Chicken Bobotie Recipes

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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

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



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

This is a delicious, wholesome favorite from my home country, South Africa. You can find a lot of different variations, but this is the one I like the most! I got a similar recipe from a nutritionist I saw who recommended I eat lower GI meals. This is slightly tweaked, but still healthy and with a low GI.

Provided by Jezagerm

Categories     Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

1 teaspoon olive oil
2 onions, sliced
2 garlic cloves, crushed
1 lb ground beef
5 teaspoons curry powder
1 teaspoon salt
2 tablespoons chutney
1 tablespoon apricot jam
1 tablespoon Worcestershire sauce
1 teaspoon turmeric
2 tablespoons vinegar
4 tablespoons oat bran
1 (14 ounce) can lentils, drained
1/2 cup sultanas or 1/2 cup raisins
2 eggs
1 cup nonfat milk
3 bay leaves

Steps:

  • Preheat the over to 350°F.
  • Heat the oil in a saucepan and fry the onions and garlic until soft.
  • Add the meat and cook until brown, drain if necessary.
  • Add the curry, salt, apricot jelly, chutney, Worcestershire sauce, turmeric and vinegar. Mix well.
  • Add the lentils, sultanas and oat bran, mix, and allow to simmer for a few minutes. Remove from heat.
  • Add one egg to meat, mix well and spoon into a greased over-proof dish. Smooth the tops so it is level.
  • Add the other egg, a pinch of turmeric and a pinch of salt to the milk. Mix, and then pour that over the top of the meat.
  • Place 3 or 4 bay leaves on top and bake uncovered for about 60 minutes.
  • Serve over rice.

VEGETARIAN BOBOTIE



Vegetarian Bobotie image

This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could.

Provided by Cora_and_Clarice

Categories     Lentil

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

250 g lentils
1 large onion, diced
1 large fresh tomato, diced
2 teaspoons curry powder
1 teaspoon turmeric
salt and pepper
4 tablespoons chutney
1 large handful raisins
40 g sliced almonds
3 eggs
100 -150 ml milk (not entirely sure about the amount as I do it by feel, your topping should have a very pale yellow c)
2 bay leaves (I tear mine up a bit, but some people put them in whole, up to you)

Steps:

  • Rinse lentils until water runs clear.
  • Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
  • Drain lentils.
  • Preheat oven to 150C.
  • Saute onion and tomato.
  • Add curry, tumeric, salt and pepper.
  • Cook for 1-2 minutes.
  • Add raisins, almonds, chutney, onion and tomato to lentils.
  • Mix and place in baking dish.
  • Shake up topping ingredients and pour over lentils.
  • Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
  • Please note:.
  • I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
  • Also, adding a bit more diced onion will add more texture to the lentils.

Nutrition Facts : Calories 226.3, Fat 9.8, SaturatedFat 2.2, Cholesterol 142.9, Sodium 71.1, Carbohydrate 22.4, Fiber 7.8, Sugar 4.5, Protein 14.2

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