Bobotie South African Curried Meat Casserole Recipes

BOBOTIE (SOUTH AFRICAN CURRIED BEEF CASSEROLE)

Steps:

• Preheat the oven to 375 F. Lightly grease a 9X13X2 casserole pan and set aside.
• Brown the ground beef--when it is browned, drain it of excess moisture and grease. Set aside.
• Tear the bread into small pieces. Place in a bowl and cover with 1/4 cup of the milk. Let soak for 20 minutes, turning the bread occasionally so that it soaks evenly. At the end of the 20 minutes, let any excess milk drain off.
• Heat butter in a large skillet. Add the onion with a pinch of salt. Fry until softened, about 7-8 minutes. Add the garlic and curry powder and cook for another minute, stirring to prevent scorching. Remove from the heat.
• In a large bowl, mix together the browned beef, soaked bread, the onion and garlic mixture, the raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg. Mix until evenly distributed and then spread into the prepared casserole dish.
• Whisk together the remaining 3/4 cup milk with the other egg. Pour this over the casserole. Tuck the bay leaves into the casserole.
• Bake for 10-15 minutes, until the casserole is set. Let stand for 10 minutes before serving--remove the bay leaves before serving.

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.

SOUTH AFRICAN BOBOTIE

Steps:

• Pre-heat oven at 350 deg
• In a medium bowl, mix together milk and bread to soften it. Set aside.
• Lightly grease a 9×13-inch baking dish
• Heat up a large skillet over medium heat, add butter until melted, add in onions and garlic. Saute for about 3 minutes just until soft and fragrant.
• Next stir in the spices: curry powder, turmeric, ground cumin, coriander, thyme and oregano.
• Add ground meat and stirring constantly to break it up, cook until beef is no longer pink or slightly brown. Remove from the stove.
• Add to a bowl, followed by bread mixture, chutney, grated apple, lemon juice and zest, and Worcestershire - add sultanas or raisins. Season to taste with salt and pepper. Mix all together well.
• Add beef mixture into greased casserole dish. Using a spoon press the beef mixture down. This helps keep the egg mixture on top and forms a nice custard top when baked,
• Bake in the oven for around 40-50 minutes.
• While bobotie is baking, mix together eggs, cream, milk and a ¼ teaspoon of turmeric.
• Take the meat out of the oven, pour the egg mixture over the beef. Arrange the bay leaves on top.
• Bake for another 20 minutes (check after 15 minutes ) or until the egg mixture has set.
• Remove and let it rest for a few minutes then serve with yellow rice and vegetables.

BOBOTIE (SOUTH AFRICAN BEEF CASSEROLE)

Steps:

• Heat oven to 350°F.
• Pour milk over bread in medium bowl. Lightly press bread into milk; let stand until ready to use.
• Brown meat in large nonstick skillet on medium heat. Remove meat from skillet; drain. Set aside.
• Add dressing to skillet; heat 1 min. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Add tomato paste and dry seasonings; mix well. Cook and stir 2 min. Remove skillet from heat. Stir in meat.
• Squeeze bread slices over bowl to remove as much milk from bread as possible; reserve milk for later use. Add bread to meat mixture along with the chutney; mix well. Spoon into 2-qt. casserole sprayed with cooking spray.
• Whisk eggs with reserved milk until blended; pour over meat mixture.
• Bake 50 min. or until topping is golden brown and set in the center. About 30 min. before casserole is done, cook rice as directed on package, omitting salt.
• Top casserole with cheese; bake 5 min. or until melted. Serve with the rice.

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.

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 (SOUTH AFRICAN CURRIED MEAT CASSEROLE)

Steps:

• Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
• Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, leaving squeezed milk back in the bowl and set aside.
• Preheat oven to 325°F Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
• Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
• Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
• Remove from the oven and serve hot with Recipe #456514 and mango chutney.
• VARIATIONS:.
• Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
• Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
• One or two beaten eggs can also be stirred into the meat mixture if you like.
• Substitute lemon leaves for the bay leaves if you can find them.
• Use ground lamb in place of the beef.