BOBOTIE
A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. Updated 11/5/11 to include OAMC freezing directions per Erindipity's request.
Provided by mersaydees
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Soak bread in some milk. Squeeze until dry; reserving milk.
- Saute onions in butter.
- Add curry powder and continue to saute 1 minute.
- Add meat, sugar, salt, lemon juice, and almonds.
- Beat eggs; add half to meat mixture.
- Whisk other half into milk.
- Thoroughly mix bread into meat mixture; add stock.
- Put meat mixture into greased oven proof dish; smooth top.
- Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set.
- Serve with rice and chutney.
- TO FREEZE:
- Complete through step 10. Allow to cool. Cover with foil. Freeze.
- TO SERVE:
- Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.
Nutrition Facts : Calories 347.8, Fat 21.5, SaturatedFat 8.1, Cholesterol 151.1, Sodium 187.3, Carbohydrate 11.8, Fiber 2, Sugar 3.2, Protein 26.3
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