BEST BOBOTIE
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
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
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
SOUTH AFRICAN BOBOTIE
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
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
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
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.
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