Macadamia Nut Bobotie Food

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.

MACADAMIA NUT BOBOTIE

Steps:

• Preheat oven to 180°C.
• Sauté the onions in the oil/butter mixture.
• Cover with a greaseproof paper circle as well as a lid.
• Cook very slowly for about 20 minutes.
• Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
• Add all the spices and seasoning ingredients.
• Turn up the temperature and stir-fry the nuts and chickpeas.
• Soak the bread in the stock, mash it with a fork and add to the mixture.
• Place mixture into an oven-proof dish.
• Beat the topping ingredients together and pour over bobotie.
• Bake at 180°C for 30 minutes until set and golden brown.

MACADAMIA NUT BOBOTIE

Steps:

• Braise the onions in the oil and melted butter for about 20-25 minutes. Cover the onions with a wax paper circle and lid so the flavour and moisture are retained.Add the garlic, carrots and ginger and heat for another 10 minutes while covered. Add all the seasonings, increase the heat and stir-fry for about 2-3 minutes. Add the nuts. Soak the bread in the stock, mash and add to the nut mixture and mix. Spoon into 10 individual ovenproof dishes. Alternatively, line the hollows of a muffin tin with softened poppadums (see hint) and fill with the mixture. Spread evenly and place a rolled-up lemon leaf on top of each individual bobotie.Beat the topping ingredients together and pour over each bobotie. Bake for 35 minutes or until done.Serve with rice, hard-boiled egg and sambals such as grated apple mixed with a little onion, sultanas and honey, banana slices mixed with chopped onion and a little curry powder, or grated cucumber mixed with garlic and Bulgarian yoghurt.Serves 8.

SOUTH AFRICAN BOBOTIE

Steps:

• Pre heat oven to 160°C.
• Soak bread in water for around 10 minutes, remove and squeeze excess water and tear into small pieces.
• Add 2 eggs to a large bowl and whisk. Add mince and mix to combine. Set aside.
• In a large frying pan, heat oil and fry onion until golden in colour.
• Add onion mixture to mince along with crumbled bread, hot water, sugar, lemon juice, curry powder, cloves, garlic, turmeric and salt. Mix to combine all ingredients.
• Spoon mixture into a greased, oven proof dish and cook in oven uncovered for 40 minutes, remove from oven.
• Combine topping ingredients and pour over bobotie. Place back in oven and cook for another 10 minutes. Or until topping is set.

MACADAMIA NUT BOBOTIE

Steps:

• Saute onions in butter and oil.
• Cover and sweat slowly-around 20 minutes on low.
• Add garlic, carrots, and ginger and cook covered for 10 minutes.
• Add all the spices and seasonings, turn up to medium and cook for three minutes.
• Add nuts and stir.
• Add bread crumbs and stock.
• Toss well and remove from heat.
• Dip the poppadams in water to soften and then press into individual ramikins or custard cups.
• Fill each evenly with filling.
• Whip together topping ingredients and top each evenly.
• Place 1 split leaf on each.
• Bake at 350F until golden and set.

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

Steps:

• For lamb: Preheat oven to 350 degrees F.
• Melt butter in large skillet over medium heat.
• Add onion and garlic.
• Saute until translucent, about 7 minutes.
• Add lamb, curry powder and spices.
• Cook 5 minutes, stirring frequently.
• Add tomato, almonds and jam.
• Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
• Season.
• Drain off fat.
• Transfer lamb to 2-quart soufflé dish.
• For custard: Whisk all ingredients together in medium bowl.
• Pour over lamb.
• Bake until custard sets, about 50 minutes.
• Serve immediately.