Bobsmeat Recipes

BEST BOBOTIE

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.

BOB'S MEAT

Steps:

• Remove package of puff pastry from freezer 2 hours before cooking time.
• Cut a piece of parchment paper to fit edged cookie sheet.
• Poke paper with shark knife to provide drainage.
• Fry bacon until crisp. Drain. Cool and crumble.
• Combine bacon, onion and mushrooms in a large bowl. Add cold, uncooked sausage meat to bowl and mix well.
• Roll out puff pastry to edges of floured paper.
• Spread the meat mixture down the middle of the pastry.
• Sprinkle with pepper.
• Cut the exposed pastry on each long side into 1 inch strips about 3 inches deep.
• Fold each end up over filling, then lay the strips from each side alternately over the top to produce a braided effect.
• Brush pastry with beaten egg.
• Bake on paper on rack on cookie sheet at 375 F for about 1 1/4 hours.
• Alternatively if you want to cut the time down you can brown the meat, onion and mushrooms and then assemble.
• Bake at 400 F for 15 min and then at 375 F for 20 minute.
• You can add peppers if you want as well.

BOBOTIE

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.