Bobotie The Boschendals Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
• Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven 1 hour.
• While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
• Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
• As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
• Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.

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.

Steps:

• Brown the onions and garlic lightly in the oil and add the curry powder. Cook gently for about two minutes. Meantime, soak the bread in the milk and squeeze dry, saving the milk. In a large mixing bowl, add the onion mixture to the bread plus all the remaining ingredients except one egg. Mix well.
• Pack into an ovenproof dish that has been rubbed with butter. Bake at 350 degrees Fahrenheit for one hour.
• Beat the remaining egg with a little of the saved milk and pour over the top.
• Bake a further 15 to 20 minutes until the custard is set and the top a golden brown. Serve with rice and stewed apricots.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
• As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
• Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
• As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
• Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.