Easy Bobotie For Kid Chefs 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

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.

EASY BOBOTIE FOR KID CHEFS



Easy Bobotie for Kid Chefs image

This comes from a cookbook called The Kids' Around the World Cookbook. This is an African recipe that my 10 yo made and we all loved it. We use a sweet curry, instead of a spicy one.

Provided by WI Cheesehead

Categories     Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 onion, chopped
1 tablespoon oil
2 slices bread, broken into small chunks
1 cup milk, divided
1 lb ground beef
1 tablespoon curry powder
1/4 cup slivered almonds
1/3 cup raisins
1 tablespoon fresh lemon juice
1 pinch salt & pepper (we used 1/4 tsp each)
2 large eggs, beaten

Steps:

  • Preheat the oven to 350°F.
  • In a small bowl, soak the bread chunks in 1/2 cup milk, while frying the onions and ground beef.
  • Heat the oil in a large cast iron skillet and saute the onions over a low heat for ten minutes, or until starting to brown.
  • Add the beef, curry, lemon juice, nuts, raisins, salt and pepper to the skillet and brown until beef is cooked through and no longer pink, stirring often. If not using a cast iron skillet, spoon beef into an ovenproof dish.
  • Mix the other 1/2 cup of milk and 2 beaten eggs into the bread chunks. Season with salt and pepper, if desired, and pour gently over the beef, spreading it over the whole dish.
  • Put dish in the oven for 1 to 1-1/4 hours. The top of the bobotie should be set and golden brown.

Nutrition Facts : Calories 315.8, Fat 19.4, SaturatedFat 6.4, Cholesterol 119.1, Sodium 138.3, Carbohydrate 16.1, Fiber 1.7, Sugar 6.2, Protein 19.7

EASY BOBOTIE



Easy Bobotie image

A hearty and comforting bobotie recipe, made with curried minced beef, fruit, and a savoury egg custard topping, which is baked in the oven until golden.

Provided by Beth Sachs

Categories     Main Course

Time 45m

Number Of Ingredients 17

1 Slice of White Bread
100 ml Milk (reserve the milk for the topping)
20 g Butter
1 Onion (finely chopped)
2 Garlic Cloves (finely chopped)
500 g Minced Beef
2 tbsp Tikka Curry Paste
½ tsp Cumin
1 Green Apple (grated)
2 tbsp Mango Chutney
1 tsp Worcestershire Sauce
2 Bay Leaves
½ tsp Salt
2 Eggs (large)
150 ml Double Cream
⅛ tsp Nutmeg (grated)
Reserved milk from above

Steps:

  • Preheat the oven to 180°C (160 fan/ Gas 4/ 350F).
  • Soak the bread in milk in a shallow bowl.
  • Meanwhile, heat the butter in a frying pan and fry the onions and garlic on a medium heat for 5 minutes until soft.
  • Add in the minced beef and cook until it has changed colour.
  • Mix in the curry paste, cumin, grated apple, mango chutney, Worcestershire sauce, bay leaves, and salt. Simmer for 5 minutes.
  • Squeeze the milk from the slice of bread, being careful to reserve this milk as you will need it for the topping, and add it to the minced beef. Stir thoroughly until the bread is combined into the beef mince.
  • Spoon the mixture into an oven-proof baking dish and pack down firmly with the back of a spoon.
  • In a jug, whisk together the eggs, cream, nutmeg, and reserved milk and pour it onto the beef mixture. Bake in the oven for 30 minutes until the topping is golden and set. Garnish with extra bay leaves if you like.

Nutrition Facts : Calories 590 kcal, Carbohydrate 20 g, Protein 27 g, Fat 44 g, SaturatedFat 20 g, TransFat 2 g, Cholesterol 224 mg, Sodium 451 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 18 g, ServingSize 1 serving

BOBOTIE



Bobotie image

This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
1 tart apple, such as Granny Smith, peeled, cored, and coarsely chopped
2 tablespoons minced fresh ginger (1 1/2-inch piece)
Coarse salt and freshly ground pepper
1 teaspoon ground turmeric
1 1/2 tablespoons Madras curry powder
2 pounds ground lamb
1/2 cup slivered almonds (1 ounce), toasted
4 slices white bread, crusts removed
1 3/4 cups whole milk
2 tablespoons apricot preserves
2 tablespoons fresh lemon juice
4 large eggs
1/8 teaspoon freshly grated nutmeg
1 teaspoon finely grated lemon zest
4 fresh or dried bay leaves
Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes
Cinnamon Basmati Rice with Golden Raisins, for serving

Steps:

  • Preheat oven to 325 degrees. Heat a large skillet over medium-high heat. Add oil, then onions, apple, and ginger; season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Add turmeric and curry powder to onion mixture; stir to combine. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
  • Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 1/2 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
  • Spoon lamb into a 6-cup shallow baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until set around edges and center is no longer runny, 35 to 45 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.

BOBOTIE



Bobotie image

This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape-Malay creation, and they spice it up even more with cumin, coriander and cloves. A similar dish was known in Europe in the middle ages after the Crusaders had brought turmeric from the East. When our first Dutch settlers arrived, Holland was largely influenced by Italian cooks, and a favorite dish was a hashed meat backed with curried sauce, spiked with red pepper and 'sweetened with blanched almonds.' There are many local variations, but the idea is that the mince should be tender and creamy in texture, which means long, slow cooking. Early cooks added a little tamarind water; lemon rind and juice is a more modern adaptation.

Provided by Lannice Snyman

Categories     Beef     Garlic     Lamb     Onion     Bake     Casserole/Gratin     Lemon     Raisin     Apple     Almond     Winter     Family Reunion

Yield Makes 8 servings

Number Of Ingredients 20

minced lamb or beef, or a mixture of the two
butter, vegetable oil
2 onions, chopped
2 ml (1/2 teaspoon) crushed garlic
15 ml (1 tablespoon) curry powder
5 ml (1 teaspoon) ground turmeric
2 slices bread, crumbled
60 ml (1/4 cup) milk
finely grated rind and juice of 1/2 small lemon
1 egg
5 ml (1 teaspoon) salt, milled black pepper
100 g (3 ounces) dried apricots, chopped
1 Granny Smith apple peeled, cored and chopped
60 ml (1/4 cup) sultanas (golden raisins)
50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
6 lemon, orange, or bay leaves
TOPPING
250 ml (1 cup) milk
2 eggs
2 ml (1/2 teaspoon) salt

Steps:

  • Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.
  • Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

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

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