Bobotie
photo by KateL
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 44.37 ml oil
- 29.58 ml curry powder
- 1 large onion
- 1 large apple, like Granny Smith
- 400 g ground beef
- 50 ml breadcrumbs
- 100 ml milk
- 9.85 ml thyme
- 9.85 ml tarragon
- 29.58 ml lemon juice
- 50 ml almonds, chopped
- salt
-
On the top
- 2 eggs
- 300 ml milk
- 4 bay leaves
directions
- Preheat oven to 175 C/350°F.
- Chop the onion and the applie. In a large bowl, mix the milk and bread crumbs, and grease a shallow dish.
- Heat the oil in the pan and add curry powder, then add onions. Saute until onion is transparent, then add the chopped apple.
- Transfer onion/apple mixture to the breadcrumb mixture. Saute the beef until brown, then add that to the onion/breadcrumb mixture. Season with spices and the chopped almonds, pour into the oven dish.
- Mix eggs and milk and pour over the dish. Place the bay leaves are decoration. Bake for 40 - 50 minutes.
- Serve with potatoes and green salad.
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Reviews
-
This was a nice change of pace for us - reminded us of sausage (I used the fennel) without the unhealthy attributes of sausage. I used a mellow Madras curry powder, and it did not overwhelm us. We loved the accent of apples. After a lunch for 3 adults (with 2 hearty appetites), we had about half left over. We plan to reheat that for breakfast with fried eggs on the side. I took off one star only because there was a lot of liquid, making it difficult to get clean slices. I wonder how this would turn out if I used a meatloaf pan with an insert to drain off the excess liquid (I would probably halve the recipe). Sorry I forgot about the bay leaf garnish before I put it in the oven.
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I've had this saved to try for a couple of years and finally got around to making it. Now I wish I hadn't waited so long. This was wonderful. My only comment is that I probably should have cooked it just a little longer as it was pretty wet, creating a little puddle on the plate that I sopped up with a paper towel. Still, it didn't affect the flavor at all. I stuck with the recipe exactly except for subbing fennel seeds for the tarragon and using pine nuts instead of almonds. Yum!
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Tweaks
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I've had this saved to try for a couple of years and finally got around to making it. Now I wish I hadn't waited so long. This was wonderful. My only comment is that I probably should have cooked it just a little longer as it was pretty wet, creating a little puddle on the plate that I sopped up with a paper towel. Still, it didn't affect the flavor at all. I stuck with the recipe exactly except for subbing fennel seeds for the tarragon and using pine nuts instead of almonds. Yum!
RECIPE SUBMITTED BY
After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.