Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

Bunny Chow Recipe



Do you know what a bunny chow is? Have you tasted one of these special South African delicacies? Try Chef Pieter’s recipe, add some yoghurt and fresh coriander and enjoy with the very versatile Leopard’s Leap Chardonnay Pinot Noir!

Lamb Bunny Chow Recipe

Serves 8

Ingredients

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

Salt

2 potatoes, peeled and diced

Fresh coriander and yoghurt for garnish

8 mini bread loaves, hollowed out and toasted (Use on of these recipes and bake your own in empty tins)

Method

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.

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]