Bobotie Recipe Disney

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BEST BOBOTIE



Best Bobotie image

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

2 tablespoons vegetable oil
2 medium onions, minced
1 ½ pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
½ cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
½ tablespoon curry powder
1 teaspoon salt
½ teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf

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



Bobotie image

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

2 slices white bread
2 onions, chopped
25g butter
2 garlic cloves, crushed
1kg packet lean minced beef
2 tbsp Madras curry paste
1 tsp dried mixed herbs
3 cloves
5 allspice berries
2 tbsp peach or mango chutney
3 tbsp sultana
6 bay leaves
300ml full-cream milk
2 large eggs

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



Bobotie image

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

1 slice white bread or brioche
2/3 cup milk
2 to 3 tablespoons canola oil
1 large yellow onion, finely chopped
Kosher salt
1 to 2 green chilies (jalapeno or serrano), seeds removed if desired, chopped
1/4 teaspoon minced ginger
3 to 4 garlic cloves, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon hot Hungarian paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground garam masala
1/2 teaspoon ground black pepper
6 ounces ground beef
6 ounces ground pork
6 ounce ground veal
4 tablespoons red currant or apricot preserves
2 tablespoons malt vinegar
1 plum tomato, seeds removed, flesh roughly chopped
4 eggs, beaten
3/4 cup heavy cream
Large pinch salt
Chives, sliced, for garnish

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.

BOBOTIE



Bobotie image

The South African national dish, bobotie, is a meat pie of coarsely ground lamb with plenty of curry, bay or lemon leaves and fruits, covered with a custard of milk and eggs, as homey and much loved as meatloaf is in the United States.

Provided by Marian Burros

Categories     dinner, casseroles, one pot, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 slice white bread
1 cup milk
1 tablespoon unsalted butter
2 tablespoons canola oil
1 1/2 cups finely chopped onion
2 tablespoons curry powder
1 tablespoon brown sugar
Salt to taste
Freshly ground black pepper to taste
2 pounds coarsely ground lean lamb
1/4 cup lemon juice
3 eggs
1 Granny Smith apple, peeled and finely grated
1/2 cup seedless raisins
1/4 cup slivered blanched almonds
4 small bay leaves

Steps:

  • Preheat the oven to 350 degrees.
  • Combine the bread and milk in a small bowl, and let the bread soak for 10 minutes.
  • In a heavy saucepan melt the butter and the oil; then, stir in the onions and cook slowly until they are soft and translucent.
  • Add the curry, sugar, salt and pepper, and stir for about 30 seconds.
  • Stir in the lamb, and saute until well browned. Add the lemon juice, bring the mixture to a boil and remove from heat.
  • Drain the bread, and squeeze to dry it completely, reserving the drained milk.
  • Add the bread, one of the eggs, the apple, raisins and almonds to the lamb. Beat the mixture with a wooden spoon until the ingredients are well blended. Taste for seasoning.
  • Pack the mixture loosely into an ovenproof baking dish, and tuck the bay leaves underneath.
  • Whisk the remaining eggs with the reserved milk until it becomes frothy. Pour this mixture evenly over the meat, and bake in the middle rack of the oven for 30 minutes, until the surface has browned and is firm.
  • Serve directly from the pan.

Nutrition Facts : @context http, Calories 922, UnsaturatedFat 42 grams, Carbohydrate 20 grams, Fat 88 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 43 grams, Sodium 571 milligrams, Sugar 12 grams, TransFat 0 grams

SOUTH AFRICAN BOBOTIE



South African Bobotie image

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

1 tablespoon oil, or as needed
1 onion, chopped
1 pound ground beef
½ slice bread
½ cup milk, divided
1 egg, beaten, divided
¼ cup seedless raisins
1 tablespoon white vinegar
2 teaspoons white sugar
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon curry powder
¼ teaspoon ground black pepper
2 bay leaves
1 ½ tablespoons chutney

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

BOBOTIE (THE BOSCHENDAL'S RECIPE)



Bobotie (The Boschendal's recipe) image

Provided by Joseph Lelyveld

Categories     dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

2 large onions, finely chopped
2 large cloves garlic, crushed
2 tablespoons of oil
1 tablespoon curry powder
1 slice day-old white or brown bread
1 cup of milk
2 eggs
1 tablespoon of sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
juice of one large lemon
3 tablespoons chopped mango chutney
12 blanched almonds, chopped
1/2 cup seedless raisins
4 pieces of lemon rind
2 pounds minced lamb or beef

Steps:

  • Brown the onions and garlic lightly in the oil and add the curry powder. Cook gently for about two minutes. Meantime, soak the bread in the milk and squeeze dry, saving the milk. In a large mixing bowl, add the onion mixture to the bread plus all the remaining ingredients except one egg. Mix well.
  • Pack into an ovenproof dish that has been rubbed with butter. Bake at 350 degrees Fahrenheit for one hour.
  • Beat the remaining egg with a little of the saved milk and pour over the top.
  • Bake a further 15 to 20 minutes until the custard is set and the top a golden brown. Serve with rice and stewed apricots.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 33 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 412 milligrams, Sugar 15 grams, TransFat 0 grams

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