by capedemo | Nov 18, 2021 | Cooking with Cape Demo
This speedy recipe will leave the cook happy and the family full.
Ingredients
- 600g pork loin medallions, thinly sliced
- 2 tbsp brown sugar
- 1 1/2 tbsp Soy Sauce
- 1/2 tsp Chinese five spice
- 2 tsp fish sauce
- 200g packet dried rice stick noodles
- 1 1/2 tbsp vegetable oil
- 1 red onion, halved, cut into thin wedges
- 2cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 1 red capsicum, thinly sliced
- 1 carrot, halved, sliced diagonally
- 1 bunch baby pak choy, roughly chopped
- 250g snow peas, trimmed
- 1/4 cup Massel chicken style liquid stock
- 1/4 cup oyster sauce
- 1/4 cup dry roasted cashews
- 1 green onion, thinly sliced
- 1 long red chilli, sliced diagonally
Instructions
- Combine pork. No need to flip back and forth! Sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
- Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
- Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.
- Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.
Original Recipe By Taste.com.au
by capedemo | Nov 16, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
This Easy 15-Minute Pasta Carbonara is a simple weeknight meal made with basic ingredients you probably already have in your kitchen! And it’s on the table in minutes!
Ingredients
- 250 grams dry pasta (spaghetti or linguine) (1/2 a box)
- 2 teaspoons olive oil
- 2 cloves garlic, pressed or finely minced
- 4 slices bacon, chopped
- 3 eggs
- salt and pepper to taste
- 3 tablespoons heavy cream
- 1/3 cup shredded parmesan
- fresh parsley, pepper, and extra shaved parmesan for garnish
Instructions
- Cook pasta in boiling water according to package directions.
- While pasta is cooking, heat olive oil in a large, non-stick skillet over medium heat.
- Add the garlic and cook until fragrant. Add the chopped bacon and cook until crisp.
- In a medium bowl, whisk together the eggs, salt and pepper, heavy cream, and parmesan.
- When the pasta has finished cooking, drain it and reserve 1/2 cup of the pasta water.
- Pour the hot pasta into the hot pan with the bacon and garlic and toss well to coat, adding the pasta water as you toss.
- Turn off the heat and add the egg and cream mixture, stirring or tossing constantly until a creamy sauce forms.
- Serve in pasta bowls with a generous sprinkling of fresh parsley, freshly ground pepper, and shaved parmesan cheese.
Original Recipe By The Busy Baker
by capedemo | Oct 19, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
Need some weeknight inspiration in a hurry? Forget the takeaways when you can create this tasty Asian stir-fry with a few simple ingredients.
Ingredients
- 100ml peanut oil
- 2 eggs, lightly beaten
- 1 barbecue chicken, meat shredded
- 1 long red chilli, finely chopped, plus extra to serve
- 1/2 bunch spring onions, white and pale green parts, chopped
- 1/4 savoy cabbage, outer leaves discarded, finely shredded
- 2 garlic cloves, chopped
- 1 1/3 cups (120g) long-grain rice, cooked to packet instructions, cooled
- 1 bunch coriander, leaves picked
- 1 tbsp black sesame seeds
Korean barbecue sauce
- 1/4 cup (60ml) light soy sauce
- 1/4 cup (60g) brown sugar
- 2 garlic cloves, crushed
- 3 tsp chilli paste
- 3 tsp fresh ginger, grated
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
Instructions
- For the barbecue sauce, combine all the ingredients in a bowl and season with pepper.
- Heat 1 tbs oil in a wok or large frypan over high heat. Add the egg and cook, stirring, for 1 minute or until softly scrambled. Remove from pan and set aside.
- Add another 2 tbs oil to the pan with the chicken and half the barbecue sauce. Stir-fry for 5-6 minutes until caramelised. Remove from pan and set aside.
- Add remaining 2 tbs oil to pan with chilli, spring onion, cabbage and garlic. Stir-fry for 1 minute or until fragrant. Add the rice and remaining barbecue sauce, and cook, stirring, for 1-2 minutes to warm through. Increase heat to high and cook for a further 6 minutes or until rice begins to crisp around the edges. Remove from heat and stir through reserved chicken, egg and half the coriander.
