Meatless meals need not be without texture, taste or excellent nourishment. Serve this bobotie as the main dish with nutty brown rice and colourful vegetables or salad. Leftovers will step in well as a side dish with meat or fish. Also see the traditional Bobotie recipe.
1 large onion, finely chopped
½ cup (125 ml) peeled and chopped tomato – fresh or canned
1 banana, peeled and diced
1 large cooking apple, peeled, cored and finely diced (e.g Granny Smith)
1 tbsp (15 ml) olive or any favourite vegetable oil
2 slices wholewheat or brown bread, crusts removed and crumnled
1 cup (250 ml) milk
2 cups (500 ml/200 g) ground macadamia nuts
1 Tbsp (15 ml) favourite mild curry powder
½ – 1 tsp (2.5 – 5 ml) hot curry powder (optional)
1 tsp (5 ml) turmeric
good pinch each ground ginger, cumin and coriander
1 tsp (5 ml) vegetable stock powder
¼ tsp (1 ml) salt
2 tsp (10 ml) apricot jam or fruit chutney
2 tsp (10 ml) white vinegar
1 large egg
Topping
2 large eggs
125 ml milk
3 – 5 young lemon or bay leaves (optional)
To serve – Sambals
Small separate bowls with diced cucumber, pineapple, colourful mixed peppers, snipped spring onion and fruit chutney
- Sauté the onion, tomato, banana and apple in the oil for 5 minutes.
- Pour the milk over the bread to soak while sautéing.
- Add all the remaining ingredients and stir to combine evenly.
- Transfer the mixture to an ovenproof dish of a suitable size and smooth the top.
- Set the oven at 180 º C and bake the bobotie for 20 minutes.
- Beat together the eggs and milk and pour over the bobotie.
- Arrange the leaves on top decoratively and continue baking for another 20 minutes until the topping becomes attractively golden brown and set.
- Serve with Yellow Brown Rice & Raisins.
6 to 8 servings.
Notes
Leftover Bobotie can be used as a filling for Phyllo Triangles.
Recipe by Carolié de Koster.
*****************************
Yellow brown rice with raisins
Turmeric, widely used in Cape Malay cooking, colours and flavours the rice. Raisins add texture and sweetness while the cinnamon stick creates a mysterious aroma to the rice. Brown rice is recommend but white rice may also be used.
1 cup (250 ml) brown rice
1 cup boiling water to soak the rice
1 tsp (5 ml) sugar
½ tsp (2.5 ml) salt
1 tsp (5 ml) turmeric
1 Tbsp (15 ml) butter or margarine
2 ½ cups (375 ml) water
¼ cup (60 ml) raisins or sultanas
1 small cinnamon stick
- Place the rice in a saucepan and cover with the boiling water. Allow to soak at least an hour. Rinse the rice with the soaking water and drain.
- Add all the remaining ingredients to the saucepan and bring to boil.
- Turn down the heat, cover partly and allow to simmer gently for about 30 minutes or longer if necessary until the rice is tender to taste and dry.
- Remove the cinnamon stick, fluff lightly with a fork and serve hot.
Notes
Soaking brown rice not only shortens the cooking time but softens the outer husk to make the rice deliciously palatable.
Recipe by Carolié de Koster.