Brisket Bunny Chow

IMGP3705No bunnies were harmed in the production of this blog! (Although I do plan to do a rabbit recipe in the near(ish) future!)

I haven’t been able to find a definitive answer on where the name comes from, but one plausible explanation is that the “bunny” part is an adaptation of “bun”…. now, given that this curried meat is served inside a hollowed-out loaf of bread, that’s not such a far-fetched idea, is it?

I fancied a break from the recent fat club posts (although bread aside, this is fat club friendly) and when I saw this online (courtesy of Christie) I had to give it a try. It’s quirkiness spoke to me, as she knew it would!

This originates from the Indian regions of Durban, South Africa, and its history is as disputed as its etymology. Some say that it originated as a way for Indian slaves to carry their meals out into the fields, others link it to the Apartheid era when Indian golf caddies weren’t allowed to carry cutlery, or in the same era when Indian people weren’t allowed in certain restaurants, so the bread bowls were used to serve them takeaway on the sly, from a back window.

We may never know the definitive history, but we do know it tastes delicious!


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Super-Cheesy Durty Eggy Bread

IMGP3128Yes! Dirty with a “u” because these are sooooo bad they’re good. There’s nothing refined or elegant about this week’s recipe. It’s an oldie I’ve been holding on to for quite some time… before I rejoined fat club!

It’s not pretty to look at, but it sure tastes good! It reminds me of being a kid, when the mothership once amazed me by putting cheese (yes, cheese!) inside eggy bread. Or French Toast as we called it.

I remember her telling me that her dad had used to make it for (maybe with) her, and so it seemed somewhat fitting for Father’s Day.

No matter what day it is, this is quick, tasty, and deeeeelicious!


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Bacon & Stilton Tear ‘n’ Share with Celery Soup

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I may have mentioned this a time or two before, but I’ve always wanted to be able to bake bread. I love bread, I mean love it, but I’ve never been able to master it. Actual sad face.

Recently I bought Paul Hollywood’s book Bread from which both of these recipes are taken. As a first attempt, I was really pleased. The soup is delicate, yet tasty, and the bread is just amazing. It’s light and fluffy on the inside, with a good crust that has a bit of chew to it. Make sure you spread with unsalted butter, though, as both the stilton and the bacon are salty enough!

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Pao de Queijo

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I think I’m in love, and if you’re a fan of cheese, you will be too! These puffy cheese delights are irresistibly crisp on the outside, and deliciously chewy on the inside. I’ve lifted this from Cabana The Cookbook again, and you’ll find out why in the Tidy Tweaks section.

The key to this recipe is the flour. I couldn’t find Cassava flour anywhere, apart from some toasted/roasted stuff that I didn’t think was the same… I thought this was more like a topping for other dishes. David Ponte, Lizzy Barber & Jamie Barber do advise that Tapioca flour is a suitable alternative… and I did eventually manage to track some of that down (in the end, I found it in the “free from” section, as it’s gluten-free!)

It’s a really simple recipe, so well worth hunting down the flour!


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