Durban-style Bunny Chow
- 1 packet SASKO Buddy Sesame Special Bread loaves
- 2 tbsp oil
- 2 cloves garlic (chopped)
- 1 red chilli (deseeded and sliced)
- 2 tsp garam masala
- 2 tsp paprika
- ½ tsp salt
- 1 can chopped tomatoes
- 250ml cream*
- 4 chicken breasts (diced)
- Fresh coriander to serve (optional)
- Put a saucepan on medium heat and add oil, garlic, chilli, garam masala, paprika and salt and fry for 1 minute.
- Add the tomatoes and cream and simmer for 8-10 minutes until reduced and thickened.
- Add the diced chicken breasts, stir and cover. Simmer for a further 5 minutes or until the chicken is evenly cooked through, stirring occasionally.
Halve the mini loaves and scoop out most of the bread. Fill with the curry and serve on plates with a sprinkling of fresh coriander and topped with the left-over bread to soak up the delicious sauce.
Chef’s Tip: You can swap the cream for low fat yoghurt and 1 teaspoon of sugar OR use ½ cream, ½ yoghurt and a pinch of sugar.
- 1 piece of SASKO Everyday/Low GI White Bread
- 250ml milk
- 2 tbsp oil
- 2 small or 1 ½ large onions (chopped)
- 2 tbsp garlic and ginger paste
- ½ tsp salt
- 1 tbsp sugar
- 1 tsp turmeric
- 1 tbsp medium strength curry powder
- 1 tbsp garam masala
- 500g mince
- 1 tbsp tomato paste
- 2 tbsp apricot chutney
- 1 tbsp white vinegar
- 60ml raisins (optional)
- 2 eggs
- 3 bay Leaves
- Rice and chutney to serve
- Preheat oven to 180°C.
- Pour the milk into a bowl and put the piece of bread into the milk to soak.
- Put a large saucepan on medium heat. Drizzle in oil and fry the onions until translucent (about 5 min).
- Add the garlic and ginger, salt, sugar and all of the spices and fry for a minute or two. (If the mixture starts to stick to the bottom of the pan, add a little water).
- Add the mince and fry until browned (about 5-8min).
- Squeeze excess milk from the bread (Keeping left-over milk aside for later), break apart and add to the mince along with the tomato paste, chutney, vinegar and raisins.
- Simmer for 15 minutes to reduce.
- Remove from the stove and transfer to a small oven-proof dish.
- Stir together remaining milk and eggs and pour over the mince. Top with bay leaves and bake in the oven for approx. 35 minutes until the topping is set and just browned.
- Serve with rice and chutney.
Cheesy Smoked Mozzarella & Ham Jaffles
- 1 tbsp butter
- 4 tbsp finely chopped onion
- 2 cloves garlic, finely chopped
- 1 large chilli, chopped
- 4 tbsp finely chopped tomato
- 2 tbsp chopped parsley
- 1 cup grated smoked mozzarella cheese
- 1/2 cup grated cheddar cheese
- 4 slices of ham, chopped
- Butter for buttering the bread
- 8 slices SASKO white bread
- Prepare your jaffle iron by either rubbing the inside with butter or spraying with a non-stick cooking spray.
- Heat the butter in a frying pan and sauté the chopped onions, garlic and chilli.
- Once the onions are translucent, add the tomatoes and season with salt and pepper to taste. Cook for two minutes before adding in the parsley. Remove from the heat and cool completely.
- In a bowl, stir together the cheeses and ham. Add the cooled tomato mixture and combine well.
- Put 4 slices of bread onto a flat surface, divide the cheese mixture into 4 portions and top each with a slice of the remaining bread to form a sandwich. Butter both sides.
- Heat the jaffle iron on the fire until hot. Place the sandwich into the iron and close.
- Place into the fire and keep turning until golden and crisp. (You can open the jaffle iron every so often to check.)
- Continue until all the jaffles have been made.
- 3 cups SASKO Cake Flour
- 10ml salt
- 20ml sugar
- 10g instant yeast
- 250ml(approx.) luke warm water
- 1 egg beaten
- 30ml oil or melted butter
- Place the flour, salt, sugar and yeast into a bowl and mix together.
- Make a well in the centre of the flour mix and add the water, egg and oil or butter.
- Stir together and then turn out onto a floured surface and knead until smooth, satiny and elastic to the touch. If the dough is too wet, add some more flour.
- Shape the dough into a ball and place into an oiled bowl. Oil the top of the dough to prevent it drying out. Cover with a clean cloth, then keep in a warm place to rise to twice its size.
- Divide the dough into 10 balls and stretch each ball into an oblong shape. Place onto a floured tray to rise to double in size.
- Gently place the rolls onto an oiled braai basket and cook over medium heat, turning the basket every so often, until it’s cooked through (approx. 20 minutes.)
Chef’s tip: You can fill your roosterkoek with all kinds of fillings but we’d highly recommend some Boerenkaas cheese and a dollop of apricot jam. Making a potjie? A roosterkoek with lashings of butter dipped into a potjie will keep everyone coming back for more.
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