Bobotie Bowls Recipes

BOBOTIE RECIPE

Steps:

• Switch on the oven to 350 degrees F (175 C) to preheat.
• Pour one cup of milk into a bowl, and add the 2 slices of bread, leaving them to soak until needed.
• Add the raisins to a bowl with hot water and leave to plump up.
• Set the stove to medium high, and place a large skillet on the plate.
• Place a tablespoon of coconut or sunflower oil in the skillet and swirl to coat the pan.
• Toss in the chopped onion and crushed garlic together with the curry powder and stir as it sautés - about 2 minutes.
• Add in the ground beef, stirring to break up the clumps of meat and prevent it sticking and burning. This should take around 5 minutes.
• Add in the allspice, cloves, curry powder, dried herbs, salt and pepper and stir as it cooks for around 1 minutes, to release the fragrance of the spices.
• Add in the chutney, the grated apple, the raisins and stir as they cook for around 2 minutes.
• Lastly, break up the soaked bread and add to the mix, stirring carefully an making sure that there are no giant clumps of bread that have not been incorporated into the dough.
• Remove pot from stove and prepare to transfer the ingredient to a large oiled overproof casserole dish.
• Once transferred and leveled, break the three eggs into a bowl, and add the remaining 2 cups of milk, giving it a quick whisk with a fork to break up the egg yolks and combine the two ingredients.
• Carefully pour the egg/milk mix over the top of the bobotie, add the lime leaves in the middle, and place in the over to bake for around 35 minutes. The bobotie is done when the egg is set and the mix is golden and bubbling on top.

BOBOTIE BOWLS

Steps:

• In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside.
• Heat olive oil in a large, deep skillet over medium-high heat. Add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan.
• Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper and cook a couple of minutes, then stir into the meat.
• Add the raisins, chutney, broth, curry paste, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the nuts and reduce the heat to low.
• Heat a small skillet over medium heat. Beat eggS with a pinch of salt and half-and-half. Add 1/6 OF egg mixture to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side.
• Transfer to a plate and repeat to make 6 mini omelets.
• Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.