100ml Luke warm water
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
To taste Salt & pepper
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
20ml Cumin, fine
100ml Kashmiri masala
5 Whole tomato, roughly chopped
30ml Tomato paste
500g Marrow bones
4 Curry leaves
15ml Cumin, fine
To taste Salt & pepper
1kg Potatoes, peeled and roughly chopped
15ml Turmeric, fine
30ml Cumin, fine
1kg Carrots, very finely sliced with a mandoline
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.
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.
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.
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
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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