Best thing since sliced bread
An essential staple of the world, bread ranges from the plain, well-risen brown or white loaf to the many flavoured rolls, each described according to ingredients, shape, or country of origin. Served as a base for fillings, spreads and coatings, bread get
I will be taking part in a cook-off against the editor of Food Weekly, Hilary Biller, at the Taste of Durban on July 28. I would love to see you there. For more information, e-mail goodtimes@ sundaytimes.co.za
STUFFED FRENCH BREAD
CRUSTY
French bread filled with a mixture of seasoned mashed potatoes, shredded tuna and garlic butter.
Ingredients • 2 cups prepared mash • 1x170g shredded tuna, well drained • chopped onion • mint • chilli • green pepper • sweet chilli sauce • salt, pepper • 2 tbsp garlic butter • 1 long French loaf
Method Preheat oven to 190°C Combine all the filling ingredients (from onion to pepper to taste) and mix well Make a deep incision lengthwise from one end to the other Fill the bread, wrap in foil and heat for 10 minutes.
TIP Brush the outer crust with garlic butter before heating.
BREAD CONES WITH CHICKEN AND MAYONNAISE
THINLY sliced bread, rolled, crisp-fried and filled with chicken — a variation on the popular toasted chicken sandwich.
Ingredients • 6 slices white bread • a mixture of flour-water paste • oil for deep-frying • filling (recipe below)
Method
Roll the slices as thin as possible Cut off the crusts Wrap the slices around a cream horn mould Seal the edge with flour paste Deep-fry until crisp and golden Drain from oil, remove mould when cool enough to handle Fill and serve.
FILLING
Ingredients
• 1 cup cooked, shredded chicken • 2 tbsp mayonnaise • 2 tbsp cottage cheese • 1 tbsp sweet chilli sauce • salt • pepper • mixed herbs
Method Mix all the ingredients well Season according to taste.
TIP These cones can be used to make vegetarian snacks using vegetables and paneer.
MINI BUNNY CHOW BUNS
SMALL wholewheat buns filled with gravy-based masala chicken, served with carrot salad and green chillies as accompaniments.
Ingredients • 2 to 3 tbsp oil • 1 large onion, chopped • 1 tsp crushed ginger • 1 tsp crushed garlic • a few curry leaves • 1 tsp fennel seeds • 2 tbsp roasted mixed masala • 300g diced chicken fillets • 1 to 2 potatoes, diced • 2 tbsp tomato puree • water as needed • salt • chopped fresh coriander • 15 to 18 mini wholewheat buns
Method Heat oil, fry onion, ginger, garlic, curry leaves and fennel seeds for a few minutes Stir in masala, chicken, potatoes and tomato Stir-fry for 3-4 minutes Add water to cover and salt to taste Turn down heat and cook until potatoes are tender and a thick runny gravy forms Add coriander, simmer for a few minutes Scoop out part of the bun to form a hollow Spoon the gravy to soak in and then fill with the chicken and potatoes Replace the crust, serve with salad.
DOUBLE-DECKER FRENCH TOAST
A DOUBLE- sliced, egg- and milk-coated, shallow-fried “toast” with a filling of stir-fried chicken and vegetable mix. Serve with salad greens.
Ingredients • 3x3cm thick slices of brown bread • prepared filling (recipe below) • 2 eggs • ¾ cup milk • salt • pepper • pinch of mixed dried herbs • mixture of butter and olive oil for shallow-frying
Method Cut each slice from the crust end down the centre to make a pocket Spoon the filling in and press the bread lightly to enclose Place in a shallow tray or soup plate Whisk egg and milk, season and pour over filled slices Stand for 5 minutes to soak, flip slices to absorb all the liquid Heat the butter/oil on moderate in a large frying pan Cook toast on both sides until golden.
FILLING
Ingredients Heat oil, slice vegetables thinly Stir-fry with chicken and season Add cheese.
Method • 1 tbsp oil • 1 onion • 6 button mushrooms • 1 green pepper • 6 strips chicken fillets • 1 tsp garlic • salt • pepper • chopped parsley • grated Cheddar cheese