by capedemo | Oct 19, 2023 | Cooking with Cape Demo
If you’ve never had a spring roll, think of it like a bunch of your favourite fresh, crunchy veggies in a nice, thin rice wrapping paper. And, you get to dip it into delicious, savoury sauce. Yum! What’s not to love? Cooked shrimp is a great protein choice and they make a great flavour and texture combo when paired up with veggies and an easy homemade spicy almond dipping sauce!
Ingredients
For the Shrimp Spring Rolls:
- 6 rice spring roll papers
- 1 tbsp olive oil
- 12 oz shrimp, deveined
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 cucumber, thinly sliced
- 3 carrots, thinly sliced
- 6 leaves green leaf lettuce
- 12 mint leaves
For the Spicy Almond Dipping Sauce:
- 2 tbsp almond butter
- 2 tsp hoisin sauce
- 1 tsp Sriracha sauce
- 1 tsp rice wine vinegar
Instructions
For the Shrimp Spring Rolls:
- Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper. Once fully cooked and no longer transparent, remove from heat and allow to cool.
- Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
- Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row.
- Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Spicy Almond Dipping Sauce:
- In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar.
- Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.
Thank you A Sweet Pea Chef for this light and fresh recipe!
by capedemo | Oct 19, 2023 | Cooking with Cape Demo
Turning the delicious, refreshing and classic taste of your favourite chocolate chip ice cream into a homemade pop with greek yogurt and get a little added protein, and less sugar too.
Ingredients:
- 1 cup Low-Fat, or No-Fat Vanilla Greek Yogurt
- 1 1/2 cup Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Mint or Peppermint Extract (more or less as desired)
- 2 Tbsp Sugar
- 1/2 cup Mini Chocolate Chips
- Green Food Colouring, optional
- 1/4 cup Colocl, optional
- 6 Popsicle sticks
Instructions:
- In a mixing bowl, whisk together the milk, greek yogurt, vanilla, peppermint extract.
- Add in green colouring to your desired shade of green. Whisk it into the mixture until it’s evenly mixed in.
- Pour the mixture into a popsicle mould. Sprinkle the tops of the pops with the mini chocolate chips, some will settle through while the pops freeze. If you would like additional chips mixed in, mix in a few additional mini chocolate chips using the popsicle sticks.
- Place sticks in the pops to freeze.
- Place the pops in the freezer for 5 hours or longer to freeze solid.
- When ready to serve, run the base of the moulds under hot water briefly and while grasping the sticks, wiggle the pops out of the mould.
- Dip or drizzle the pops into the Chocolate Magic Shell. Serve immediately.
Thank you Home Made Home for this tasty summer treat recipe!
by capedemo | Oct 12, 2023 | Cooking with Cape Demo
The Gatsby couldn’t be more South African if it tried. What other nation would sandwich chips, a spicy sauce and an array of meats together? We love this refreshed version of the Gatsby, where peri peri chicken livers (another South African staple) are used. Hot, crispy and tender — this sandwich hits all the right spots.
Ingredients:
For the Chicken Livers
400 g chicken livers, cleaned and soaked in milk
for 1 hour
For the Seasoned Flour (optional)
120 g flour
pinch of salt
½ tsp (2.5 ml) pepper
½ tsp (2.5 ml) coriander
½ tsp (2.5 ml) cumin
½ tsp (2.5 ml) chilli powder
¼ C (60 ml) Peri Peri oil
¼ C (60 ml) butter
For the Sauce
1⁄3 C (80 ml) Peri-Peri oil
200 g onions, chopped
6 garlic cloves, crushed
8 chillies, sliced
2 bay leaves
6 thyme sprigs
1 clove
2⁄5 C (100 ml) white wine
1⁄3 C (80 ml) white wine vinegar
1.2 kg tomatoes, chopped
2 Tbsp (30 ml) tomato paste
juice of 1 lemon
1 C (250 ml) chicken stock
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) paprika
3⁄5 C (150 ml) sour cream, optional
salt & pepper
2-4 tsp (10-20 ml) Worcestershire sauce
handful of parsley, chopped
To Assemble
2 baguettes or 4 foot-long rolls
butter for spreading
2 tomatoes, sliced
2 baby gem lettuces, cleaned and washed
400-600 g potato fries, cooked
2⁄5 C (100 ml) mayonnaise
Instructions:
To Make the Chicken Livers
- Dusting the livers in seasoned flour is an optional step. Livers that have been dusted in seasoned flour and fried will thicken the sauce. The livers can be fried without being dusted, if preferred.
