Food and Drink
Bunny chow (chicken curry rolls)
![Bunny Chow - chicken curry rolls](https://news365.ng/wp-content/uploads/2021/09/Bunny-Chow-chicken-curry-rolls.jpeg)
Mzansi’s bunny chow which comprises curry in a hollowed-out bread loaf, is a budget-friendly meal loved for its portability and rich, hearty flavours
22 Ingredients
2 tbsp sunflower oil
6 chicken thigh fillets, cut into 3cm pieces
1 onion, chopped
3 garlic cloves, crushed
4cm piece ginger, grated
1 star anise
1 cinnamon quill
1/2 tsp fennel seeds
2 tsp garam masala
1/4 tsp chilli powder
1 tbsp tomato paste
2 cups (500ml) Massel chicken style liquid stock
400g can butter beans, rinsed, drained
4 large round bread rolls
Olive oil, to brush
1/3 cup (95g) thick Greek-style yoghurt
Tomato & red onion sambal
1 red onion, sliced
1 long green chilli, seeds removed, chopped
2 tomatoes, seeds removed, finely chopped
1/2 bunch coriander, leaves chopped
1 tbsp white wine vinegar
1 tsp caster sugar
Method
Step 1
Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.
Step 2
Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to the pan and add the stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.
Step 3
Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.
Step 4
Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.
Step 5
For the sambal, combine all the ingredients in a small bowl and set aside.
Step 6
Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.
source – cooking365coza
Food and Drink
Roast chicken noodle soup recipe
![Roast chicken noodle soup recipe](https://news365.ng/wp-content/uploads/2024/05/Roast-chicken-noodle-soup-recipe.jpeg)
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
Food and Drink
20-minute healthy bolognese recipe
![healthy bolognese recipe](https://news365.ng/wp-content/uploads/2024/05/healthy-bolognese.jpeg)
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Food and Drink
Lemon meringue scones recipe
![Lemon meringue scones](https://news365.ng/wp-content/uploads/2024/05/Lemon-meringue-scones.jpeg)
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom
- English Premier League2 weeks ago
Wolves 2-6 Chelsea
- Nigerian Celebrities1 week ago
My man pays me allowance – Mercy Eke
- Nigerian Celebrities1 week ago
Why I’m yet to marry – Don Jazzy speaks out
- Entertainment1 week ago
I lost opportunities over my support for Palestine – Kehlani
- English Premier League2 weeks ago
Liverpool 2-0 Brentford
- Nigerian Celebrities2 weeks ago
Nollywood actress Sharon Okpamen, dies after childbirth
- Nigeria Breaking News1 week ago
Shallipopi announces break from smoking
- English Premier League1 week ago
Ipswich Town 1-1 Fulham