I have had the good fortune in my life to have sampled, and become addicted, to one of the greatest dishes I have tasted in my entire long 28 year life. The South African Bunny Chow! Available in three main flavours; lamb, chicken and bean. And two sizes; half and quarter.

I am going to give you the secret of this genius invention, so that one day, maybe you too can try and create this masterpiece for yourself. It may take many years of practise, dedication and hard work, but I have faith in you, dear reader, and I will pray for you and your efforts.

Okay, first of all you must buy a full loaf of bread, not sliced, otherwise you will end up with the messiest food…ever. It must be whole, but white or brown, well, I have only ever seen it done with white loaves. That doesn’t mean to say that you also must use white. If you are a health freak, err, I mean, concerned about your health, than by all means you can use brown or whole wheat. It is not a problem.

Next, you must cut the loaf according to the size you wish to serve. Cut the loaf in half to make the Half Bunny, or cut off a quarter piece to make the Quarter Bunny. It is entirely up to you. One thing you must keep in mind however, is that one loaf of bread will make 2 Half Bunny’s, but not 4 Quarter Bunny’s. The reason for this is that you need the crust end of the loaf of bread to act as your Bunny base. The middle portions of the loaf can not serve this purpose. Are you with me? Okay, good, let us move swiftly on.

Lets say we have chosen the Half Bunny. Stand the loaf with the crust side down. Now from the top, which should be pure soft bread, using your hand, reach into the loaf and roughly remove the majority of bread innards. Keep this to one side as this will act as your lid and a edible tool with which to attack your feast.

Good, so you will now have a near enough hollow half loaf of bread with the insides kept to one side. This is the essence of the Bunny Chow. Next you will need to choose your filling. Lamb, chicken or bean. Please note that these fillings are all Indian style curry’s. I for one, do not know how to make these curry’s. My mum does this part for me as she is a world leader in the kitchen. If there were a Nobel prize awarded to kitchen expertise, my mum would be well up there in the nominees!

Now my brownie points are earned for plugging mum’s cooking, we can go on. As I was saying, your filling will be one of these three curry’s. Having said that, these are usually the fillings that are offered when buying the Bunny in South Africa. For you to construct your own, I am sure that you can play around with the fillings, but make sure that it is a spicy curry to get a realistic Bunny taste. The curry recipe will be available somewhere online, or you can usually get them ready made at supermarket deli counters, or if worse comes to worst, then those ready made frozen dishes, but that is a scenario I don’t want to envisage right now. It depresses me so lets say that you make your own and it tastes fan-bloody-tastic. Don’t make it too runny though.

You should now have your hollow loaf of bread, the scooped out insides, and the curry filling of your choice. All you do now is pour in the steaming hot curry into the loaf of bread half an inch from the top, cover with the bread that you earlier had removed, and serve. It is as easy as that.

The way to eat, is to break off portions of your bread lid, use it to grab some delicious curry and plonk into your salivating mouth. Absolutely gorgeous. The curry will soak into the bread but wont soak through the crusted shell. So once your lid is finished, you begin to break off portions of the shell to eat with the curry or even on its own, simply working your way down until it is finished.

A Half Bunny is usually good for two people. The good thing being that a person can sit on either side of the Bunny, and as you are eating with your hands, you can eat at the same time. Or not, if your friend has the hygiene of a sick badger that lives in the gutters leading out to the Thames. It is all up to you.

And finally, if you are ever in the vicinity of Sparks Road, in Durban, South Africa, just ask anyone for Sunrise Takeaways. They are the all time greats of the Bunny Chow, their Lamb Bunny is unbeatable.

God bless and may you always have your taste buds tickled into the heavens.

        Chicken joints – 3/4 kg, Chili powder – 1 tsp, Soya sauce – 2 tsp, Chopped Garlic – 1 tbsp, Spring onions – 1/2 cup, Salt – to taste, Ginger garlic paste – 1 tbsp, Vinegar – 2 tbsp, Oil – 3 tbsp, Green chilies – 1 tbsp, Corn flour – 1 tbsp.

METHOD:

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

       Clean the chicken and make deep cuts on them. Mix with ginger garlic paste, chili powder, Vinegar, Soya sauce and 1 tsp salt. Keep covered in a bowl for 4 hours at room temperature or longer in the fridge. Remove the pieces from the bowl and place them in the steaming basket and steam for 20- 25 minutes.

      Cool and flake the meat. Heat oil. Fry garlic till brown. Add green Chilies and spring onions and fry for 1 minute. Add chicken and salt if necessary. Fry for 2 minutes. Sprinkle with corn flour and fry for 1 more minute. Serve with fried rice or noodles.