- Slice the livers in half (if dusting, do so at this point) and then fry in Peri-Peri oil and butter. Do not overcrowd the pan and fry in batches.
- The livers should caramelise but not cook all the way through. Remove from the pan and set aside.
To Make the Sauce
- Heat the Peri Peri oil and sauté the onions, garlic, chilli, bay leaf, thyme and clove. Cook over a moderate heat for about three minutes. Deglaze the pan with wine and vinegar, add the tomatoes, tomato paste, lemon juice, stock and remaining spices.
- Cook the tomatoes (this should take about 40-50 minutes) reducing the sauce until thickened. (If using cream, add at this stage and simmer for an extra 5 minutes before adding the livers.)
- Blend with a stick blender until smooth (can be left slightly chunky if preferred). Adjust seasoning and add the Worcestershire sauce.
- Add the livers to the sauce and warm gently – be careful not to overcook, the livers still need to be a little pink on the inside.
- Add the chopped parsley just before serving.
To Assemble
- Slice the baguette or rolls and butter each side.
- Season the tomato and lay on the roll and top with lettuce. Add the livers and a portion of fries, drizzle generously with mayonnaise and serve with extra fries on the side.
Thank you Crush Mag for this lekker recipe!
by capedemo | Oct 12, 2023 | Cooking with Cape Demo
These pork loin chops smothered in monkey gland sauce, will give your local steak house a run for their money, any day.
Ingredients:
Pork Chops:
6 thick-cut pork loin chops
2 Tbsp (30 ml) sea salt
2 Tbsp (30 ml) brown sugar
olive oil for frying
Monkey Gland Sauce
olive oil for frying
1 medium onion, chopped
2 garlic cloves, finely chopped
1 Tbsp (15 ml) chopped ginger
1 C (250 ml) tomato sauce
1 C (250 ml) chutney
¼ C (60 ml) Worcestershire sauce
¼ C (60 ml) water
3 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) Soy sauce
1 Tbsp (15 ml) Tabasco™ sauce
salt and pepper
Instructions:
Pork Chops
- Set a wire rack over a baking tray.
- Pat the pork chops dry with a kitchen towel. Mix the salt and sugar together and then use to season the chops generously. Place the chops onto the rack and place uncovered into the fridge overnight. (Note: if you don’t have time to dry overnight, give the chops as much time to dry as possible, 2-hours minimum. You will need to dab off any excess moisture with a kitchen towel).
Monkey Gland Sauce
- Add a splash of oil to a medium-size pot and set it over medium heat.
- Add the onion and saute for 5 minutes until it begins to soften. Add the garlic and ginger and fry for 2 minutes until fragrant. Add the rest of the ingredients and bring to a boil. Once it has come to a boil, reduce the heat and simmer for 20 minutes until thickened.
Pork Chops cont.
- The next day, remove the chops from the fridge and allow them to come to room temperature. Set a large cast iron pan over medium-high heat. Add a good splash of oil and allow it to heat until it begins to shimmer. Place three pork chops into the pan to avoid crowding.
- Fry for about 4-6 minutes, flipping the pork chops every minute to build up an even, caramelised crust on both sides. Use a set of tongs to hold the chops together to sear the fat and caramelise. Aim for an internal temperature of 55 ºC. The chops should carry on cooking as they rest by another 5 ºC. Allow the chops to rest for at least 10 minutes before serving with monkey gland sauce.
