Just recently, the Franschhoek Valley played host to the Délice Network of Good Food Cities, that as one of its aims, try to promote food tourism. Food tourism is one of the latest tourism trends and although people might not travel exclusively to eat, everyone who travels has to eat! Therefore food tourism aims at introducing tourists to heritage and regional cuisine. Why visit an Italian restaurant in Franschhoek, why only get your meals from the same fast food outlet you have at home? Rather enjoy the food that is inherent to the area you visit – you will learn much more about its culture and lifestyle!
At Leopard’s Leap, we present South African Food Experience: cooking classes, demonstrations and food and wine pairings for exactly this goal – to introduce international visitors and culinary tourists to the tastes and stories of South African food favourites such as biltong, droëwors, boerewors and kaiings!
One unique South African dish, is the bunny chow! Try Chef Pieter’s recipe for this delicious dish, add some yoghurt and fresh coriander and enjoy with the very versatile Leopard’s Leap Chardonnay Pinot Noir!
Lamb Bunny Chow Recipe
Oil for frying
1 shoulder of lamb, boned and cut into cubes
1 onion, chopped
4 cloves garlic, grated
1 chili, seeded and chopped
1 x 5 cm piece ginger, grated
2 carrots, peeled and diced
1 tablespoon ground coriander
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
2 star anise
½ teaspoon ground cloves
1 whole stick cinnamon
½ teaspoon ground white pepper
2 tablespoons curry leaves
1 tin whole peeled tomatoes, pureed
1 cup brown lamb stock
1 cup yoghurt
2 potatoes, peeled and diced
Fresh coriander and yoghurt for garnish
8 mini bread loaves, hollowed out and toasted
Pre-heat oven to 160 °C.
Heat an oven-proof pan, with a lid, on the stove over a moderate heat.
Brown the diced lamb in the oil and remove.
Sweat the onions in the same pan, adding more oil if necessary. Once soft, add the garlic, chili and ginger.
Cook for 1 minute.
Add the carrot and spices and cook again for 1 minute. Add the curry leaves and browned lamb along with the tomato, stock and yoghurt. Season with salt and place the pan, with the lid on, in the oven for 2 hours.
Remove from the oven and add the potatoes. Place back in the oven and continue to cook until the potatoes are tender (roughly 30 – 45 minutes).
Remove from the oven and leave to cool.
Note: Best served the next day.
Assemble the bunnies by filling the loaves with the curry mix, then garnish with fresh coriander and a spoon of yoghurt.
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