by capedemo | Mar 9, 2023 | Cooking with Cape Demo
This recipe is spicy, satisfying and so delicious that it will have you going back for seconds.
Ingredients:
For marinating the chops chutney Indian style:
- 8 lamb loin chops
- salt & pepper to taste
- dried parsley flakes (optional)
- 1 tbsp of oil
To make the Durban chutney recipe:
- 1 tbsp of oil
- 1 onion diced
- 6 cloves of minced garlic
- 1 fresh red chili sliced
- 1/4 tsp chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp sugar
- 1 tsp salt & pepper
- 2 large tomatoes diced or grated (you can use either fresh tomatoes or canned ones, but fresh is always better)
Instructions:
- Rinse the lamb chops under cold running water and pat them dry with a paper towel until they are completely dry. Sprinkle the chops with salt and pepper and dried parsley.
- Heat up your oil on medium heat and once it’s nice and hot, put your chops on the pan. Fry them for 3-5 minutes on each side until they are golden brown.
- Heat up your oil on medium heat and once it’s nice and hot, put your chops on the pan. Fry them for 3-5 minutes on each side until they are golden brown.
- On the same pan, add 1 tbsp of oil and cook the diced onion on medium heat for 5 minutes.
- Add the minced garlic and sliced chilly and cook for additional 2 minutes.
- While it’s frying, in a separate small bowl, mix up your chilly powder, turmeric, jeera seeds, garam masala, salt, sugar, and pepper. Add the spice mix to the onion-garlic-chilly mix and fry for an additional 2 minutes on low heat to open up the spices.
- Add the diced tomatoes and about 1/2 cup of water to the pan and cook on medium heat for 10 minutes.
- Once the tomatoes are done cooking, add the lamb loin chops back onto the pan and coat them with all the delicious tomato mix. Garnish with fresh coriander leaves if you desire.
Thank you OhClary.com for this mouthwatering recipe!
by capedemo | Feb 6, 2023 | Cooking with Cape Demo
Every chocoholic’s weakness – chocolate cake with an oozing, gooey molten chocolate centre that spills out when you dig in with your spoon.
Ingredients:
- 3 Eggs
- ½ cup Sugar (plus extra for ramekins)
- 75 g Dark Chocolate 80% or above is best
- 6 tablespoon Butter (plus extra for ramekins)
- 1 tablespoon Cocoa Powder
- ⅓ cup All-purpose Flour
Instructions:
- Prepare ramekins by covering the inside with butter and then coating well with a layer of sugar.
- Break the chocolate into small pieces and put in a microwave-safe bowl along with the butter and cocoa powder.
- 75g dark chocolate, 6 tablespoons butter, 1 tablespoon cocoa powder.
- Microwave in 30 second increments until everything is totally melted.
- In a separate bowl, whisk together the eggs and sugar, just until combined.
- 3 eggs,½ cup sugar.
- Slowly add the melted chocolate mixture to the egg mix and stir until everything is combined.
- Fold in the flour, be careful not to overmix.
- ⅓ cup flour.
- Pour the batter into the ramekins, they should be about ¾ full. Put in the fridge to firm up until right before you are ready to serve.
- When ready to serve, preheat the oven to 190°C and prepare the plates you want to serve on, it’s important to serve these as quickly as possible once they come out of the oven.
- Bake for 8 – 14 minutes depending on your oven and the size of your ramekins. After the 8 minute mark, watch your lava cakes like a hawk, they change very quickly from the stage where they will make a chocolatey puddle on your plate to the stage where they are overbaked and won’t ooze properly. You’ll know they are ready when the outside looks baked and is pulling away from the edges slightly, but the middle still looks like there is a puddle of wet chocolate in there – if you shake the ramekins, it should wobble but it will all wobble together as a whole, rather than looping around the ramekin.
- Remove from the oven and let sit for a minute, then place a plate over the top of the ramekin and invert it, then carefully remove the ramekin. Repeat for all the puddings.
- Sprinkle with a dusting of icing sugar and serve with ice cream and raspberries.
Thank you BonniBakkery for this wonderful recipe!
by capedemo | Feb 6, 2023 | Cooking with Cape Demo
With Valentine’s Day approaching, these sweet and simple cinnamon sugar heart doughnuts are the perfect fun treat to make.
