MACADAMIA NUT BOBOTIE
A vegetarian version of the traditional South African *Bobotie* (a spicy mince dish with a savoury custard topping).
Provided by Norahs Girl
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 180°C.
- Sauté the onions in the oil/butter mixture.
- Cover with a greaseproof paper circle as well as a lid.
- Cook very slowly for about 20 minutes.
- Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
- Add all the spices and seasoning ingredients.
- Turn up the temperature and stir-fry the nuts and chickpeas.
- Soak the bread in the stock, mash it with a fork and add to the mixture.
- Place mixture into an oven-proof dish.
- Beat the topping ingredients together and pour over bobotie.
- Bake at 180°C for 30 minutes until set and golden brown.
VEGETARIAN BOBOTIE
This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could.
Provided by Cora_and_Clarice
Categories Lentil
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse lentils until water runs clear.
- Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
- Drain lentils.
- Preheat oven to 150C.
- Saute onion and tomato.
- Add curry, tumeric, salt and pepper.
- Cook for 1-2 minutes.
- Add raisins, almonds, chutney, onion and tomato to lentils.
- Mix and place in baking dish.
- Shake up topping ingredients and pour over lentils.
- Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
- Please note:.
- I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
- Also, adding a bit more diced onion will add more texture to the lentils.
Nutrition Facts : Calories 226.3, Fat 9.8, SaturatedFat 2.2, Cholesterol 142.9, Sodium 71.1, Carbohydrate 22.4, Fiber 7.8, Sugar 4.5, Protein 14.2
MACADAMIA NUT BOBOTIE
Make and share this Macadamia Nut Bobotie recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Saute onions in butter and oil.
- Cover and sweat slowly-around 20 minutes on low.
- Add garlic, carrots, and ginger and cook covered for 10 minutes.
- Add all the spices and seasonings, turn up to medium and cook for three minutes.
- Add nuts and stir.
- Add bread crumbs and stock.
- Toss well and remove from heat.
- Dip the poppadams in water to soften and then press into individual ramikins or custard cups.
- Fill each evenly with filling.
- Whip together topping ingredients and top each evenly.
- Place 1 split leaf on each.
- Bake at 350F until golden and set.
Nutrition Facts : Calories 330.3, Fat 28.9, SaturatedFat 5.2, Cholesterol 49, Sodium 101.2, Carbohydrate 15.9, Fiber 4.5, Sugar 5.9, Protein 6.5
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