BOBOTIE – in the Thermomix

The boys and I love to try different food! Last night the meal was chosen because I am in a facebook group where we decided to play Ready Steady Cook.  This is a TV show in Australia (not sure if it is overseas also..) where people are challenged to make meals out of certain ingredients.  The ingredients we were given: Tomato, Almonds & Spinach.  So.. I googled for a while and discovered Bobotie! We could use the ingredients in any form.

bobchallenge
Almonds, Tomato, Spinach.

So.. out came the thermomix! Even though I’d found a recipe in a different form, I managed to create this in the TM by adapting from another recipe.

Here are the links – I will put in the recipe I used at the end, however I’m not quite good enough yet to convert it in words to suit the TM.  When I DO – I will update this post accordingly!

Bobotie (South African Curry Pie) – Taste.com.au

Bobotie – Recipe Community

Firstly I prepared the bread – I used bread crumbs, which I made myself, in the TM – from my own bread rolls.  I put them in a slow oven to start with because I could – and they were crispy – turns out they didn’t need to be, because I had to soak them in milk.

bobbread
Breadcrumbs soaking in milk (right)

In with the first ingredients.. and munched them up in the TM..

bobmix
This REALLY beats chopping everything by hand! Takes a matter of seconds and voila!

Then I got SO involved with the cooking process, I didn’t take any more photos till the very end when I had served! Oh dear! It really is an easy recipe to follow – wanted to serve them in individual portions so selected smaller pie dishes.  I wanted to use balti dishes, however wasn’t sure if they are safe to use in the oven – they’re stainless steel with a copper base. $2 each at Kmart!

balti dish
Balti Dishes

So, here’s the finished product, including the yummy salad that goes with it in the taste.com.au recipe.

bob2
Dinner is served, with tomatoes on the floor 😉

I served them on a paddle board – which ended up being quite funny! Placed the tomatoes in the middle to make it look pretty, and placed the board on the table for son2 to have his dinner.  He asked me why I had put the tomatoes on the floor!! What the? Oh dear…  Had to explain the paddle board was, in kind, his PLATE! Too funny! Anyway, he ate his feed, and went back for seconds!

It really was delicious and if you’re wanting something different – this is it!

Here is the recipe:

  • Ingredients
  • Nutrition:
    Energy
    3359kJ
    Fat saturated
    8.90g
    Fat Total
    29.20g
    Carbohydrate sugars
    25.70g
    Carbohydrate Total
    48.30g
    Dietary Fibre
    5.50g
    Protein
    86.10g
    Cholesterol
    311.00mg
    Sodium
    537.00mg
  • 1/2 cup (35g) fresh breadcrumbs
  • 1 cup (250ml) milk
  • 2 tablespoons olive oil
  • 1 each onion and carrot, finely chopped
  • 2 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 1kg beef mince
  • 2 tablespoons mild curry powder
  • 6 fresh curry leaves, chopped, plus extra to serve
  • 1/2 cup (85g) raisins
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons fruit chutney (see notes) or spiced tomato chutney
  • 1 cup (250ml) Campbell’s Real Stock Beef
  • Juice of 1 lemon
  • 2 eggs
  • 1/2 teaspoon ground turmeric

Apple salad

  • 1 rooibos tea bag
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Juice of 1/2 lemon
  • 150g mixed rocket and baby spinach
  • 1 apple, thinly sliced
  • Method
  • Notes
  1. Step 1

    Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed.

  2. Step 2

    Meanwhile, heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant. Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes. Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 2-cup (500ml) ovenproof dishes. Cover with foil and bake for 25-30 minutes.

  3. Step 3

    Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.

  4. Step 4

    Meanwhile, for the salad, soak tea bag in 1/4 cup (60ml) hot water for 10 minutes to infuse, then cool. Discard tea bag and mix with honey, mustard and lemon juice. Season, then toss with leaves and apple

  5. Step 5

    Garnish the bobotie with the extra curry leaves, and serve with the salad.

Notes (from the taste site):

Fresh curry leaves and lemon leaves are from selected greengrocers

We used South African Mrs H.S. Ball’s Original Chutney, from supermarkets; substitute spiced tomato chutney

Rooibos (South African ‘red bush’ herbal tea) is available from supermarkets.

 

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