Bobotie Cape Malay Meatloaf Recipes

CAPE MALAY MEATLOAF

Steps:

• Preheat the oven to 350°.
• Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
• In a large skillet, heat the oil.
• Add the onions and cook over high heat for 2 minutes.
• Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
• Add the carrot and apple and cook over moderate heat for 3 minutes.
• Add the spices and cook, stirring, until fragrant, about 4 minutes.
• Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
• Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
• Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
• With a fork, mash the bread into the lamb until blended.
• Season with salt and pepper.
• Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
• In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
• Bake for about 35 minutes, or until the custard is set.
• Let rest for 10 minutes before serving.
• Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.

BOBOTIE, FROM THE CAPE

Steps:

• *It might not be easy to find the breyani mix of spices we can get here. But it is only a mix of some or all of the following spices, which you could mix yourself and crush or process coarsely: fennel seeds, coriander seeds, cumin, pimento berries, cardamom, black pepper, star anise, bay leaves and cassia or cinnamon sticks.
• Set oven at 350 deg F/180 deg Celsius For fan/convection ovens the heat can be 10 deg. lower.
• In a small bowl, tear up the slices of bread roughly, and pour over the ½ cup milk. Set aside.
• Peel and chop the onion. Heat about 3 tablespoons oil in a large pot. Fry the onion over medium heat until translucent.
• Add the curry powder, coarsely crushed breyani spices and turmeric. Stir, and let the spices fry for a few minutes. Add more oil if they stick: usually quite a bit of oil is needed.
• Add the chopped, peeled tomato, sugar, grated apple and lemon rind and stir through. Fry for a minute, then add the meat.
• Break up the meat so that the ground meat is loose. Add the salt. Stir often, and mix through with the spice mixture.
• Add the apricot jam, and stir so it melts into the meat mixture.
• When the meat is sort of medium done, remove the pot from the heat. Stir through and let cool a little.
• Take the bread which has been soaking in the milk, and break it up into wet crumbs. The bread will have absorbed all the milk. Add the milky crumbs to the meat mixture, and mix through.
• Break the egg in a bowl, whisk, and add the milk.
• Add this milk-egg mixture to the meat as well.
• Turn into a greased oven dish, and stud with almonds on top. Bake for 40 minutes in the preheated oven.
• Whisk the last egg with the milk and enough turmeric to turn the mixture a nice yellow colour. Take the meat out of the oven, pour over the custard, and bake about 15 minutes longer, or until the egg custard has set.
• Serve with Yellow Rice (Begrafnisrys), a green vegetable such as broccoli, and a salad.
• After tasting the bobotie, feel free to play around with the spices next time!

BOBOTIE (SOUTH AFRICAN MEATLOAF)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until browned, 5 to 7 minutes.
• Combine 2 eggs, 1 cup milk, oats, raisins, almonds, vinegar, curry powder, sugar, salt, turmeric, and black pepper in a large bowl. Add onions and ground beef; mix well. Spread the beef evenly into the prepared baking dish; top with bay leaves.
• Bake in preheated oven for 30 minutes. Remove from oven and drain excess fat from the beef.
• Beat 1 egg and 1/4 cup milk together in a bowl; pour over the beef mixture.
• Continue baking in oven until the top is beginning to brown, about 30 minute more. Remove and discard bay leaves to serve.