- Tip: remaining monkey gland sauce can be allowed to cool completely and then stored in a sterilised, airtight glass jar in the fridge for up to 2 weeks.
Thank you Crush Magazine for this thick and juicy recipe!
by capedemo | Aug 7, 2023 | Cooking with Cape Demo
The generous use of ghee, butter and cream creates a memory one would certainly remember for a lifetime. After relishing this dal you will never ever miss your favorite restaurant style dal makhani.The key to a perfect melt in the mouth Dal Makhani is how long you cook it so that all of the starches are released from the dal, blending perfectly with each and every ingredient added. Dal makhani is a perfect companion to all other kinds of gravy vegetables. You can serve it with paranthas, tandoori rotis and naans. This recipe is completely hassle free and requires very few ingredients.
Ingredients:
- 200 gms Black Urad Dal
- 50 gms Rajma (Kidney Beans)
- 4 medium size Tomatoes
- 2 – 3 Green Chillies
- 1 tsp Kashmiri Chilli Powder (For color)
- 1 tsp Chili Powder
- 1 Badi Elaichi (Brown Cardamom)
- 1 1/2 tsp Jeera (Cumin Seeds)
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- 1 tsp Garam Masala
- 2 tbsp Coriander Leaves (Hara Dhania)
- 4 tbsp Ghee
- 100 gms Amul Butter
- 100 ml Fresh Cream
- Salt to taste
- Soaking the dal – Wash and soak the urad dal and rajma overnight. In case you forget to soak overnight or for 8 hours then you can wash and soak the dal and rajma in hot water for 1 – 2 hours and keep it covered.
- Next day, drain the water and in a pressure cooker add the dal, rajma, 1 moti elaichi (Black cardamom), salt and 5 cups of water.
- Now cook the dal for 7 – 8 whistles and then lower the flame and cook for 10 mins. Then switch off the flame and let the pressure release naturally.
- When you open the pressure cooker the dal will be very soft to touch.
- Now make a fine puree of tomatoes and green chillies.
- In a separate kadai or deep pan, add the ghee and heat it.
- Add the jeera. When the jeera begins to crackle add the Kashmiri Red Chilli Powder. Just stir it for a few seconds and then add the tomato puree. Make sure the kashmiri red chili powder does not get burnt.
- Let the puree cook for sometime till the ghee begins to separate from the sides.
- Now add garam masala, red chilly powder and the dal.
- Stir it well and mix well till all the puree and dal is mixed properly. While mixing the dal mash it with the back of your ladle. This will give the dal a creamy texture.
- Now lower the flame and add 50 gms of butter and let it melt in the dal properly. Then cover the pan with a lid and let it simmer for 20 – 25 mins on low flame.
- In between stir the dal occasionally so that the dal does not stick on the bottom.
- If the dal is very thick then add 1/2 cup of warm water. Remember if ever you have to add water make sure it is hot / warm. Never use water at room temperature.
- Adjust the consistency and then add crushed kasoori methi and add the remaining 50 gms of butter. Let the butter get melted in the dal again.
- Again cover the pan and let the dal cook for another 15 – 20 mins. Stir it occasionally, mashing the dal with the back of the ladle.
- By now the dal will get a creamy red color. Taste the salt and adjust the seasoning. Switch off the flame.
- Now add the cream and mix thoroughly in the dal. Do not cook the dal after adding the cream. The cream might cuddle and make the dal with white spots. Not a beautiful sight.
- Finally, dish out the dal to a serving bowl. Garnish with some crushed fenugreek leaves and a tablespoon of butter.
There you go! A very simple, easy Dal Makhani with very few ingredients. Enjoy!
Thank you Indian Food Forever for this celebratory recipe!
