BOBOTIE (EASY MICROWAVE FIX)
This is recipe #5 from *Microwave Cooking* by Lorna Rhodes. During ZWT last yr, I made Ev's excellent Recipe #62202 using lamb. This Bobotie recipe is a not-as-highly-spiced microwave version that uses beef instead. I'll prob opt to spice it up a bit & use lamb again, so feel free to do the same. (Time does not include 5 min standing time) *Enjoy* !
Provided by twissis
Categories Fruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place butter & oil in a lrg bowl & microwave on HIGH for 1 minute. Add onions + garlic, cover & cook for 2 minutes. Stir in curry powder & cook for 2 minutes.
- Mix in the grd beef & cook on HIGH for 5 minutes. Add sultanas, chutney, breadcrumbs, 1 egg, salt & pepper. Mix well & turn into a microwave serving dish.
- Beat remaining egg in the milk, pour over the meat & sprinkle w/almonds. Place the bay leaves on top & cook on HIGH for 15 minutes. Leave to stand (covered) for 5 minutes, remove bay leaves & serve immediately.
- NOTE: After the meat is cooked in Step #2 of the prep, I will opt to transfer the cooked meat to the microwave serving dish w/a slotted spoon, allow the accumulated meat drippings & rendered fat to rest & then skim the fat from them so I can add the spiced juices to the meat mixture for the final cooking stage.
Nutrition Facts : Calories 650.2, Fat 42.8, SaturatedFat 16.2, Cholesterol 242, Sodium 266.2, Carbohydrate 26.8, Fiber 3, Sugar 11.8, Protein 39.8
FRENCH STYLE PATE (EASY MICROWAVE FIX)
When we go to the U.S. ea yr & visit *SusieQusie* in Dallas, we always go to *Half Price Books* & I usually find a cookbook treasure on the clearance table. This yr it was a little jewel titled *Microwave Cooking* by Lorna Rhodes & it had some great recipes to help me (us) use our microwave to its full potential. I'm really into that now as it's fast, gives you an "extra oven" that doesn't heat up your kitchen & helps relieve the stress of entertaining. This is the 1st recipe from it I will enter & it combines the starter & salad courses or stands alone as a luncheon entrée if served as suggested. (This is fixed the day b4 intended use & time does not include chilling overnight) *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 25m
Yield 6 Slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Lay the bacon rashers flat on a cutting board & stretch w/the back of a knife. Use half of the bacon to line a 1 lb microwave safe loaf pan or terrine.
- Combine the chicken livers, grd pork & sausage meat in a bowl. Cover & cook on HIGH for 6 minutes or till the meats are fully cooked, stirring twice during cooking.
- Transfer mixture to a blender or food proc. Add the next 5 ingredients (garlic thru salt & pepper) & mix till smooth.
- Spoon the mixture into your prepared pan or terrine & cover w/the remaining bacon. Place 3 bay leaves on top, cover w/greaseproof paper & cook on HIGH for 4 minutes. Allow pate to cool. Cover w/foil, weight down & chill overnight.
- TO SERVE: Remove bay leaves, turn out onto a serving plate & slice. Serve w/French bread & a green salad.
- NOTE: While the recipe doesn't say to do this & I haven't made this dish, I will drain the cooked meat mixture of the rendered fat as the bacon will add flavor & moistness in the final cooking stage.
BEST BOBOTIE
This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!
Provided by trixie
Categories World Cuisine Recipes African
Time 1h55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 767.2 calories, Carbohydrate 34.2 g, Cholesterol 196.1 mg, Fat 55.2 g, Fiber 2.4 g, Protein 34.3 g, SaturatedFat 20.7 g, Sodium 831.3 mg, Sugar 20.3 g
BOBOTIE
When it comes to homey, tasty comfort food, it doesn't get better than this. Bobotie is a South African classic similar to shepherd's pie--a casserole layered with sweet and spicy ground meat topped with an egg custard in lieu of the Western mashed potatoes. I like to use a meatball combo of beef, pork, and veal (1/3 of each), my own spice blend, and red currant jelly for a rich flavor. Oh, and making these in individual ramekins makes it easier to bake them off in a water bath, which gives a creamy, custardy texture to the egg topping (instead of a quiche-like one).
Provided by Aliya LeeKong
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F.
- Place bread in a bowl and cover with milk. Let sit until ready to use, turning if necessary to make sure the entire piece of bread is soaked.
- Heat a large skillet over medium heat. Add oil and then the onions, chilies, and ginger with a bit of salt to draw out the moisture. Saute for 4 to 5 minutes, until the onions are translucent. Add in the garlic and spices and saute for another 30 seconds to a minute, until the garlic is fragrant. (If necessary, add a bit of water to slow the cooking down.)
- Increase the heat to medium-high and push the vegetables aside a bit. Combine the different ground meats if necessary and add the ground meat and brown for 3 to 4 minutes. You can add a drizzle of canola oil if your pan is looking very dry. You want to develop color and deepen the flavor of the ground meat. Using a wooden spoon or a spatula, break up the meat with the onions and spices to mix. Add the preserves, malt vinegar, and tomato and season with salt. Lower heat and simmer uncovered for 15 to 20 minutes for all of the flavors to meld. Taste and adjust seasoning.
- Transfer mixture to a bowl using a slotted spoon and let cool briefly. Wring out excess milk from the bread and add to the meat mixture. Mix thoroughly, breaking up the bread, and season if necessary. Fill 4 (10-ounce) ramekins 3/4 full with meat mixture and place ramekins in a roasting pan or baking dish.
- Combine eggs, heavy cream, and pinch of salt and pour to fill ramekins to the top.
- You want to bake these in a water bath, so fill the roasting pan or baking dish with boiling water until it comes at least halfway up the sides of the ramekins (see Cook's Notes).
- Cook at 350 degrees F for 25 to 30 minutes or until the custard is set. You want the custard to be supple, so don't overcook or it turns into an omelet topping. If it jiggles a bit in the center, that's fine. Just let it sit in the water bath once you've taken it out of the oven to firm up a bit.
- Let cool for a few minutes before serving. Serve in the ramekins topped with chopped chives.
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