French cuisine with a bite of SA

2010-06-18 10:02

While Bafana is

­limbering up for their last group match, make sure you have the right

­ingredients for a gastronomic treat during the game.


Why not celebrate

delicious French cuisine and a South ­African takeaway classic? You can have

something to munch on as you watch the match (you can do all the cooking in

­advance).

Here’s Boeuf ­Bourguignon Bunny Chow.

 

This recipe serves 6, but simply bump up the

quantities to cater for more ravenous soccer fans.

Ingredients:


»?4 tablespoons olive oil


»?1.4kg chuck beef, cubed (ask your

butcher to do it)


»?2 onions, chopped


»?2 cloves garlic, peeled and crushed


»?50g plain flour


»?1 bottle of your favourite red wine

for drinking


»?300ml beef stock (buy it ready

made)


»?1 generous tot of good brandy


»?1 tablespoon tomato purée


»?2 sprigs thyme


»?2 bay leaves


»?sea salt


»?freshly ground black pepper


»?200g streaky bacon or lardon (whichever is available)


»?250g button onions


»?250g button mushrooms


Method:


Heat the oven to 180°C. Heat the

olive oil in a large casserole dish and brown the meat on all sides. Remove and

set aside.


Add the onions and cook for a few minutes, then add

the garlic for ­another minute or so. ­Remove from the heat and sieve in

the plain flour, mixing well to absorb the oil.


Return the pan to a low heat and stir in the tot of

brandy. Then slowly stir in the wine and stock. Bring to the boil.


Put the meat back in, along with the tomato purée,

thyme and bay leaves. Season with salt and pepper. Cover with a lid and cook in

the oven for two hours.


Fry the streaky bacon in a non-stick pan until it

has released some of its fat. Add the button onions and ­mushrooms, and cook for

about
10 minutes until golden.


Add to the beef and stir in. Return the stew to the

oven for a further 30 minutes.


Hint:


You need to find a bakery that does delicious and

substantial
French baguettes.


Split them lengthways, scoop out the middle, fill

with the classic Boeuf Bourguignon and put the middle on top to mop up excess

gravy as you would with a bunny chow.


Serve this fusion French and South African finger

food with a great bottle of South African red wine.



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