooker for serving.
- Broil the lamb until crispy (about 7 minutes).
- Pour the reserved juices over the lamb and serve immediately with the tortillas, roasted tomatillo and green apple salsa, and lime wedges.
Original Recipe by Brit+Co.
by capedemo | May 7, 2021 | Cooking with Cape Demo
Winter dinner recipe that’s perfect in the slow cooker and table-ready at supper time.
Ingredients
6 slices bacon, cut into 1.5cm pieces
1 medium (1 cup) onion, chopped
1.5kg beef chuck roast, trimmed, cut into 6.5cm pieces
1/2 cup chopped fresh parsley
1/2 cup apple juice
1/2 cup beef broth
1 can (170g) tomato paste
2 bay leaves
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
4 medium red potatoes, halved
3 medium carrots, cut into 2.5cm pieces
2 medium onions, halved
1 (220g) package fresh mushrooms, halved
Method:
- Place bacon, chopped onions and beef roast pieces in a large saucepan. Cook over medium-high heat.
- Stirring occasionally, 8-10 minutes or until bacon and beef are browned. Stir in parsley, apple juice, broth, tomato paste, bay leaves, garlic, salt, pepper and thyme.
- Place potatoes, carrots, onions and mushrooms in 4 – 5L slow cooker; add meat mixture.
- Cook on Low heat setting 8-10 hours, or High heat setting 4-5 hours or until meat is fork tender. Remove bay leaves; stir mixture before serving.
Original Recipe by Land O Lakes
by capedemo | Apr 26, 2021 | Uncategorized
Nothing makes a kitchen sparkle like clean appliances. So show your appliances a little cleaning love, and they’ll thank you by looking and performing better.
Your Dishwasher
You’d think you wouldn’t need to clean your dishwasher because it cleans itself every time you use it. But you should check the drain in the bottom of the machine for debris, and wipe the gaskets around the door to ensure a tight seal.
Once each week, deodorize it by placing a bowl of white vinegar on the top rack and running it, empty, for a full cycle.
Your Toaster
Unplug your toaster, pull out and wash its crumb catcher, and shake the machine over the sink to get rid of food. Dry thoroughly before plugging back in.
Your Coffee Machine
To remove mineral deposits that can clog your machine, pour a solution of two parts water and one part white vinegar into the water chamber, insert a coffee filter, and run the solution through the machine. Then run clear water through twice to remove the vinegary taste.
One old-timey way to remove stains from your glass coffee pot — or any vase, pitcher, etc., with stains — is to cover the bottom with table salt, add ice cubes, and, when they start to melt, swish around for a couple of minutes. Then rinse.
Your Stovetop and Oven
Most ovens have self-cleaning options. We heartily recommend letting the oven do the work for you. But there are a few spots the self-clean option doesn’t reach, such as the gunk around door hinges and frames, and the crumb-catching space between double ovens. You can wipe them up with vinegar or soapy water.
Baked on crud comes off with a little baking soda on a sponge, or a spritz of commercial oven cleaner. Make a habit of wiping spills quickly after using the oven, and you may never have to scrub it again.
To clean your stovetop:
- Fill your sink with hot, soapy water; soak burners, knobs, and hood vents (if they fit) for a couple of hours; then scrub. Repeat if necessary.
- Replace stained metal drip plates if they’re beyond the help of steel wool.
- Vacuum crumbs that have fallen in cracks between the stovetop and counter. Use the sofa attachment on your vacuum to get into those cracks.
Original Article By House Logic
by capedemo | Apr 14, 2021 | Cooking with Cape Demo
Chinese five-spice adds aromatic Asian flavours to these tasty pork cutlets
INGREDIENTS
- 1 tablespoon vegetable oil
- 4 (200g each) pork cutlets, trimmed
- 1/3 cup plum jam
- 1/2 teaspoon Chinese five-spice
- 2cm piece fresh ginger, peeled, finely grated
- 1 garlic clove, crushed
- 1/2 cup chicken style liquid stock
- 1 bunch baby pak choy, trimmed
- Steamed jasmine rice, to serve
- Fresh coriander leaves, to serve
METHOD
- Heat oil in a large frying pan over medium-high heat. Add pork cutlets. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
- Add jam, five spice, ginger, garlic and 1/4 cup stock to pan. Cook, stirring, for 2 to 3 minutes or until jam has melted.
- Add remaining stock to pan. Bring to the boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until slightly thickened. Return pork to pan. Cook, turning for 1 to 2 minutes to coat. Season with salt and pepper.
- Meanwhile, place pak choy in a microwave-safe bowl. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 1 to 2 minutes or until just tender. Drain.
- Divide rice between plates. Top with pork and drizzle with sauce. Serve with pak choy and sprinkle with coriander.
Original Recipe by Taste.com.au
