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Gourmet bunny chow


Bunny Chow

Ingredients 22
Servings
Time 15 min
  • 200-300
    g
    fillet steak
  • salt and pepper to taste
  • 1
    red onion, finely chopped
  • 2
    leeks, finely sliced
  • 2
    carrots, finely sliced
  • 1/2
    tsp
    ginger, minced
  • 1/2
    tsp
    garlic, minced
  • 2
    Tbs
    olive oil
  • 1
    cup
    canned chopped tomatoes
  • 1
    tsp
    ground cumin
  • 1
    tsp
    dried thyme
  • 1
    tsp
    chilli flakes
  • 1
    tsp
    garam masala
  • 1
    tsp
    curry powder
  • 1/2
    tsp
    smoked paprika
  • 200
    g
    canned butter beans
  • 1/2
    cup
    water
  • 2
    Tbs
    balsamic vinegar
  • 2
    cup
    baby spinach, chopped
  • 4-6
    small French loaves
  • fresh parsley, for garnishing
  • yogurt, fo dolloping
 

Method

25 min
 

Season the fillet with salt and pepper, then sear all sides in a heated pot and cook until medium rare. Remove and leave to rest for about 10 minutes. In the same pot, sauté the onion, leeks, carrots, ginger and garlic in the olive oil until tender. Add the canned tomatoes, cumin, thyme, chilli flakes, garam masala, curry powder, paprika and butter beans and mix together. Pour in the water and balsamic vinegar and allow to simmer for about 10 minutes. Once the fillet has rested, slice into small pieces and add to the vegetable and tomato mixture. Continue to simmer for another 5 minutes. Add the chopped spinach leaves and cook for another minute or until the spinach has wilted. Cut the tops off the French loaves and scoop out the soft bread inside, leaving just the crusted shells. Scoop the meat mixture into the cavities, and garnish each with parsley or other herbs and a dollop of yoghurt (if using). Place each filled loaf on a plate and serve the extra meat mixture on the side along with the scooped out inner breads to mop up extra sauce.

This recipe is an extract from Chantal Lascaris’cookbook All Sorts of One Dish Wonders.  

All Sorts Of One Dish Wonders

 

 

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