Best Franss Prizewinning Bobotie Recipes
FRANS'S PRIZEWINNING BOBOTIE
This month this recipe won 1st prize in a cookery competition in an Afrikaans women's magazine. The magazine is on the lookout for the "best" of South African traditional recipes. The winner, and creator, of this recipe is Frans Kleingeld of Langebaan on the West Coast (locals and ex-pats will know exactly where that is!) Don't be put off by his list of ingredients -- they are all simple and there is nothing exotic in his bobotie. It seems the small amounts of the many things which he puts in might be his secret! He says: "My recipe is baked in a water bath, which keeps it juicy. It has a nice texture which does not fall apart when cut. And you cannot make bobotie without raisins and almonds, because that is how our foremothers made it!" NOTE : I made this recipe exactly as written, right after posting it. The only problem was mine: my curry powder was not fresh enough. I added masala, which was also past its best. Maybe that was the problem, because I still thought something was missing. It's a great recipe regardless of the fussy measurements, but please make sure your curry powder is fragrant and fresh. It took me 30 minutes prep (I guessed 25) and because I used a lower oven heat for my convection oven I allowed 7 - 8 minutes longer in the oven, and the top was therefore a bit darker than it should be. A nice bobotie.
Provided by Zurie
Categories Savory Pies
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 deg F/ 180 deg Celsius.
- Break up the bread and soak in the milk.
- Heat oil and butter in a pan, and fry the onion and garlic until tender and transparent. Add the curry powder and apricot jam (jelly) and mix well.
- Add the chutney, vinegar, lemon juice, Worcestershire sauce, and HALF the turmeric.
- Press the milk from the bread, keeping the milk. Add the bread to the mixture in the pan and mix in well. (Break up lumps).
- Add the ground beef, raisins, splintered almonds and salt.
- Mix well, and fry over low heat until the meat just starts changing colour.
- Remove pan from stove. Beat 1 egg and mix into the meat mixture.
- Put the mixture into a suitable, greased oven dish. Arrange the bay or lemon leaves in top, or push in halfway.
- Beat the 2 leftover eggs with the rest of the turmeric, and the milk you saved from the bread. Pour this carefully over the bobotie.
- Put the bobotie into a larger dish, and pour warm water into the outer dish, to fill it about 2/3rds full.
- Bake for 1 hour. Serve with traditional Yellow Rice with Raisins.
Nutrition Facts : Calories 591, Fat 38.1, SaturatedFat 13, Cholesterol 220.5, Sodium 1066.2, Carbohydrate 25.6, Fiber 3.2, Sugar 9.7, Protein 37.1
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
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