Lamb Bobotie Food

BOBOTIE FROM BOSCHENDAL MANOR HOUSE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
• As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
• Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.

BOBOTIE

Steps:

• Preheat the oven to 350 degrees.
• Combine the bread and milk in a small bowl, and let the bread soak for 10 minutes.
• In a heavy saucepan melt the butter and the oil; then, stir in the onions and cook slowly until they are soft and translucent.
• Add the curry, sugar, salt and pepper, and stir for about 30 seconds.
• Stir in the lamb, and saute until well browned. Add the lemon juice, bring the mixture to a boil and remove from heat.
• Drain the bread, and squeeze to dry it completely, reserving the drained milk.
• Add the bread, one of the eggs, the apple, raisins and almonds to the lamb. Beat the mixture with a wooden spoon until the ingredients are well blended. Taste for seasoning.
• Pack the mixture loosely into an ovenproof baking dish, and tuck the bay leaves underneath.
• Whisk the remaining eggs with the reserved milk until it becomes frothy. Pour this mixture evenly over the meat, and bake in the middle rack of the oven for 30 minutes, until the surface has browned and is firm.
• Serve directly from the pan.

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.

BOBOTIE

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 .

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.

LAMB AND PUMPKIN BOBOTIE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the milk into a bowl and soak the bread in the milk for 10 minutes. Put the lamb in a very large bowl. Squeeze the bread (reserve the milk) and then add the soaked bread to the lamb, along with the onion, raisins, almonds, lemon juice, curry powder, and turmeric. Season with salt and pepper.
• Melt the butter and oil in a large frying pan over high heat. Add the meat mixture and brown it lightly, 5 to 7 minutes. Transfer the mixture to a large casserole. Beat the eggs and reserved milk in a bowl and pour over the meat. Garnish with the bay leaves. Bake until the casserole is set, about 1 hour.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

LAMB BOBOTIE RECIPE

Steps:

• Heat the oil in a large pan and fry the chopped onions till tender.
• Add the garlic and spices and fry for 2 minutes. Save for later.
• Season the lamb and cook in a hot pan. Continue to cook the meat until brown and remove from the heat.Strain off the juices from the meat into another pan.
• Add the cooked mince to the onion and spice mix.
• Heat the juices with the jam, sultanas and chutney until reduced to a thick sauce.
• Add the cooked lamb mix to the sauce and transfer to an oven dish.
• Beat the eggs with the milk, season and pour over the lamb. Top with a few whole bay leaves.
• Bake at 180°C until custard is golden.
• Serve with golden turmeric rice, fresh coriander, apricot chutney.

SOUTH AFRICAN BABOOTIE

Steps:

• Preheat oven to 180C/Fan 160C/Gas 5
• In a bowl, add just enough milk to the slice of bread to soak.
• Fry the onion and mince until browned, and drain off any fat.
• Add 1 Egg, the vinegar, raisins, apricots and curry powder to the bowl with the soaked bread.
• Add the mince and onion, and mix well.
• Pour this mixture into a baking dish, ensuring the top is level.
• In a mixing bowl, beat together the other egg, the milk and salt and pepper. Pour this over the top of the mince until covered.
• Push bay leaves into the mince if using, and cook for 45 minutes in the oven until topping has solidified.

BOBOTIE

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.