CAPE MALAY MEATLOAF
An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch, South Africa.
Provided by Chef Kate
Categories Lamb/Sheep
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 474.5, Fat 33.4, SaturatedFat 13.6, Cholesterol 135.8, Sodium 164.8, Carbohydrate 20, Fiber 2, Sugar 8.6, Protein 23.4
CAPE MALAY PICKLED FISH
This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is Africhef.com. and it's slightly modified.
Provided by PanNan
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
- Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
- Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
- Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp.
- Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce.
- Refrigerate for up to a week. Best to make at least 6 hours before serving.
Nutrition Facts : Calories 160.1, Fat 0.5, SaturatedFat 0.1, Sodium 17.7, Carbohydrate 37, Fiber 1.7, Sugar 29.8, Protein 1.3
CAPE MALAY CHICKEN CURRY WITH YELLOW RICE
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 26
Steps:
- Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
- About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
VEGETARIAN BOBOTIE
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
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
BOBOTIE - CAPE MALAY MEATLOAF
Serve this meatloaf with yogurt, salad and naan bread or pita bread on the side. Traditionally this is made with minced lamb but we love it with minced beef too.
Provided by Wild Thyme Flour
Categories Savory Pies
Time 36m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 758.1, Fat 57.5, SaturatedFat 26.1, Cholesterol 291, Sodium 239.2, Carbohydrate 25.8, Fiber 1.5, Sugar 11.8, Protein 34.4
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