500g minced meat
1 thick piece of sliced bread, soaked in 250ml of milk
2 medium onions, sliced, (fry this in 25ml of butter)
Add 1 Tablespoon of curry powder
1 teaspoon of salt
1 tablespoon of sugar
2 tablespoons vinegar
1/2 teaspoon turmeric
3 bay leaves
2 eggs
Drain milk from the bread, then mash bread with a fork and add it to the meat.
Add this to the curried onion mixture and cook. Stir well. Add a well beaten eggs to the meat mixture and mix. Put this mixture into a greased pie plate. Beat 1 egg with balance of milk made up to 250 ml of milk. Season with pepper and salt and pour this custard mixture over the meat mixture.
Dot a few pieces of butter on top of the mixture, adding bay leaves or lemon leaves, and place in another dish or pan of hot water. Place in an oven, pre-heated to 180 degrees Celsius. Bake for 30 to 40 minutes until the custard is set and lightly browned
Serve with yellow rice, sliced tomatoes and chutney. Yellow rice, with raisins, is often served with Bobotie.
BOBOTIE RECIPE
2 onions, thickly sliced
1 slice white bread
1 cup milk
2 pounds lean ground beef
1 tablespoon curry powder
3 eggs
1 tablespoon white sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric (optional)
2 tablespoons vinegar
3 tablespoons chutney
6 almonds, chopped
1/2 cup raisins
4 bay leaves
In a large skillet, pour in just enough water to cover the bottom. Bring to a boil and add the onion slices. Cook until the onions appear translucent. Remove the onions and finely chop them. Drain water from pan and return to the heat. Return the onions to the hot pan and brown slightly. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Soak the slice of bread quickly in the milk and squeeze it out. Set the drained milk aside. Crumb the bread. Place in a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
Place the mixture in a greased 7x11 inch baking dish. Insert the bay leaves into the meat. Bake in a preheated oven for 1 hour.
Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.
1 slice white bread
1 cup milk
2 pounds lean ground beef
1 tablespoon curry powder
3 eggs
1 tablespoon white sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric (optional)
2 tablespoons vinegar
3 tablespoons chutney
6 almonds, chopped
1/2 cup raisins
4 bay leaves
In a large skillet, pour in just enough water to cover the bottom. Bring to a boil and add the onion slices. Cook until the onions appear translucent. Remove the onions and finely chop them. Drain water from pan and return to the heat. Return the onions to the hot pan and brown slightly. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Soak the slice of bread quickly in the milk and squeeze it out. Set the drained milk aside. Crumb the bread. Place in a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
Place the mixture in a greased 7x11 inch baking dish. Insert the bay leaves into the meat. Bake in a preheated oven for 1 hour.
Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.
TRADITIONAL BOBOTIE
1 onion, chopped
1 slice of white bread
2 tablespoons apricot or peach jam
2 tablespoons chutney (or mix 1 tablespoon jam with 1 tablespoon of mayonnaise)
1 tablespoon oil
3 eggs, beaten
1 cup milk
2 tablespoons of lemon juice
2 teaspoons of curry powder or curry paste
1 teaspoon turmeric
2 bay leaves (or lemon leaves)
salt to taste
Soak the bread in half a cup of milk. Drain the milk and add the bread to the minced meat.
Add the jam, chutney, lemon juice, curry powder, turmeric and salt. Mix well.
Heat the oil in a large pan. Add the onion and cook till soft. Add the meat mixture and brown, stirring all the time.
Put the mixture into a greased ovenproof dish.
Beat the rest of the milk and the eggs. Pour the egg mixture over the meat mixture. Carefully place the bay leaves (or lemon leaves) on top of the mixture and bake in the oven at 350 degrees Fahrenheit until the eggs are set. This should take about 45 minutes.
EGG COCKTAIL
8 or more hard boiled eggs
mayannise
Dash cayenne pepper
Boil eggs for 8 mins
Set aside to cool down,
Cut half and spoon yellow yolks out from white and place small bowl
Add mayannise to yellow yolks and mix well
Spoon mixture of yellow yolk into white
Add dash cayenne pepper each eggs
Serve it cold
CURRY VEGETABLES
1 packet patty pan
1 packet baby marrow, cut half
1 packet thin bean, cut half
5 potatoes, cut quarter
1 packet thin strip carrots
1 big onion
1 red pepper
1 yellow pepper
1 packet diced butternut
10 ml mixed herbs
10 ml origanum
5 ml hot curry powder
2 ml cayenne powder if neccessary
1 liter chicken stock
Heat oil and butter in pressure cooker or heavy saucepan
Add onion, fry until soft golden, set aside
Add carrots and beans, fry until meduim soft,
Return onions and add all spices , stir around,
Add pototoes, patty pans, baby marrows, chicken stock cover lid simmer until potatoes half cooked
Add peppers, butternuts , simmer futher untill all vegeatbles cooked
Spotten spoon to take all vegetables out from liquid, place in ovenproof casserole dish with lid and keep warm
Serve with meat of your choice
LEG OF LAMB
3 kg Leg of lamb leave fat on10 ml Mixed herb spice
10 ml Garlic spice
10 ml Origanum spice
10 ml Thyme spice
10 ml Thyme spice
Pre-heat oven to 180
Pat leg of lamb dry, rub spice all over leg of lamb and place in heavy duty tin foil and close up
Other tin foil and fold and put in heavy duty roast pan and put leg of lamb on top of tin foil
Put leg of lamb in oven and cook for 2 hours and check for fat drained from lamb and spoon fat and pour over lamb.
