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Bobotie - vegetarian Recipe

   
 

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     Bobotie - vegetarian

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 or 4 slices of bread
1 cup / 240 ml milk
2 onions, chopped
2 cloves garlic, crushed
1 inch / 2.5cm piece fresh ginger, grated
.25 - .5 green chilli , de-seeded and chopped finely
2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander
3 tbsp parsley, chopped, 3 bay leaves
1 egg
 
4 cloves, 8 allspice berries, stick of cinnamon, salt
(for topping) 1 tsp tumeric, 1/2 tsp cinnamon powder, 1egg, 1 cup milk
oil, butter or margarine
.75 cup or 100 grams dried apricots, chopped
2 tbsp sultans or raisins
1 apple chopped
1 cup / 200 g red lentils, washed
2 cup water
1 can rosecoco or blackeyed beans, drained

Instructions
Heat oven to 400F/ 200C/ Gas 6 1. Soak the bread in the milk for about 20-30 minutes until the milk is full absorbed and the bread is really soft. When ready, with clean hands, squeeze the bread to release some of the milk (retain this milk) 2. while bread is soaking, heat the fat in a saucepan and then cook the onions till soft. Next, put in the garlic, ginger, chili, garam masala, ground cumin, ground coriander, cloves, allspice, and cinnamon stick and stir fry for a couple of minutes.
3. Add water, apricots, sultans or raisins, apple and lentils and cook for 20 minutes until the lentils are soft. Leave to cool a little. 4. While cooking, mix the soaked bread with the egg, parsley, bay leaves and beans. Add this to the lentil mix and squash with your clean hands so the beans are partly but not fully mashed. This should make a moist but not watery mix. 5. Put into a baking dish and smooth the top with a spoon.
Now, for the topping, mix the egg, with the retained milk from the soaked bread, adding more milk as necessary to make about 1 cup. Mix in the tumeric, cinnamon and salt - stir well. Pour this topping over the bean and lentil mix and put it into the oven.
Bake for 40-50 minutes or until the topping has set and is golden brown. Serve with yellow rice with raisins (easy to make by adding a little tumeric while cooking) and 'sambals' such as diced cucumber and yogurt (raita), dried coconut, chutneys or apricot jam, sliced tomatoes in a little vinegar with chopped chives or spring onions on top, chopped parsley, and sliced bananas.


Originally Submitted
12/10/2016





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