- Divide rice among bowls. Serve topped with sesame, extra chilli and remaining coriander.
Original Recipe By Taste.com.au
by capedemo | Oct 5, 2021 | Cooking with Cape Demo
Fast, EASY, HEALTHY, and loaded with great lemon pepper flavor!! A DELISH one-pan meal with zero cleanup that’s perfect for busy weeknights!!
Ingredients
- 1 large lemon, sliced into thin rounds
- 600g boneless skinless chicken breasts, cut into bite-sized pieces
- 450g fresh green beans, trimmed and halved
- 1/2 of one large or 1 medium red onion, sliced into strips or small chunks
- 2 to 3 tablespoons olive oil
- 1 to 2 teaspoons freshly ground lemon pepper seasoning blend
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- fresh parsley, optional for garnishing
- optionally finish with Parmesan cheese, garlic, soy sauce, chili garlic sauce, etc.
Instructions
- Preheat oven to 220C, line a baking sheet with aluminum foil for easier cleanup, and add the lemon slices evenly dispersed around the baking sheet.
- Add the chicken, green beans, onions, evenly drizzle with olive oil, evenly season with lemon pepper, salt, pepper, and bake for about 15 minutes or until chicken is cooked through and vegetables have some golden colour.
- Toss the chicken and vegetables (leave the lemon slices on the bottom) halfway through baking to ensure even cooking. Cooking time will vary based on the thickness of the chicken and being that this is quite a hot oven, check early and often so you don’t overcook the chicken which dries it out.
- Optionally garnish with fresh parsley and finish with any of the optionally suggested items.
NOTES
- Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
Original Recipe By Averie Cooks
by capedemo | Sep 21, 2021 | Cooking with Cape Demo
Learn how to make a vegetarian version of the traditional Thai pad see ew recipe.
Ingredients
- 300g firm tofu
- 450g fresh wide rice noodles
- 2 tbsp cornflour
- 1/3 cup peanut oil
- 1 bunch gai lan, chopped, stems halved
- 3 garlic cloves, crushed
- 2 tbsp Chang’s light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 1 egg, lightly beaten
Instructions
- Place tofu on a plate lined with paper towel. Stand for 10 minutes. Pat dry. Cut into 16 cubes.
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes. Using a fork, separate noodles. Drain.
- Place cornflour in a large shallow dish. Season with salt and pepper. Heat oil in a wok over high heat. Toss tofu in cornflour until coated. Shake off excess. Shallow-fry tofu for 3 to 4 minutes or until golden and crisp. Remove with slotted spoon. Drain on paper towel. Discard oil.
- Heat wok over high heat. Add gai lan stems. Stir-fry for 2 minutes or until tender. Add leaves. Stir-fry for 1 minute or until wilted. Return tofu to wok with noodles, garlic, sauces and sugar. Stir-fry until hot.
- Make a well in centre of noodles. Add egg. Cook for 2 minutes or until egg starts to set. Stir-fry egg through noodles. Serve.
Original Recipe By Taste.com.au
by capedemo | Sep 13, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
This is the perfect salad to throw together at any time of the day!
The greatest part about this salad is using rotisserie chicken from your local favourite chicken place or supermarket. You could ALSO make this with any left over roast chicken you have lying around somewhere, OR cook some up IF you really REALLY have to. Either way, this salad is so versatile, make it however you please.
Ingredients
- 1 Rotisserie chicken deboned and shredded (skin on or off)
- 1 large English cucumber, halved lengthways and sliced into 1/4-inch thick slices
- 4-5 large Roma tomatoes sliced or chopped
- 1/4 red onion thinly sliced
- 2 avocados peeled, pitted and diced
- 1/2 cup parsley chopped*
- 3 tablespoons olive oil
- 2-3 tablespoons lemon juice (or the juice of 2 limes)
- Salt and pepper to taste
Instructions
- Mix together shredded chicken, cucumbers, tomatoes, onion, avocados, and chopped parsley in a large salad bowl.
- Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through.
NOTES
*Substitute parsley with fresh basil or coriander.
Original Recipe By Cafe Delites
