|
Post by palesa on Feb 3, 2009 16:51:03 GMT
Bobotie is a South African traditional dish, normally made with mince, but I do like the lentil variation as well
Lentil bobotie Ingredients 45 ml sunflower oil 2 onions, chopped 500 g butternut or pumpkin, peeled, seeded and cubed 5 cloves garlic, crushed 7 ml chilli paste 5 ml medium curry powder 2 dried bay leaves 6 ripe tomatoes, skinned and chopped 15 ml ginger paste or freshly grated ginger root 24 sprigs fresh coriander (optional) 10 ml each sugar and salt milled black pepper to taste 250 g brown lentils, cooked (see tips) 4 jumbo eggs 400 ml milk seasoned well with salt and pepper
Method: 1. Heat oil in a large, heavy-based frying pan and sauté onions and butternut until onions are translucent, about 5 minutes. Stir in garlic, chilli paste, curry powder and bay leaves (or 4 fresh lemon leaves), then add fresh tomatoes and sauté for 3 to 4 minutes. 2. Stir in ginger, coriander and sugar, season to taste and simmer, covered, until butternut has just softened. Remove lid and cook over high heat (reduce) until liquid has almost evaporated, 15 to 30 minutes. 3. Layer lentils and vegetables in an ovenproof dish, starting and ending with lentils. Pour eggs, beaten with milk and seasoned well, over and bake at 180 ºC for 45 to 50 minutes, until golden brown and set.
|
|
|
Post by palesa on Feb 3, 2009 16:52:28 GMT
THE BOBOTIE FILLING · 1 lb beef, minced · 2 eggs · 2 slices white bread, stale with crusts removed · 1 onion, thinly sliced · 2 tbsp cooking oil · 2 tbsp hot water · 2 tbsp sugar · 2 tbsp lemon juice · 2 tsp curry powder · ½ tsp ground cloves · 1 tsp garlic, crushed · 1 tsp turmeric · ½ tsp salt
THE BOBOTIE TOPPING
· 1 egg, lightly beaten · ½ cup milk · bay leaves or lemon leaves for garnishing
Pre-heat the oven to 325o F. Soak the bread in water for 10 minutes, squeeze out the excess and then crumble.
In a large frying pan, heat the oil and braise the onion until golden.
Break the two eggs into a large bowl and beat lightly. Mix in the mince
Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, turmeric and sugar to the mince, mixing well. Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.
Topping Combine the other egg with the milk and beat well. Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish. Return to the oven and bake at 350o F for 10 minutes, or until the topping is set
|
|
|
Post by palesa on Feb 3, 2009 16:55:49 GMT
This is the recipe I meant to post, but I will leave the other one so that you can see the variations
Ingredient 10 millilitres 2 tsp sunflower oil. 2 mediums Onions peeled and chopped. 1 Clove garlic, crushed. 15 millilitres 1 tbsp curry powder. 50 grams 2 oz sultanas 5 millilitres 1 tsp dried mixed herbs. 250 grams 8 oz red lentils. 300 millilitres Half pt skimmed milk. 15 millilitres 1 tbsp vinegar. pinch Salt Ground black pepper Heat the oil in a pan and gently fry the onions for 8 minutes. Add the garlic and fry for a further 2 minutes. Mix all the ingredients together in a bowl. Place the mixture in a large greased oven proof dish and cover with foil. Cook in the oven at 180 c, 350 f, gas mark 4 for 1 and three quarter hours.
|
|
|
Post by happytraveller on Feb 3, 2009 18:30:49 GMT
Ooohh... I love Bobotie ! I have actually taken a South African cooking course (only one night though) about 2 years ago and we cooked a lovely Bobotie and lots of other things I have forgotten the names. Will print it out tomorrow, thanks for that !
|
|
|
Post by palesa on Feb 3, 2009 19:07:02 GMT
That is very intersting, what influenced you to do a South African cooking course?
|
|
|
Post by happytraveller on Feb 4, 2009 6:56:26 GMT
One of my friends is a chef and she occasionally organises courses where you can learn to cook either South African or Oriental. I was curious as I didn't know the South African way of cooking at all. It was a very funny night ! And we cooked really nice food
|
|
|
Post by grecian on Feb 4, 2009 18:15:11 GMT
What? no bananas?
I only say that as I have had this wonderful dish with bananas....
Great recipe there, OP - I have one hand written from a Saffer mate before he went back to Bloemfontein last January...I'll post it soon and we can 'Compare and Contrast'!
I will be indulging the delights of Bobotie this coming July when I fly out to see him and his wife for a couple of weeks...
|
|
|
Post by mockchoc on Feb 23, 2009 7:04:12 GMT
I'm going to make this in the next few days.
Sounds interesting and I've done very little South African food before.
|
|
|
Post by palesa on Feb 24, 2009 4:48:16 GMT
Mockers, please let me know how it turns out.
|
|
|
Post by palesa on Feb 24, 2009 4:51:13 GMT
I have just noticed that neither of these recipes cook Bobootie the way that I was taught.
Once you have placed the bobootie mixture in the dish and have poured the egg mixture of the top, you should place it in a larger dish and fill the outer dish with water, and then place in the oven.
I must admit these came from the internet, from a reliable SA Cooking site, I keep meaning to look for our family recipe.
|
|
|
Post by bixaorellana on Feb 25, 2009 4:41:27 GMT
Would putting it in the bain marie make the egg mixture puff up, or is that so it won't dry out along the edges?
|
|
|
Post by palesa on Feb 25, 2009 5:02:15 GMT
I think it is to "poach" the egg mixture, but I shall have to ask my mom.
|
|
|
Post by mockchoc on Feb 26, 2009 6:05:18 GMT
Ok I will read more about bobotie and also put it in a water bath before I make it tomorrow.
|
|
|
Post by mockchoc on Feb 26, 2009 6:38:30 GMT
I have just now looked at quite a few bobotie recipes and it seems that the water bath isn't a necessity but I'm sure it wouldn't hurt either.
I think I'll do one that is half lamb mince and half lentil.
Many seem to use chutney in them and I think that would be nice but I don't have any so not sure if I should bother to buy some.
|
|