SOUTH AFRICAN BOBOTIE
A classic South African entree. While not particularly spicy, the dish has complex flavors with the sweetness of raisins contrasting the curry. Serve with yellow rice.
Provided by Michelle
Categories World Cuisine Recipes African
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat; add onion and saute until browned, about 5 minutes. Add ground beef to onion and saute until browned, about 5 minutes.
- Soak bread in 1/4 cup milk in a small bowl, mash, and add to ground beef mixture; stir in 1/2 of beaten egg, raisins, vinegar, sugar, turmeric, salt, curry powder, and ground black pepper.
- Transfer beef mixture to glass baking dish; insert bay leaves.
- Bake in preheated oven for 30 minutes. Whisk remaining 1/2 egg and remaining 1/4 cup milk together in a small bowl; pour over meat mixture and return to oven for 30 minutes.
- Serve with chutney.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.5 g, Cholesterol 74.8 mg, Fat 12.5 g, Fiber 1.2 g, Protein 15.1 g, SaturatedFat 4.4 g, Sodium 467.3 mg, Sugar 9.7 g
BEST BOBOTIE
This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!
Provided by trixie
Categories World Cuisine Recipes African
Time 1h55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
- Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven 1 hour.
- While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
- Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 767.2 calories, Carbohydrate 34.2 g, Cholesterol 196.1 mg, Fat 55.2 g, Fiber 2.4 g, Protein 34.3 g, SaturatedFat 20.7 g, Sodium 831.3 mg, Sugar 20.3 g
BOBOTIE
When it comes to homey, tasty comfort food, it doesn't get better than this. Bobotie is a South African classic similar to shepherd's pie--a casserole layered with sweet and spicy ground meat topped with an egg custard in lieu of the Western mashed potatoes. I like to use a meatball combo of beef, pork, and veal (1/3 of each), my own spice blend, and red currant jelly for a rich flavor. Oh, and making these in individual ramekins makes it easier to bake them off in a water bath, which gives a creamy, custardy texture to the egg topping (instead of a quiche-like one).
Provided by Aliya LeeKong
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F.
- Place bread in a bowl and cover with milk. Let sit until ready to use, turning if necessary to make sure the entire piece of bread is soaked.
- Heat a large skillet over medium heat. Add oil and then the onions, chilies, and ginger with a bit of salt to draw out the moisture. Saute for 4 to 5 minutes, until the onions are translucent. Add in the garlic and spices and saute for another 30 seconds to a minute, until the garlic is fragrant. (If necessary, add a bit of water to slow the cooking down.)
- Increase the heat to medium-high and push the vegetables aside a bit. Combine the different ground meats if necessary and add the ground meat and brown for 3 to 4 minutes. You can add a drizzle of canola oil if your pan is looking very dry. You want to develop color and deepen the flavor of the ground meat. Using a wooden spoon or a spatula, break up the meat with the onions and spices to mix. Add the preserves, malt vinegar, and tomato and season with salt. Lower heat and simmer uncovered for 15 to 20 minutes for all of the flavors to meld. Taste and adjust seasoning.
- Transfer mixture to a bowl using a slotted spoon and let cool briefly. Wring out excess milk from the bread and add to the meat mixture. Mix thoroughly, breaking up the bread, and season if necessary. Fill 4 (10-ounce) ramekins 3/4 full with meat mixture and place ramekins in a roasting pan or baking dish.
- Combine eggs, heavy cream, and pinch of salt and pour to fill ramekins to the top.
- You want to bake these in a water bath, so fill the roasting pan or baking dish with boiling water until it comes at least halfway up the sides of the ramekins (see Cook's Notes).
- Cook at 350 degrees F for 25 to 30 minutes or until the custard is set. You want the custard to be supple, so don't overcook or it turns into an omelet topping. If it jiggles a bit in the center, that's fine. Just let it sit in the water bath once you've taken it out of the oven to firm up a bit.
- Let cool for a few minutes before serving. Serve in the ramekins topped with chopped chives.
EASY BOBOTIE
A hearty and comforting bobotie recipe, made with curried minced beef, fruit, and a savoury egg custard topping, which is baked in the oven until golden.
Provided by Beth Sachs
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C (160 fan/ Gas 4/ 350F).
- Soak the bread in milk in a shallow bowl.
- Meanwhile, heat the butter in a frying pan and fry the onions and garlic on a medium heat for 5 minutes until soft.
- Add in the minced beef and cook until it has changed colour.
- Mix in the curry paste, cumin, grated apple, mango chutney, Worcestershire sauce, bay leaves, and salt. Simmer for 5 minutes.
- Squeeze the milk from the slice of bread, being careful to reserve this milk as you will need it for the topping, and add it to the minced beef. Stir thoroughly until the bread is combined into the beef mince.
- Spoon the mixture into an oven-proof baking dish and pack down firmly with the back of a spoon.
- In a jug, whisk together the eggs, cream, nutmeg, and reserved milk and pour it onto the beef mixture. Bake in the oven for 30 minutes until the topping is golden and set. Garnish with extra bay leaves if you like.
Nutrition Facts : Calories 590 kcal, Carbohydrate 20 g, Protein 27 g, Fat 44 g, SaturatedFat 20 g, TransFat 2 g, Cholesterol 224 mg, Sodium 451 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 18 g, ServingSize 1 serving
BOBOTIE (SOUTH AFRICAN CURRIED MEAT CASSEROLE)
Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town. Every South African cook has his or her own favorite version of this dish, some very simple, others quite elaborate. Bobotie is typically served with Recipe #456514 and a side of mango chutney.
Provided by Nif_H
Categories Meat
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
- Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, leaving squeezed milk back in the bowl and set aside.
- Preheat oven to 325°F Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
- Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
- Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
- Remove from the oven and serve hot with Recipe #456514 and mango chutney.
- VARIATIONS:.
- Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
- Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
- One or two beaten eggs can also be stirred into the meat mixture if you like.
- Substitute lemon leaves for the bay leaves if you can find them.
- Use ground lamb in place of the beef.
Nutrition Facts : Calories 510.7, Fat 30.8, SaturatedFat 11, Cholesterol 170.5, Sodium 189.7, Carbohydrate 24.3, Fiber 1.7, Sugar 13.4, Protein 33.1
BOBOTIE
Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
- Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
- Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
- For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.97 milligram of sodium
BOBOTIE
This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Heat a large skillet over medium-high heat. Add oil, then onions, apple, and ginger; season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Add turmeric and curry powder to onion mixture; stir to combine. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
- Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 1/2 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
- Spoon lamb into a 6-cup shallow baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until set around edges and center is no longer runny, 35 to 45 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.
BOBOTIE BOWLS
From Every Day with Rachael Ray February-March 2006. Bobotie is a slow-baked South African sweet-spicy meat casserole.
Provided by KelBel
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside.
- Heat olive oil in a large, deep skillet over medium-high heat. Add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan.
- Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper and cook a couple of minutes, then stir into the meat.
- Add the raisins, chutney, broth, curry paste, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the nuts and reduce the heat to low.
- Heat a small skillet over medium heat. Beat eggS with a pinch of salt and half-and-half. Add 1/6 OF egg mixture to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side.
- Transfer to a plate and repeat to make 6 mini omelets.
- Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.
Nutrition Facts : Calories 507.2, Fat 35.8, SaturatedFat 12.9, Cholesterol 251.2, Sodium 246.5, Carbohydrate 10.3, Fiber 1.6, Sugar 5.6, Protein 35.3
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