BOBOTIE (SOUTH AFRICAN CURRY MEAT LOAF)
"The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat." - Saveur
Provided by rpgaymer
Categories Meatloaf
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes. Drain, and reserve 1/3 cup soaking liquid; set both aside.
- Heat oil in a skillet over medium-high heat. Add garlic and onion; cook until lightly caramelized, about 8 minutes. Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute. Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes.
- Remove from heat and transfer to a large bowl; add beef, and mix until evenly combined. Transfer meat mixture to a foil-lined baking sheet, and shape into an 8″ × 4″ loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160F, about 40 minutes.
BOBOTIE
Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.97 milligram of sodium
BOBOTIE (SOUTH AFRICAN BEEF CASSEROLE)
Warm up with our Bobotie (South African Beef Casserole) recipe, a flavorful dish that combines bread, ground beef, mango chutney, rice and more. Add bobotie to your regular weeknight rotation for a savory dish that's great to share!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
BOBOTIE - SOUTH AFRICAN CAPE MALAY CASSEROLE
This is a family recipe from my birth country. It is absolutely unusual and fabulous for potluck dinners as the meat mixture and rice should be served at room temperature to enhance flavours. The accompaniments complete the exotic presentation of the dish. Your guests will be begging for the recipe!
Provided by Emjay99
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 31
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.
Nutrition Facts : Calories 661.5, Fat 21.5, SaturatedFat 7, Cholesterol 219.9, Sodium 455.2, Carbohydrate 77.3, Fiber 4.6, Sugar 15.2, Protein 38.1
BOBOTIE
This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape-Malay creation, and they spice it up even more with cumin, coriander and cloves. A similar dish was known in Europe in the middle ages after the Crusaders had brought turmeric from the East. When our first Dutch settlers arrived, Holland was largely influenced by Italian cooks, and a favorite dish was a hashed meat backed with curried sauce, spiked with red pepper and 'sweetened with blanched almonds.' There are many local variations, but the idea is that the mince should be tender and creamy in texture, which means long, slow cooking. Early cooks added a little tamarind water; lemon rind and juice is a more modern adaptation.
Provided by Lannice Snyman
Categories Beef Garlic Lamb Onion Bake Casserole/Gratin Lemon Raisin Apple Almond Winter Family Reunion
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.
- Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .
BOBOTIE
The South African national dish, bobotie, is a meat pie of coarsely ground lamb with plenty of curry, bay or lemon leaves and fruits, covered with a custard of milk and eggs, as homey and much loved as meatloaf is in the United States.
Provided by Marian Burros
Categories dinner, casseroles, one pot, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Combine the bread and milk in a small bowl, and let the bread soak for 10 minutes.
- In a heavy saucepan melt the butter and the oil; then, stir in the onions and cook slowly until they are soft and translucent.
- Add the curry, sugar, salt and pepper, and stir for about 30 seconds.
- Stir in the lamb, and saute until well browned. Add the lemon juice, bring the mixture to a boil and remove from heat.
- Drain the bread, and squeeze to dry it completely, reserving the drained milk.
- Add the bread, one of the eggs, the apple, raisins and almonds to the lamb. Beat the mixture with a wooden spoon until the ingredients are well blended. Taste for seasoning.
- Pack the mixture loosely into an ovenproof baking dish, and tuck the bay leaves underneath.
- Whisk the remaining eggs with the reserved milk until it becomes frothy. Pour this mixture evenly over the meat, and bake in the middle rack of the oven for 30 minutes, until the surface has browned and is firm.
- Serve directly from the pan.
Nutrition Facts : @context http, Calories 922, UnsaturatedFat 42 grams, Carbohydrate 20 grams, Fat 88 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 43 grams, Sodium 571 milligrams, Sugar 12 grams, TransFat 0 grams
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