Food and Drink
Bunny Chow recipe
A flavorful African curry that is served in a hollowed-out loaf of bread. Perfect for dipping!
Ingredients
2 lbs beef roast, cut into 1-inch cubes
1 tsp olive oil
1 onion, diced
2 garlic cloves, 1 tsp dry, ground, minced
½ inch fresh ginger, peeled and minced or (1/8 tsp dry, ground ginger)
2 bay leaves
2 green cardamom pods, split
2 small whole cloves or 1/8 tsp ground cloves
1 cinnamon stick
2 tomatoes, diced (roughly 2 c)
1 Tb curry powder
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 tsp ground coriander seeds
½ tsp cumin
½ tsp turmeric
4 medium Russet potatoes, peeled and diced
½ c water
1 Tbsp white wine vinegar
½ tsp salt
2 loaves white bread, un-sliced
Instructions
1. Heat a large sauté pan with high sides or a Dutch oven over high heat. Add the beef chunks a few at a time, as to not over-crowd the pan. Sear the beef cubes on all sides and remove them from the pan. Set aside.
2. Reduce the heat to medium and add the oil. Once the oil is hot, add the onions and sauté until golden, 5-7 min.
3. Add the garlic, ginger, bay, cardamom, cloves, and cinnamon stick. Sauté until the mixture is fragrant, 1-2 min.
4. Add the diced tomatoes along with the curry powder, chilli powder, garam masala, coriander, cumin, and turmeric. Cook for 4-5 min, until the tomatoes start to break down.
5. Add the seared meat and diced potatoes to the pan along with ½ c of water. Bring the mixture to a simmer.
6. Cover and simmer over low heat for 30-40 min, until potatoes are cooked and the meat is tender. Check the curry occasionally during cooking and add a little water if it seems to be getting too dry.
7. Towards the end of cooking time, mix in the vinegar and salt.
Assembling the Bunny
* While the curry is cooking, slice the loaves of bread in half and hollow each half out, creating two cube-shaped bowls out of each loaf. (Be careful to leave enough bread around the edges to keep the structure of the ‘bowl’.)
* To serve, spoon the curry into each half loaf bowl.
* Serve the bunny with extra bread, if desired, and a side salad.
Source – cooking365coza
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
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
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