Cape Malay Meatloaf Recipes

BOBOTIE - CAPE MALAY MEATLOAF

Steps:

• Line a 9 inch loose bottomed cake tin with a non-stick baking parchement. Preheat oven to 180°C.
• Heat the oil in a large non stick frying pan and cook the onion and garlic until lightly browned. Add the meat and brown.
• Remove from the heat and and mix in the spices, breadcrumbs, vinegar, beaten eggs, sultanas, apricot jam and salt to taste. Turn the mixture into the prepared tin.
• Mix well topping ingredients , season well and pour on top of the meat. Scatter the chopped coriander leaves on top.
• Bake 1 hour. carefully unmould bobotie. Serve cut into wedges.

BOBOTIE - SOUTH AFRICAN CAPE MALAY CASSEROLE

Steps:

• Soak the bread in the cup of milk, set aside.
• In a large, non-stick skillet, brown the ground beef.
• Add the onions, garlic, curry powder and turmeric and cook until the onions are soft.
• Add sugar, vinegar, raisins, apple, salt and pepper.
• Pour in water and gravy mixture and cook gently until it starts to thicken.
• Remove from heat and cool slightly.
• Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks.
• Fold into meat mixture together with the beaten egg.
• Place the meat mixture into a greased 9 x 9" casserole dish and bake at 350°F for 15 minutes.
• Remove from oven and cool completely.
• Prepare custard topping.
• For the custard topping: beat together the milk, eggs and salt.
• Gently pour over the cooled meat mixture.
• Sprinkle with nutmeg and place bay leaves on top.
• Return casserole to oven until the top is set- about 20 to 25 minutes.
• Serve warm (not hot or better still, room temperature) alongside yellow rice and sambals on the side.
• Cook rice in the usual manner adding turmeric and salt to the water.
• Drain and fluff up, add almonds.
• Place the sambals in small serving dishes and allow guests to help themselves.