Fresh lady finger: 450gm

Garlic: Crushed

Cloves: 4

Pepper powder: one half tablespoon

Oil: one tablespoon

Fresh coriander leaves for decoration

And a pinch of salt.

Method to prepare is as follows:

Wash the lady finger vegetable and pat dry completely.

Chop the ladyfinger’s into small round pieces.

Lightly heat oil in a non stick pan.

Add the ladyfinger’s salt and than mix it gently

Cook on a low flame.

Toss at regular intervals.

When the ladyfinger is almost done sprinkle pepper powder and toss it once again.

Remove from gas once the ladyfinger are done sprinkle some fresh coriander leaves and serve with hot rots or chapatti.

Ingredients:

Boneless chicken breast

Caesar salad dressing

Romaine lettuce

Bacon bits

Croutons

Grated parmesan cheese

Procedure:

Marinate the chicken breast with Caesar salad dressing.

Grill or barbecue the chicken.

Baste with additional dressing if needed.

In a bowl, toss together the following: chopped or torn romaine lettuce, bacon bits and croutons, and the grilled chicken.

Sprinkle with the grated parmesan cheese.

Serve with warm garlic bread.

This grilled chicken Caesar salad is a very refreshing meal.  You can add other ingredients if you wish, such as chopped cucumber and tomatoes. 

You can also buy ready cooked barbecue chicken so you can skip the grilling part.  If you have everything ready it only takes a few minutes to put them all together. 

It’s a fast and quick dinner idea for the whole family.

Hope you enjoyed this easy and delicious grilled chicken Caesar salad recipe!

30 Fast and Easy Potluck Ideas – Part 1

30 Fast and Easy Potluck Ideas – Part 2

How to Cook a Quick 15-Minute Fried Rice

Baked Chicken with Lemon and Herbs

Delicious Beef Cordon Bleu Recipe

Did you know that you can write simple articles for Triond and earn extra spending money?  It’s fun helping others and at the same time writing about topics that you enjoy!  Join Triond now and I hope you enjoy it as much as I do.

Guides in cooking chicken in tomato sauce known as Afritada.

Ingredients:

60 ml (1/4 cup) olive oil

1 small onion, chopped

3-4 cloves garlic, crushed

1 whole chicken, about 1 kg (2lb), cut into serving pieces

250 g (1 cup) crushed tomatoes 

Hunts Pork and Beans (optional)

250 ml (1 cup) water

1 bay leaf (optional)

2-3 medium potatoes, peeled, qaurtered and fried

1 red or green capsicum, cut in 1 cm (1/2-in) strips

85 g (2/3 cup) pitted green (or other) olives

200 g (1 1/2 cups) frozen green peas, thawed

Salt and pepper

Procedures:

1. Heat olive oil in a casserole. Saute onion until transparent, then add garlic and saute until fragrant. Brown the chicken pieces on all sides. Pour in crushed tomatoes and water. Add the bay leaf, bring to the boil, then simmer until chicken is almost tender, about 20 minutes.

2. Add the fried potatoes, capsicum strips and olives and simmer until chicken is tender, 5 to 10 more minutes.Stir in green peas and season with salt and pepper.Remove the bay leaf before serving. Add the Hunts  pork and beans and serve with rice

See related Chicken afritada recipe.

You will need about 1 1/2 lb. fresh or frozen turkey per person if you hope to have any leftovers.

Thaw your frozen turkey in the refrigerator, allowing 1 day for each 4 lbs. of turkey. The turkey is ready when no ice crystals remain in the body cavity.

Set your oven at 325. If you use a meat thermometer put it in the center of the thigh in the thickest part of the leg. Be sure it doesn’t touch the bone. .

When the turkey is unfrozen, remove the giblets and reserve them for gravy or dressing. Wash them and boil in a large pot of water for the broth to make dressing, gravy or both.

You can stuff the turkey with dressing if you wish. I always cook mine in a separate pan. I also drain all the pan juices from the turkey to go in my dressing or you can make gravy with it if you wish.

If you stuff the turkey, stuff it loosely so the heat can circulate. Line a shallow roasting pan with foil. Lay the turkey on its back with breast facing up. Pull neck skin to the back and tuck it under. Tuck the drumsticks under the band of skin across the tail. If it doesn’t have a band of skin, tie the legs together with heavy kitchen twine. Tuck the wing tips under the back. I rub my turkey all over with a mixture of mustard and butter. Lay a piece of foil loosely over the turkey to keep it from browning too quickly.

When the turkey is done the thermometer will register 180. I don’t use a thermometer. I test it by moving the leg. If the leg moves easily, the meat feels soft when touched with a finger, and a fork stuck in the meaty part of the leg runs clear juice the turkey is done. Remove the turkey from the oven and leave it standing 20 minutes to make the meat slice better.

