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 Salt/pepper 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 Topping: 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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