BOBOTIE FROM BOSCHENDAL MANOR HOUSE
This authentic bobotie recipe is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa.
Provided by Caryn Scanlan
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
- As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
- Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 20.8 g, Cholesterol 122.1 mg, Fat 21.8 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 7.8 g, Sodium 409 mg, Sugar 13.5 g
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 (THE BOSCHENDAL'S RECIPE)
Provided by Joseph Lelyveld
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
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
BOBOTIE FROM BOSCHENDAL MANOR HOUSE
This authentic bobotie recipe is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa.
Provided by Caryn Scanlan
Categories Ground Lamb
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
- As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
- Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 20.8 g, Cholesterol 122.1 mg, Fat 21.8 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 7.8 g, Sodium 409 mg, Sugar 13.5 g
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