Vegetarian Bobotie Recipes

VEGETARIAN BOBOTIE

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.

VEGETARIAN BOBOTIE

Steps:

• Preheat oven to 190°C Soak the bread in the milk.
• Melt the butter with the oil in a frying pan and fry the onions for 10 minutes until soft and slightly browned.
• Put the nuts ina baking tray and bake for about 5 minutes until golden, then chop roughly.
• Add the garlic, chillies, ginger, carrots and spice to the onions and cook over a low heat for 3 minutes, stirring.
• Add the soaked bread and milk, stirring well to break up all the bread.
• stir in the nuts and apricots.
• Grate the zest from half a lemon and set aside. Squeeze the juice and stir into the nut mixture, then season with salt and pepper.
• Spoon the mixture into a greased shallow 1.5 liter ( 2 3/4 pint) ovenproof dish.
• Arrange bayleaves on top, then scatter lemon zest. bake 15 minutes.
• whisk the eggs and yogurt together, season then pour over bobotie.
• Bake for 30 mintes until the topping is set and golden.
• Serve with yellow rice.

BOBOTIE

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.