Macadamia Nut Bobotie Recipes

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:

• 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.

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.

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.