Ingredients:
- 2 ½ teaspoons active dry yeast
- 1 tablespoon honey
- 1 ¼ cups whole milk (warmed between 35-42 degrees C)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 6 tablespoons melted butter
- 4 cups all purpose flour
- 2 teaspoons salt
- canola oil, for frying
- 1 cup granulated sugar
- 1 tablespoon cinnamon
Instructions:
- In the bowl of a stand mixer, or a large bowl, add the active dry yeast, warm milk (heated between 35-43°C, but no hotter or else it will kill the yeast!) and honey. Allow the mixture to sit for 10 minutes, or until the yeast begins to get foamy.
- Once the yeast has proofed, add the flour, salt, eggs, vanilla and cooled melted butter. With a stand mixer fitted with a dough hook, or by hand, knead the dough until it comes together, about 5 minutes. The dough should feel slightly sticky to the touch, but should also pull away from the bowl. If the dough is too sticky, add 1 tablespoon of flour at a time until it comes together.
- Cover the bowl tightly with plastic wrap and place in a warm spot to rise, about 1 hour.
- Once the dough has risen, empty the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough out so that it is about ½ inch thick. Be careful not to roll the dough too thin. If the dough is too thin, it will be hard to cut out the hearts with the cookie cutters.
- Using medium and large heart shaped cookie cutters, cut out the dough. Roll the remaining dough back into a ball, roll out again with the rolling pin and repeat until all the dough has been used, placing the doughnuts onto two parchment lined cookie sheets covered with plastic wrap until all the dough has been formed.
- In a large pot add 8 cm of oil. Heat the oil over medium heat until it reaches 177°C with a thermometer. You will have to continually keep an eye on the temperature, turning down the heat if necessary to maintain a temperature of around 177°C. If the oil is too hot, the dough will brown too fast and be doughy in the middle.
- Working in batches of about 4 doughnuts at a time, carefully place the doughnuts in the hot oil. Fry the doughnuts for about 2 minutes per side. Using a slotted metal spoon, transfer the doughnuts to a wire rack to cool while you fry the remaining doughnuts.
- After all the doughnuts are fried, roll in the cinnamon sugar and enjoy.
Thank you ButternutAndSage for this lovely Valentines recipe!
by capedemo | Jan 6, 2023 | Cooking with Cape Demo
The halloumi is salty and crispy, the salad is so fresh and flavourful (and the leftovers are perfect with basically anything) and the hummus is so creamy. The whole thing just works.
Ingredients
- 2 Eggs
- 4 sprigs Mint leaves picked
- Handful Cherry Tomatoes halved
- ½ Cucumber chopped
- ½ Red Onion finely chopped
- ½ Lemon juiced
- 225 g Halloumi sliced
- 150 g Hummus
- Flatbreads and Nigella Seeds to serve
Instructions
- Start by boiling the eggs to your liking in a pan of boiling water. I like mine soft boiled for this recipe. Once done, place in cold water until cool enough to handle.
- While the eggs boil, toss together the tomato, cucumber, red onion, lemon juice and mint leaves. Season well and drizzle with a little olive oil then set aside.
- Heat a drizzle of olive oil in a frying pan then fry the halloumi on both sides until browned.
- Now it’s time to assemble your bowls. Split the hummus between the bowls and spread over the base. Add a scoop of salad and some of the halloumi. Peel the eggs then cut in half and add to the bowls. Sprinkle over the nigella seeds if using and serve with bread of your choice.
Thank you The Cook Report for this fresh and delicious breakfast recipe!
by capedemo | Jan 6, 2023 | Cooking with Cape Demo
An excellent choice is pearl (often labelled Israeli couscous) for this arugula salad. It cooks quickly and gives the salad enough substance to stand on the plate by itself. You could swap the couscous for pasta, quinoa or other cooked grains like barley or wheat berries.
YOU WILL NEED
FOR THE SALAD
- 1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)
- 85g baby arugula or tender salad greens, about 4 cups
- 1/2 hothouse (seedless) cucumber, chopped
- 2 ounces feta cheese, crumbled, about 1/2 cup
FOR THE DRESSING
- 2 tablespoons fresh lemon juice, about 1/2 large lemon
- 4 tablespoon extra virgin olive oil
- 1/2 teaspoon honey
- 1 tablespoon minced preserved lemon, optional
- 1 teaspoon dried basil or a handful chopped fresh basil leaves, optional
- Sea salt and fresh ground black pepper
DIRECTIONS
- Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl.
- Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each).
- Toss the cooked and drained couscous with the dressing then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers and feta. Toss well then serve.
Thank you Inspired Taste for this fresh and delicious recipe!
