Recipe by Norahs Girl
A vegetarian version of the traditional South African *Bobotie* (a spicy mince dish with a savoury custard topping).
Top Review by Muzicgirl
In adapting this recipe from the metric to US measurements, I had to approximate a few things, guess at some others. I changed some measurements slightly, and added a couple of ingredients,too. But overall, I found this recipe delicious, and so did everyone who tried it. Here are my notes: My first try at vegetarian version of this traditional South African dish. I developed this version based on several different versions on recipezaar.com, but primarily on # 12243 It came out like a sort of fruit & nut curry, very flavorful. 2 tablespoons olive oil 2 tablespoons butter 2 large onions, diced 4 garlic cloves, pressed 1 cup carrots, grated 1 Tablespoon fresh ginger, grated 1 Tablespoon curry powder 1 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon ground cinnamon 1 tablespoon lemon juice 2 finely diced green chiles (I used serranos) Â½ cup golden raisins, soaked in white wine 2 slices hearty multi seed whole grain bread, crust removed, soaked in 2/3 cup vegetable stock Â½ cup macadamia nuts, finely chopped Â½ cup finely chopped almonds 1 (15 ounce) can chickpeas, rinsed, drained and mashed topping 1 2/3 cups buttermilk 3 eggs Â½ teaspoon salt 1. Preheat oven to 400Â°. Grease 9 x 13 casserole pan. 2. Tear bread into pieces in small bowl. Cover with veggie broth and set aside. 3. Also set aside Â½ cup golden raisins with just enough white wine to soak them in. 4. SautÃ© the onions in the oil/butter mixture, cover and cook over low heat about 20 minutes. 5. In a small bowl, mix the garlic, carrots and ginger together. Add to onion mixture and cook another 10 minutes. 6. Add curry, coriander, turmeric, cinnamon, chiles, lemon juice and raisins (drain off the white wine, and drink it.) 7. In a medium sized bowl, mash chickpeas and combine with chopped macadamias and almonds. 8. Mash the bread that was soaked in the stock with a fork, and stir into nut and chickpea mixture. 9. Add nut/chickpea mixture to onions and spices mixture, blend well. 10. Press mixture into prepared pan. 11. Beat the topping ingredients together and pour over bobotee. 12. Bake at 400 for 30 minutes or until custard has set and the top is golden brown. Notes: Next time, I would do 1 cup almonds instead of Â½ cup macadamias, Â½ cup almonds. I would make sure the almonds were very finely chopped. I would also make sure the garbanzos were very well mashed until smooth. I might sub Â¼ cup golden raisins and Â¼ cup chopped apricots for the Â½ cup raisins. I think I would add about 2 tablespoons of almond butter to the nut/chickpea mixture. I might sprinkle a little cinnamon across the top of the custard
- 30 ml sunflower oil
- 15 ml salted butter
- 3 large onions, chopped
- 4 garlic cloves, crushed or 10 ml crushed garlic
- 250 ml carrots, grated
- 10 ml fresh gingerroot, grated
- 10 ml curry powder
- 5 ml ground coriander
- 5 ml turmeric
- 10 ml garlic and herb seasoning
- 3 ml ground cinnamon
- 15 ml lemon juice or 15 ml cider vinegar
- 150 g macadamia nuts, finely chopped
- 1 (425 g) can chickpeas or 250 ml dried garbanzo beans, soaked overnight and boiled until tender
- 2 slices brown bread
- 125 ml vegetable stock
- 375 ml buttermilk
- 3 eggs
- 3 ml salt
Directions See How It's Made
- Preheat oven to 180°C.
- Sauté the onions in the oil/butter mixture.
- Cover with a greaseproof paper circle as well as a lid.
- Cook very slowly for about 20 minutes.
- Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
- Add all the spices and seasoning ingredients.
- Turn up the temperature and stir-fry the nuts and chickpeas.
- Soak the bread in the stock, mash it with a fork and add to the mixture.
- Place mixture into an oven-proof dish.
- Beat the topping ingredients together and pour over bobotie.
- Bake at 180°C for 30 minutes until set and golden brown.