Bobotie Cape Malay Meatloaf Food

CAPE MALAY MEATLOAF

Steps:

• Preheat the oven to 350°.
• Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
• In a large skillet, heat the oil.
• Add the onions and cook over high heat for 2 minutes.
• Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
• Add the carrot and apple and cook over moderate heat for 3 minutes.
• Add the spices and cook, stirring, until fragrant, about 4 minutes.
• Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
• Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
• Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
• With a fork, mash the bread into the lamb until blended.
• Season with salt and pepper.
• Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
• In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
• Bake for about 35 minutes, or until the custard is set.
• Let rest for 10 minutes before serving.
• Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.

BOBOTIE - CAPE MALAY MEATLOAF

Steps:

• Line a 9 inch loose bottomed cake tin with a non-stick baking parchement. Preheat oven to 180°C.
• Heat the oil in a large non stick frying pan and cook the onion and garlic until lightly browned. Add the meat and brown.
• Remove from the heat and and mix in the spices, breadcrumbs, vinegar, beaten eggs, sultanas, apricot jam and salt to taste. Turn the mixture into the prepared tin.
• Mix well topping ingredients , season well and pour on top of the meat. Scatter the chopped coriander leaves on top.
• Bake 1 hour. carefully unmould bobotie. Serve cut into wedges.

CAPE MALAY BOBOTIE RECIPE

Steps:

• In a medium to hot pan cook the onions until soft, then add the mince and brown, mixing well to combine with the onions.
• Soak the bread in milk and mash it in a bowl with a metal fork.
• Put 1 egg, half a cup of milk and the bay leaves aside.
• Place this mixture into a greased oven proof dish and bake at 180°C for 30 minutes.
• Mix all the other ingredients together and then combine with the mince, allowing it to cook until the flavours have combined for about 5 minutes.
• Beat the remaining milk and eggs that you put aside earlier and pour over meat mixture. Float the bay leaves on the top and bake for another 30 minutes.

VEGETARIAN BOBOTIE

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.

BOBOTIE (SOUTH AFRICAN CURRY MEAT LOAF)

Steps:

• Heat oven to 350°F.
• Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes. Drain, and reserve 1/3 cup soaking liquid; set both aside.
• Heat oil in a skillet over medium-high heat. Add garlic and onion; cook until lightly caramelized, about 8 minutes. Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute. Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes.
• Remove from heat and transfer to a large bowl; add beef, and mix until evenly combined. Transfer meat mixture to a foil-lined baking sheet, and shape into an 8″ × 4″ loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160F, about 40 minutes.

BOBOTIE - SOUTH AFRICAN CAPE MALAY CASSEROLE

Steps:

• Soak the bread in the cup of milk, set aside.
• In a large, non-stick skillet, brown the ground beef.
• Add the onions, garlic, curry powder and turmeric and cook until the onions are soft.
• Add sugar, vinegar, raisins, apple, salt and pepper.
• Pour in water and gravy mixture and cook gently until it starts to thicken.
• Remove from heat and cool slightly.
• Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks.
• Fold into meat mixture together with the beaten egg.
• Place the meat mixture into a greased 9 x 9" casserole dish and bake at 350°F for 15 minutes.
• Remove from oven and cool completely.
• Prepare custard topping.
• For the custard topping: beat together the milk, eggs and salt.
• Gently pour over the cooled meat mixture.
• Sprinkle with nutmeg and place bay leaves on top.
• Return casserole to oven until the top is set- about 20 to 25 minutes.
• Serve warm (not hot or better still, room temperature) alongside yellow rice and sambals on the side.
• Cook rice in the usual manner adding turmeric and salt to the water.
• Drain and fluff up, add almonds.
• Place the sambals in small serving dishes and allow guests to help themselves.