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Gourmet seafood bunny chow

Recipe from: 02 June 2015
recipes, seafood, South African

Ingredients 40
Servings 6
Time 00:40

Ingredients

  • Special equipment: terracotta flowerpots 10cm in diameter, 7cm deep
  • BREAD:
  • 15
    ml
    honey
  • 20
    g
    fresh yeast
  • 300
    ml
    lukewarm water
  • 900
    g
    cake flour
  • 20
    ml
    salt
  • CURRY SAUCE:
  • 75
    ml
    olive oil
  • 3
    large onions, finely chopped
  • 5
    ml
    crushed garlic
  • 5
    ml
    crushed coriander seeds
  • 5
    ml
    garam masala
  • 5
    ml
    turmeric
  • 5
    ml
    mild curry powder
  • 3
    fresh chillies
  • 1
    kg
    ripe tomatoes
  • 1/2
    410g coconut milk
  • SEAFOOD MIX:
  • 50
    ml
    olive oil
  • 800
    g
    fresh line fish cubed into bite size pieces
  • 500
    g
    calamari tubes cut into rings
  • 12
    large tiger prawns (meat of)
  • 30
    mussels
  • 1
    large green pepper diced
  • 1
    large onion sliced
  • 100
    g
    spinach leaves
  • SALSA:
  • 30
    g
    finely chopped red onion
  • 50
    g
    cucumber, fleshy centre removed, and diced
  • 100
    g
    tomatoes, diced, no seeds
  • 5
    ml
    white wine vinegar
  • 10
    ml
    canola oil
  • 10
    ml
    finely chopped coriander
  • salt
  • CUCUMBER RIATA:
  • 1
    cucumber, grated - fleshy centre removed
  • 100
    ml
    Greek yoghurt
  • 1
    clove garlic, grated
  • salt
 

Method

01:40
 

Bread

Preheat oven to 180°C

Dissolve the honey and yeast into the water, and leave to stand for a few minutes
Mix the yeast mixture with the flour and salt and knead to form a dough.
Cover with a damp cloth and prove in a warm place until double its size.
Knock down the dough. Grease six terracotta flowerpots with butter and dust with cake flour. Proving again in the pots for about 20 minutes and then baking in a preheated oven for about 30 minutes.

Curry sauce

In a large saucepan, sweat off the onions till tender. Then add the garlic, chilli and spices and fry for a further 5 minutes. Add the tomatoes and the water and cook at a moderate heat for a further 30 minutes. Stir in the coconut milk and then blend the sauce until smooth.

Seafood mix

In a sauce pan, fry off the onion and green pepper till tender, add in the prawns, line fish and calamari and cook till almost cooked. In a separate pot steam the mussels in a little water till open and remove 18 from their shells. Discard any mussels that do not open.

Salsa

Combine all ingredients, adding fresh chopped coriander just before serving.

Cucumber riata

Combine all ingredients just before serving.

To serve


Add the seafood mix to the curry sauce and finish cooking the seafood mix in the sauce. Add the spinach and remove from heat.
Cut a lid off the bread and hollow out. Spoon in the curry and add two of the remaining mussels in their shell on the top for garnish and balance the lid back on.    
Serve with a tomato salsa and cucumber riata

Tip

You can use individual oven dishes if you cannot find terracotta pots.
Can use chicken instead of seafood.

Recipe reprinted with permission of Delia Harbottle, Head Chef for The Conservatory at The Cellars-Hohenort.
 
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Read more on: south african  |  seafood  |  recipes
 

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