Macadamia Nut Bobotie Recipes

BOBOTIE

Steps:

• Preheat oven to 175 C/350°F.
• Chop the onion and the applie. In a large bowl, mix the milk and bread crumbs, and grease a shallow dish.
• Heat the oil in the pan and add curry powder, then add onions. Saute until onion is transparent, then add the chopped apple.
• Transfer onion/apple mixture to the breadcrumb mixture. Saute the beef until brown, then add that to the onion/breadcrumb mixture. Season with spices and the chopped almonds, pour into the oven dish.
• Mix eggs and milk and pour over the dish. Place the bay leaves are decoration. Bake for 40 - 50 minutes.
• Serve with potatoes and green salad.

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.

BOBOTIE, FROM THE CAPE

Steps:

• *It might not be easy to find the breyani mix of spices we can get here. But it is only a mix of some or all of the following spices, which you could mix yourself and crush or process coarsely: fennel seeds, coriander seeds, cumin, pimento berries, cardamom, black pepper, star anise, bay leaves and cassia or cinnamon sticks.
• Set oven at 350 deg F/180 deg Celsius For fan/convection ovens the heat can be 10 deg. lower.
• In a small bowl, tear up the slices of bread roughly, and pour over the ½ cup milk. Set aside.
• Peel and chop the onion. Heat about 3 tablespoons oil in a large pot. Fry the onion over medium heat until translucent.
• Add the curry powder, coarsely crushed breyani spices and turmeric. Stir, and let the spices fry for a few minutes. Add more oil if they stick: usually quite a bit of oil is needed.
• Add the chopped, peeled tomato, sugar, grated apple and lemon rind and stir through. Fry for a minute, then add the meat.
• Break up the meat so that the ground meat is loose. Add the salt. Stir often, and mix through with the spice mixture.
• Add the apricot jam, and stir so it melts into the meat mixture.
• When the meat is sort of medium done, remove the pot from the heat. Stir through and let cool a little.
• Take the bread which has been soaking in the milk, and break it up into wet crumbs. The bread will have absorbed all the milk. Add the milky crumbs to the meat mixture, and mix through.
• Break the egg in a bowl, whisk, and add the milk.
• Add this milk-egg mixture to the meat as well.
• Turn into a greased oven dish, and stud with almonds on top. Bake for 40 minutes in the preheated oven.
• Whisk the last egg with the milk and enough turmeric to turn the mixture a nice yellow colour. Take the meat out of the oven, pour over the custard, and bake about 15 minutes longer, or until the egg custard has set.
• Serve with Yellow Rice (Begrafnisrys), a green vegetable such as broccoli, and a salad.
• After tasting the bobotie, feel free to play around with the spices next time!

SOUTH AFRICAN BOBOTIE

Steps:

• Preheat the over to 350°F.
• Heat the oil in a saucepan and fry the onions and garlic until soft.
• Add the meat and cook until brown, drain if necessary.
• Add the curry, salt, apricot jelly, chutney, Worcestershire sauce, turmeric and vinegar. Mix well.
• Add the lentils, sultanas and oat bran, mix, and allow to simmer for a few minutes. Remove from heat.
• Add one egg to meat, mix well and spoon into a greased over-proof dish. Smooth the tops so it is level.
• Add the other egg, a pinch of turmeric and a pinch of salt to the milk. Mix, and then pour that over the top of the meat.
• Place 3 or 4 bay leaves on top and bake uncovered for about 60 minutes.
• Serve over rice.