leave lamb in oven further hours until cooked but make sure fat asbored away and spoon again over lamb
When cooked open foil and bake to grill on top lightly brown
HAWAIIAN RICE
1 Red pepper, unseeded, diced
1 Yellow pepper, unseeded, diced
1 Green pepper, unseeded,diced
3 or 4 Spring onions, sliced
1 x 410g pineapple pieces, drained (if you want to)
oil for frying
Heat oil in deep frying pan, add peppers, stir for 5 mins in low heat until medium soft
Add yellow rices, stir slowly
Add onions, pineapple piece , stir slowly
Serve with Sweet and Sour Chicken
BEEF OLIVES
125ml grated parmesan cheese
30ml toasted cashew nuts, roughly chopped
8 beef minute steaks
500ml boiling water
125ml marinated sundried tomatoes, roughly chopped
60ml basil leaves, finely shredded
1 egg, beaten
30ml olive oil
1 KNORR Beef Stock Cube
Combine breadcrumbs, sundried tomato, parmesan, basil, cashew nuts, egg and salt and pepper in a bowl
Spoon 2 tablespoonfuls of the bread mixture onto one end of steak
Fold in sides and roll up
Secure with toothpicks
Repeat with remaining steaks and bread mixture
Heat oil in a large frying pan over medium-high heat
Cook beef olives, in batches, for 2 to 3 minutes or until browned
Transfer to a plate
Pour stock into pan and bring to the boil
Return beef olives to the pan and reduce heat to medium-low
Simmer, turning occasionally, for 10 minutes or until cooked through
Transfer beef to a plate
Cover with foil
Increase heat to high
Simmer sauce for 5 minutes or until thickened slightly (add a splash of wine, if you like)
Remove toothpicks
Place beef olives on plates
Spoon over sauce and serve with steamed vegetables, if desired
SWEET AND SOUR CHICKEN
2 meduim carrots, scraped and sliced
1 Red pepper, seeded and diced
2 Onions, chopped
1 x 410g tin pineapple pieces, drained liquid for sauce
100 ml vinegar
37,5 ml brown sugar
37,5 ml tomato sauce
30 ml cornflour
12,5ml soy sauce
salt and pepper to taste
Heat oil and fry onions until transparent and set aside
Add chickens, stir for 5 mins, add carrots, peppers, with little salt water,
Simmer for 10 mins, stir all time to prevent sticking,
Add onion, pineapple pieces stir for 5mins
Make pineapple syrup up to 500ml water.
Heat syrup,vinegar, sugar and tomato sauce until boiling.
Mix cornflour with little water to smooth paste and add to syrup, stirring until boiling and smooth.
Add soy sauce and season to taste
Add cooked chicken and vegetable mixture to sauce and heat through.
Serve with hawaiian rice or yellow/white rice.
Serves six to eight
PERI-PERI CHICKEN CASSEROLE
8 chicken thights
garlic & herb seasoning
4 baby onions, peeled and quartered
2 red peppers and 1 yellow pepper, halved lengthways, seed and sliced in strips
1 cup (250ml) cherry tomatoes, halved
6 garlic cloves, sliced
1 cup (250ml) hot water
2 tsp (10ml) chicken stock powder
1 x 200 ml peri-peri coat and cook sauce
GERMOLATA:
1/2 cups (125ml) chopped parsley
3cloves garlic, crushed
1 Tbsp (15ml) grated lemon peel
Method
Preheat oven to 180 C
Season chicken to taste with garlic & herb seasoning.
Set aside.
Toss vegetables together in an 20cm x 30cm ovenproof dish. Season lightly with garlic & herb seasioning.
Mix water and stock powder. Pour around vegetables (taking care not to wash off spices).
Place chicken on top of vegetables, best side up, Pour peri-peri sauce over top.
Cover with foil and bake for 30 mins. Remove foil and bake further 25 mins.
Toss germorata ingredients together and sprinkle over chicken just before serving.
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