Here's What Can Happen To Those Unwanted Easter Bunnies And Chickens
Serves about 40 as an appetiser (bunny chow)Or 4 as a main course4 chicken thighs, cut into small dice1 onion, diced2 garlic cloves, chopped1 chilli, chopped4cm piece ginger, grated1 star anise1 cinnamon stick1 tsp fennel seeds1 tsp garam masala1 tablespoon curry powder1/4 tsp cayenne chilli powder1 heaped tablespoon tomato paste1 can white beans, drained and rinsed500ml chicken stock80g natural sultanasSalt and pepper, to tasteFresh coriander, chopped Heat a little oil in a saucepan and add the garlic, onion ginger and chilli and fry for a few minutes. Add the cinnamon and star anise. Add the chicken and cook for a few...
Dog shaming these sinners!
Chicken owners have been sharing images online proving that birds can be just as troublesome as any house pet. The owners of these fowl have taken to public humiliation to punish their hens.
Explore theprimitivemoose's 98 photos on Flickr!
Dog shaming these sinners!
Bunny Chow is a minced meat stew made with lamb, chicken, or beef that's served in a crusty bread bowl. The stew is sloppy, rich, and flavorful. Eating the bowl once it's swollen with all the savory stew juices will put you back where you belong: in bed.
Explore theprimitivemoose's 98 photos on Flickr!
A classic South African fast food dish, said to be created in the 1940's, Bunny chow originated in the Port city on Durban. Created by Indians during the apartheid regime, bunny chow was served to Zulu workers who were not allowed into Indian restaurants, due to racist legislation. They were served a takeaway curry inside a hollowed out loaf of bread. Although the original curry was vegetable, 'bunnies' are now made with mutton, chicken, vegetable or beans. I know that this may be unusual for a South African, but I have never eaten a bunny chow before. Somehow the idea of a curry stuffed into a stodgy loaf of bread has never held any appeal for me. Whilst I enjoy a good curry once in a while, I could not see myself eating it out of a loaf of bread! that is until last week, when I decided to make these mini bunnies... My version uses home made buns, filled with a creamy chicken and potato curry, and topped of with a sweet and tangy salad and some minty yogurt. The inspiration for this recipe comes from a book called To the Banqueting House by Anna Trapido and Fathi Reinarhz Batter Buns: 500 grams flour 2 teaspoons salt 1/4 cup sugar 1 sachet (10 grams) instant yeast 2 tablespoons olive oil 1 egg 1/2 cup warm milk 1/2 cup warm water Combine flour, salt, sugar and yeast, in a large bowl. Whisk the olive oil, egg, milk and water together in a measuring jug. Add this to the flour mixture, whisking until a smooth batter is formed. I use a stand mixer for this job. You may need to add a little more water if necessary. Cover the bowl with plastic wrap and leave in a warm place for half an hour. Meanwhile, grease ten pastry moulds (7cm in diameter, and about 6-7cm tall) with some oil. Line a baking sheet with some foil, and grease the foil. The pastry rings give a nice toadstool shape to the breads, but you could use some muffin tins if desired. Empty food cans would also work... Place the rings on the greased foil. If you are using a muffin tin, or any tin with a base, you do not need to grease the foil. Just be sure to grease the tin very well. Preheat the oven to 180°C. Ladle the batter into the moulds, about 2/3 ful. Set aside, uncovered, for about half an hour or until they are puffy and almost reaching the top of the tins. Place the buns in the oven, and bake for about 20- 25 minutes, or until done. Remove the now golden buns from the oven, and place them, still in their moulds, on a wire rack to cool. Remove from moulds once they are cool. Creamy Chicken and Potato Curry: 3 tablespoons oil 1/2 cup crisp fried onions, crushed 1 kg skinless and boneless chicken breast pieces, cut into 1cm cubes Juice of 1 lemon 2 teaspoons garam masala 1 tablespoon garlic paste 1 teaspoon ginger paste 1 teaspoon red chilli paste Salt to taste 1 teaspoon cumin seeds A generous pinch of saffron, optional 250 ml pouring cream 3 medium potatoes, cut into 1cm cubes, and fried until cooked through and golden. Combine the onions, chicken, lemon juice, garam masala, Garlic, ginger, chilli, salt, cumin and saffron, if using, in a large bowl. Refrigerate, and allow to marinate for a few hours. Heat the oil in a pan. Add the chicken, and allow to simmer over low heat, for about 45 minutes, or until cooked through. Stir in the cream and potatoes. Simmer for a further 10 minutes. Salad: A handful of baby tomatoes 1 small red onion, sliced into half moons A handful each of coriander and mint, finely chopped 1 red chilli, sliced at an angle into rings 2 teaspoons caster sugar Salt to taste Juice of 1 lime Combine all the ingredients together. Place in a bowl. Chill until ready to serve. Yoghurt Sauce: 250 ml low fat yogurt A small handful mint leaves Salt to taste 1 green chilli, optional Purée all the above together. Chill until needed. To Serve: Slice the cooled buns across the top. Scoop out the insides. Fill with the chicken and potato curry. Top with the salad. Serve with the yogurt on the side.
South African bunny chow which comprises curry in a hollowed out bread loaf, is a budget-friendly meal loved for it's portability and rich, hearty flavours.
Most chicken keepers are keen to know the sex of their chicks at hatch. It often means they are easier to sell or that we can re-home unwanted cockerels far sooner then waiting until they are sever…
In order to save you some time, we've searched the entire internet to bring you the best funny pictures of the day. This one's on us. You enjoy.
Chicken Pot Pie with baked dumplings.
