All for taking South African cuisine staples and giving them an Isla twist, Kloof’s Isla Rechner gives the humble bunny chow a special spin.
‘Turning the filling large original dish into small snack size morsels creates something great to serve up whilst watching the rugby or sustenance while the braai is getting started.’
Butterbean bunny chows
Makes: 12 mini bunny chows
Time: 120 minutes
For the buns: 160ml water, 70ml milk, 28g butter, softened, 1 egg, 470g plain flour, 50g sugar, 5g salt, 7g dried yeast
For the curry: 30ml oil, 1 onion, diced, 2 garlic cloves, crushed, 20g fresh ginger, chopped, 8g ground cumin, 8g ground coriander, 4g ground turmeric, 4g curry powder, 1 tin butterbeans, drained, 1 tin tomatoes, chopped, Handful of fresh coriander chopped
To serve: Red amaranth and julienned carrot
Buns: In a large bowl, place flour, sugar, salt and yeast. Make a well in the centre and add the egg, milk, water and softened butter. Mix to form a dough, kneading for 5 minutes until you have a smooth cohesive dough. Place ball of dough in an oiled bowl, cover with a damp tea towel. Leave in a warm place to prove for an hour or until double in size. Divide the dough into 12 60g pieces and roll into balls, place buns on a traty and cover with a damp tea towel again. Prove until double in size. Preheat your oven to 180 degrees. Bake buns for 15 minutes or until lightly golden.
Butterbean curry: In a saucepan, add some oil and on medium heat, sauté onions, garlic and ginger until translucent. Add cumin, coriander, turmeric and curry powder, cook for about 2 minutes. You want to cook out that raw spice flavour. Add tinned tomatoes and butterbeans. Simmer for 30 minutes and seasoning with salt as you go, finishing off but stirring in the chopped coriander.
Assembly: Cut the tops off each small bun. Hollow the buns out by using a teaspoon to remove most of the bready centre. Spoon the curry into the cavity. Top with red amaranth and julienne carrot