South African Boboejie Bobotie Recipes

SOUTH AFRICAN BOBOTIE

Steps:

• Preheat the oven to 350°F.
• In a pan, add oil and onions, sauté them and add ginger paste, curry powder, salt, turmeric, cayenne pepper, cinnamon, and bay leaves.
• Add the garlic and ground beef together and cook until brown.
• Add milk, heavy cream and eggs, and mix until all are combined.
• Place the ground beef in a baking dish and pour the egg and milk mixture on top (or line puff pastry sheets in a muffin pan and add the ground beef and pour milk and egg mixture until all covered).
• Bake for 35 minutes until puff pastry is cooked and the top is golden brown.
• Broil until the desired color is achieved.

SOUTH AFRICAN BOBOTIE

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.

BOBOTIE

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.

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.

SOUTH AFRICAN BOBOTIE RECIPE

Steps:

• Soak the bread in cold water for 2 minutes.
• Heat the butter in a pan and fry the onions until soft and light brown.
• Add the garlic and minced beef.
• Crush the mince while cooking.
• Add all the dry ingredients, black currant and peach chutney. Let it simmer for 5 minutes.
• Squeeze the water out of the bread and add to the mince mixture.
• Pour the mince into an oven proof dish, press the mixture down and smooth it on the top. Allow it to chill.
• Beat the milk and eggs with seasoning; pour over the cooked mince in the ovenproof dish.
• Bake for 35 - 40 minutes at 180°C until golden brown.

SOUTH AFRICAN BOBOEJIE/BOBOTIE

Steps:

• In a large saucepan, saute one one chopped onion in 3 tablespoons butter until translucent.
• Add the ground beef, salt and pepper and saute until meat is no longer pink.
• Add the gravy powder, bay leaf, and beef stock.
• Braise while working on next step.
• In another saucepan, brown remaining onion in remaining butter and then add curry, tomato sauce, stewed tomatoes, apricot jam, vinegar and chutney.
• Merge the ingredients from the 2 pans into one saucepan and continue to cook until the sauce has reduced to a stew consistency (about 15-20 minutes).