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Seafood bunny chow served in homemade pot bread MADE BY HEAD CHEF AT THE CONSERVATORY AT THE CELLARS-HOHENORT DELIA HARBOTTLE

Serves 6

Preparation time: 40mins

Cooking time: 1hour 30min

Special equipment: terracotta flowerpots 10cm in diameter, 7cm deep

Planning ahead: N/A

 

Bread Ingredients:

15ml honey

20g fresh yeast

300ml Luke warm water

900g-cake flour

20ml salt

Method:

1. Dissolve the honey and yeast into the water, and leave to stand for a few minutes

2. Mix the yeast mixture with the flour and salt and knead to form a dough.

3. Cover with a damp cloth and prove in a warm place until double its size.

4. Knock down the dough.

5. Grease six terracotta flowerpots with butter and dust with cake flour.

6. Proving again in the pots for about 20 minutes and then baking in a preheated oven at 180°c for about 30 minutes.

Seafood mix Ingredients:

50ml olive oil

800g fresh line fish cubed into bite size pieces

500g calamari tubes cut into rings

12 large tiger prawn meat

30 mussels

1 large green pepper diced

1 large onion sliced

100g spinach leaves

Method:

1. In a sauce pan fry off the onion and green pepper till tender, add in the prawns, line fish and calamari and cook till almost cooked.

3. In a separate pot steam the mussels in a little water till open and remove 18 from their shells.

3. Discard any mussels that do not open.

Curry sauce Ingredients:

75ml olive oil

3 large onions, finely chopped

5ml-crushed garlic

5ml crushed coriander seeds

5ml garam masala

5ml turmeric

5ml mild curry powder

3 fresh chillies

1kg ripe tomatoes

1/2 x 410g coconut milk

Method:

1. In a large saucepan, sweat off the onions till tender.

2. Then add the garlic, chilli and spices and fry for a further 5 minutes.

3. Add the tomatoes and the water and cook at a moderate heat for a further 30 minutes.

4. Stir in the coconut milk and then blend the sauce until smooth.

Salsa Ingredients:

30g finely chopped red onion

50g cucumber fleshy centre removed and diced

100g tomatoes diced no seeds

5ml white wine vinegar

10ml canola oil

10ml finely chopped coriander

Salt

Method:

1. Combine all ingredients, adding fresh chopped coriander just before serving

To serve

1. Add the seafood mix to the curry sauce and finish cooking the seafood mix in the sauce. Add the spinach and remove from heat.

2. Cut a lid off the bread and hollow out. Spoon in the curry and add two of the remaining mussels in their shell on the top for garnish and balance the lid back on.

Serve with a tomato salsa and cucumber riata

Chefs tip

You can use individual oven dishes if you cannot find terracotta pots. Can use chicken instead of seafood

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