Stephanie da Silva's Babootie Collection

From: (Stephanie da Silva)

Date: Tue, 13 Jul 93 12:21:56 CDT



4 oz mince (beef)
Small onion chopped
1/2 small cooking apple chopped
1/2 oz butter
10 whole almonds, roughly chopped
1/2 level tsp hot curry powder
1/2 tsp brown sugar
1 dessertspoonful lemon juice
1 large egg
2.5 fl. oz. milk
1/2 oz bread without crusts

Preheat oven to 300F/150C/gas mark 2

Heat butter in heavy frying pan and soften onion and apple
for 10 mins.  Stir in almonds, turn up heat and add mince.
Cook to colour for 5 minutes, stirring.  Add curry powder,
sugar, lemon juice, seasoning and cook for a few minutes
more.  Meanwhile, whisk eggs and milk together, pour half
mixture onto bread in a basin and soak for 5 mins.  When
soft, beat well and add to meat mixture.

Put in 1 pint ovenproof dish, pour on rest of milk mixture
and bake for 45 mins.
Traditional Bobotie

1 Thick slice white bread
250ml milk
1 large onion, finely chopped or coarsely grated
25ml cooking oil
37,5ml lemon juice
10ml curry powder
5ml sugar
5ml salt
pinch of pepper
500g minced mutton or beef
2 eggs
12,5ml fruit chutney
3 fresh lemon leaves (optional)

Soak the bread in the milk.  Using a large frying pan or a heavy-based
saucepan, saute the onion in the cooking oil until it is lightly
browned.  Combine the lemon juice, curry powder, sugar, salt and
pepper and stir the mixture into the onion.
Squeeze most of the milk out of the bread, keeping the milk for later.
Mash the bread and add it to the onion mixture.  Add the minced meat,
1 egg and all but 100ml of the milk.  Mix well.  Add the chutney and
allow the mixture to cook for a while, stirring often.
Preheat the oven to 180 Celcius (350F).  Grease a 1,5l ovenproof dish,
or spray it with non-stick cooking spray.  Transfer the meat mixture
to the dish.  Place in the oven for a few minutes.
Beat the remaining egg and the 100ml milk.  Pour the mixture over the
bobotie.  Roll the lemon leaves into funnels and insert them in the
bobotie.  Bake the bobotie for 30min.  Serve hot.

--=Fruity Bobotie=-- (Microwave)

15ml butter or margarine
1 small onion, chopped
1 clove garlic, crushed
15ml curry powder
5ml tumeric powder
30ml lemon juice
350g minced meat (lamb or beef)
1 slice white bread (soaked in a little milk)
30ml apricot jam or fruit chutney
60ml seedless raisins
1 small cooking apple (peeled and grated)
1 ripe banana, mashed
50ml red wine or stock cube
salt to taste
3ml gravy browning
2 bay leaves

  1 large egg
  125 ml milk (fresh milk added to the excess milk drained from bread)

Place butter/margarine in a shallow glass dish, microwave on full
power (100%) for 30 seconds.  Add onion and garlic, microwave on full
power for 3 minutes.  Mix curry powder, tumeric & lemon juice and add
to onion.  Blend well.  Add mince, mix well with fork, cover and
microwave on full power for 3-4 minutes stirring once or twice with
fork to break up any lumps.  Drain milk from bread and set aside to
use for topping.  Mash soaked bread with fork and add to meat mixture.
Add apricot jam/chutney, raisins, apple, banana, wine/stock, seasoning
and gravy browning and mix well.  Cover and microwave on medium-high
(70%) for 5 minutes, stirring once.  Lightly grease glass dish and
place mixture in dish, smoothing and raising it slightly in the
centre in such a way that when the topping is added, most will settle
around the edges of the dish.  Arrange the bay leaves on top of the
bobotie mixture.  Beat the eggs and milk and pour the topping over the
meat, microwave the bobotie, uncovered, on medium power (50%) for 10
minutes or until the topping has set.  Bobotie can be frozen at this
stage (if required), provided it has cooled down completely
beforehand.  Place in preheated oven (180C) for 10 minutes to brown
topping slightly before serving.


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