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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is the vegetarian version of the south african meatloaf dish. I haven't made this yet but do let me know. I had this cutting from a magazine but I don't know which magazine it was. Ingredients:
2 slices white bread, crusts removed |
115 ml milk |
1 tablespoon butter |
1 tablespoon oil |
2 medium onions, finely chopped |
250 g macadamia nuts (or unsalted peanuts) |
100 g blanched almonds |
2 garlic cloves, finely chopped |
2 green chilies, seeded and finely chopped |
2 1/2 cm fresh ginger, peeled and grated |
2 large carrots, peeled and chopped |
1 teaspoon mixed spice |
1 teaspoon curry powder |
100 g dried apricots |
1 small lemon |
4 fresh bay leaves |
150 ml yogurt |
2 eggs |
Directions:
1. Preheat oven to 190°C Soak the bread in the milk.
2. Melt the butter with the oil in a frying pan and fry the onions for 10 minutes until soft and slightly browned.
3. Put the nuts ina baking tray and bake for about 5 minutes until golden, then chop roughly.
4. Add the garlic, chillies, ginger, carrots and spice to the onions and cook over a low heat for 3 minutes, stirring.
5. Add the soaked bread and milk, stirring well to break up all the bread.
6. stir in the nuts and apricots.
7. 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.
8. Spoon the mixture into a greased shallow 1.5 liter ( 2 3/4 pint) ovenproof dish.
9. Arrange bayleaves on top, then scatter lemon zest. bake 15 minutes.
10. whisk the eggs and yogurt together, season then pour over bobotie.
11. Bake for 30 mintes until the topping is set and golden.
12. Serve with yellow rice.
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