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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Saffron & Rosemary Chicken

IMGP3284Just look at that! Isn’t it beautiful? It’s the combination of a couple different recipes I stumbled across in Sabrina Ghayour‘s Persiana. It’s another beautiful book, that I’d spent hours reading as if it was a novel.

Every recipe looked awesome, but I was surprised to see that many of them could be easily tweaked to create a healthier option. All I needed to do with these was swap oil for frylight, and the job was done!

So what we have here is Saffron & Rosemary Chicken, with Turmeric & Cumin Roast Potatoes. I served them on a Watercress, Spinach & Rocket salad, with balsamic and pomegranate seeds… but you don’t need a recipe for that part!

The end result is a low-fat, healthy meal that will fill you right up. Oh, and did I mention that it’s pretty damn tasty, too?


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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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