Bunny Study

05 June

South African


Recipe courtesy of Kim and Pashi



100ml Luke warm water

15ml Sugar

1 Sachet of instant yeast

500g Cake flour

1 Pinch of salt

30ml Butter, soft

1L Luke warm water


2 slices Left over baked bread used for the bunny bread element

3 Tomatoes, roughly chopped

10ml Coriander, fine

½ Onion, roughly chopped

10ml Green chilli, roughly chopped

5ml Vinegar

2ml Sugar

To taste Salt & pepper

Lamb curry

30ml Olive oil

2 Onions, finely chopped

10ml Chilli, dried

10ml Star anise, fine

3 Large cinnamon sticks

10ml Mustard seeds

5 Whole bay leaves

5kg Lamb

20ml Cumin, fine

100ml Kashmiri masala

5 Whole tomato, roughly chopped

30ml Tomato paste

750ml Water

Marrow mousse

500g Marrow bones

300ml Cream

4 Curry leaves

15ml Cumin, fine

To taste Salt & pepper

20g Gelatine


1kg Potatoes, peeled and roughly chopped

15ml Turmeric, fine

125ml Butter

30ml Cumin, fine

Pickled salad

1kg Carrots, very finely sliced with a mandoline

125ml Vinegar

15ml Sugar

7.5ml Salt

45ml Fresh coriander, roughly chopped

Roasted marrow bones for plating

2kg Marrow bones

80ml Sunflower oil

Salt & pepper

Micro herbs for plating



Mix the lukewarm water and sugar together and sprinkle the yeast over it to activate. It is ready when there are bubbles on the surface. Add salt and butter to the flour and mix through. Make a well in the centre, add the activated yeast to the flour and start mixing through. Slowly add the luke warm water, while mixing, until it forms a dough (you might not need all the water). Sprinkle the surface with flour and the turn the dough out and knead for about 10 minutes or until the dough in elastic. Place in a clean oiled bowl, cover with some cling film and let it proof until the dough is double in size. Pre-heat the oven to 180°C. Prepare a bread tin by spraying with non-stick cooking spray. Place the dough in the bread tin and let it proof for another 15 minutes.

Bake in the oven for 25 – 30 minutes or until a skewer comes out clean, when you test it. After the bread has cooled. Cut it into slices and remove the centre of the bread neatly, leaving the slice in tact like a frame. Set this aside. Rub the bread centres with some olive oil, place on a baking sheet and toast in the oven until brown, turning over to brown both sides. Set aside for plating. Keep the bread that is left over for the gazpacho.

Lamb curry

Heat the oil in a pan and sauté onions on medium heat. Then add the dried chilli, star anise, cinnamon sticks, mustard seeds and bay leaves. Cook this through for 10 minutes. Add the lamb and let that brown with the spices. If need be add water. Add the cumin and Kashmiri masala. Braise this together for 10 minutes. Add the chopped tomatoes and tomato paste. Cook this through for 10 minutes, then add the water. Let this stew for 1 ½ hours or until the meat is tender and the sauce has started to thicken.


Peel and boil potatoes until soft. Strain the potatoes, mash it, then add the butter, cumin and turmeric. Let the mash cook on a medium to low heat, so the turmeric cooks through. Pass the potatoes through the sieve for a smoother consistency. Let it cool and spoon into a piping bag for plating.

Marrow mousse

Boil lamb bones in cream with curry leaves and cumin until cooked through, at least 1 hour. Add the salt and pepper. Then add the gelatine to the warm liquid and let it dissolve. Remove the marrow from the bones, blend, add the gelatine, place in a container and let it set in the fridge.


Add the bread, tomatoes, coriander, onion, green chilli , vinegar, sugar to a blender and blend till smooth. Taste and add salt and pepper to taste.

Pickled salad

Cut carrots in long strings. Heat the vinegar, sugar and salt mixture and let it dissolve. Remove from the heat, let it cool slightly and add the carrots. Let this infuse until plating. When it’s cooled down, add the chopped coriander. Roasted marrow bone Drizzle the marrow bone with the oil and sprinkle with salt and pepper. Place in a 180°C oven and let this roast until done. Approximately 30 minutes. Remove when done and take out

To plate:

Dish gazpacho on the plate. Place the bread ‘frame’ on the one side of the gazpacho, overlapping a bit. Dish the curry in the centre of the bread. Pipe 3 dollops of the mash evenly spaced on the side of the gazpacho. Follow this with the bone marrow mousse. Then add the carrot pickle on the plate and the micor herbs. Top the bunny chow with the toasted pieces of bread and add the bone marrow on top of this.


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