Dressing: There are many ways to make dressing. I change mime a little every once in awhile but I will give you my basic recipe which is a cornbread dressing.

I make a pan of cornbread the day before and crumble it up. On the day of the dinner, I have my cooked broth from the giblets. I chop up several onions. I like lots of onion. You can add chopped celery, pecans, apples. salt, pepper, and sage. Mix it all up with the cornbread crumbles and add enough broth to hold it all together but don’t get it soupy. Pour into a greased roast pan and dot butter all over the top. Cook at about 350 until its slightly brown on top. If you put this inside the turkey to cook you want it much dryer.

http://notecook.com/desserts/delicious-southern-pecan-pie-and-other-easy-desserts/

http://gomestic.com/cooking/defrosting-meat-fish-and-poultry/

http://notecook.com/main-course/seafood/jambalaya/

http://gomestic.com/cooking/a-taste-of-wine/

http://gomestic.com/desserts/cakes/easy-cherry-cheese-cake/

Delicious Beef Cordon Bleu Recipe

This recipe is for one piece of Beef Cordon Bleu.  Multiply the ingredients according to the number of pieces you would like to cook.  It is a simple but very tasty dish.  Your family will enjoy it!  It’s best served hot.

Ingredients:

beef tenderloin about 150 g.

1 slice ham

1 slice cheese

1 egg, beaten

½ cup breadcrumbs

Oil

Procedure:

Slice the beef tenderloin into 2 thin steaks.

Season the beef tenderloin steaks with salt and pepper, or with steak seasoning.

Put the ham and cheese on top of the steak, and top it with the other piece of steak.

Seal the edges of the “sandwiched steak pair” by gently pounding the rims together.

Dip it in the beaten egg, then roll it on breadcrumbs.

In a pan heat the oil and fry until the steak is brown on both sides.

Serve with grilled vegetables.  Enjoy!

30 Fast and Easy Potluck Ideas – Part 1

30 Fast and Easy Potluck Ideas – Part 2

Did you know that you can write simple articles for Triond and earn extra spending money?  It’s fun helping others and at the same time writing about topics that you enjoy!  Join Triond now and I hope you enjoy it as much as I do. 

Pizzas are among the popular dishes of the world where it is ost commonly used in the United States of America. As soon as the time passed, any new varities of pizzas has been introduced for the different people. Therefore this time i have come up with some recipes of pizzas. So why are you waiting just read the recipe, prepare and enjoy !!!  

Homemade Pizza

Mexican Pizza

Cheese and Sausage Pizza

Italian Pizza

Chicken Pizza

Chilly Vegetable Pizza Recipe

Tandoori Chicken Pizza

Chicken Tikka Pizza

Chicken Salsa Pizza Recipe

1 Pound Hamburger (fry)

1 1/2 Teaspoons Chili Powder

1 Teaspoon Onion Powder

2 Tablespoons Worcestershire Sauce

1 Tablespoon Mustard

1 Dash Salt

1 Dash Pepper

1 1/2 Cups Ketchup

1 1/2 Cups Water

Needed Utensils

No Stick Frying Pan

Teaspoon

Tablespoon

Cup

Spatula

Plate With Two Paper Towels

Preparation

Cook your hamburger meat thoroughly in your frying pan, then remove it and place it onto a plate with two paper towels to drain the excess grease. Throw away the remaining grease in your frying pan. Then, place the well drained hamburger meat back inside the pan and add your other ingredients to it. You can add extra ingredients if desired, like: hot sauce, red peppers, real onion, or just a little more of the already used ingredients to increase your chili’s flavor to desired taste. You can also add beans to your chili… if you like. Let your chili simmer until it becomes thick. Serve while hot on your hot dogs, or just with crackers for dipping. You can add cheese as a topping if you wish.

(serves around 12)

1 cup water

1 cup soy sauce

1 cup white sugar

1/4 cup pineapple juice

1/4 cup vegetable oil

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

3 pounds chicken wings or drumettes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Step-by-step

1.      Preheat the oven to 350 degrees.

2.      In a large bowl whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger until sugar dissolved.

3.      Add chicken wings, coat with the marinade.

4.      Cover bowl with plastic wrap.

5.      Marinate in the refrigerator for least 1 hour.

6.      Grease baking dishes, and set aside.

7.      Remove the chicken from the marinade.

8.      Shake off excess and place the chicken wings in the prepared baking dishes.

9.      Discard the remaining marinade.

10.  Bake the wings in the oven until the chicken is cooked through and the glaze is evenly browned or about 1 hour.