Gourmet bunny chow

Food24
Preparation: 15 mins, Cooking: 25 mins By Chantal Lascaris
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Ingredients (22)

200-300 g steak — fillet
salt and freshly ground black pepper — to taste
1 red onion — finely chopped
2 leeks — finely sliced
2 carrots — finely sliced
1/2 tsp fresh ginger — minced
1/2 tsp garlic — cloves, minced
2 fresh chillies
1 cup tinned tomatoes — chopped
1 tsp cumin — ground
1 tsp dried thyme
1 tsp dried chilli flakes
1 tsp garam masala
1 tsp curry powder
1/2 tsp paprika — smoked
200 g butter beans — tinned
1/2 cup water
2 vinegar — balsamic
2 cup spinach — baby, chopped
4-6 bread — French loaves
fresh parsley — optional, to garnish
yoghurt — optional, to garnish
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Method:

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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Comments 1

  1. MegOtto says:

    This looks super yummy!

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