Monday, 18 June 2012

Bobotie en Geel Rys vir aandete....

Slightly sweet, spiced minced dish
This CAPE MALAY BOBOTIE RECIPE is for a plain version of the traditional Bobotie recipe, in that it omits the usual fruit and has less spices. It makes a pleasingly spiced slightly sweet dish, with a very light curry flavor.

A recipe for the more traditional and elaborate fruity version of Bobotie may be found by clicking Cape Malay Bobotie Recipe

You will need:
  • 1 lb beef, minced
  • 2 eggs
  • 2 slices stale white bread
  • 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 turmeric½ tsp salt
 The bobotie topping
  • 1 egg, lightly beaten
  • ½ cup milk
  • bay leaves or lemon leaves for garnishing

To make the bobotie filling
  1. Pre-heat the oven to 325 o F.
  2. Remove the crusts from the bread and the soak it in water for 10 minutes, squeeze out the excess and then crumble.
  3. In a large frying pan, heat the oil and braise the onion until golden.
  4. Break the two eggs into a large bowl and beat lightly. Mix in the mince
  5. Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, turmeric and sugar to the mince, mixing well.
  6. 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.
 To make the bobotie topping
  1. Combine the other egg with the milk and beat well.
  2. Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish.
  3. Return to the oven and bake at 350 o F for 10 minutes, or until the topping has set.
  4. Serve the Bobotie with a large green salad and yellow rice.
  • 2 cups uncooked rice
  • 2 teaspoons cinnamon
  • salt to taste
  • 1 tablespoon turmeric
  • 1 tablespoon sugar
  • 1 cup seedless raisins (optional)
  • 1 tablespoon butter (or margarine)
  • water
To make
  1. Add all the ingredients, except the raisins, into a large pot and boil in water for 30 to 40 minutes. 
  2. Add the raisins and simmer for 45 - 60 minutes.
  3. Remove from the stove and transfer into a dish. Serve with the bobotie immediately.