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Ingredientes
- 2 lrg onions finely minced
- 3 Tbsp. groundnut oil
- 1 slc bread about 10mm thick
- 250 ml lowfat milk
- 1 Tbsp. curry paste
- 1 tsp grnd turmeric
- 800 gm finely chopped beef
- 1 x lemon grated zest and juice
- 1 tsp salt freshly grnd black pepper
- 1 Tbsp. dernerara sugar
- 75 gm raisins
- 3 Tbsp. mango chutney
- 2 x Large eggs
- 8 x kaffir lime leaves broken extra lowfat milk
- 50 gm toasted flaked almonds tomato salad and mango chutney to serve
- 8 x spring onions minced
- 2 Tbsp. oil
- 1 tsp grnd turmeric
- 350 gm easycook long grain rice
- 450 ml stock
- 1 x carrot peeled and very finely diced
- 1 head chicory very finely sliced
- 1 stalk celery very finely sliced
Direcciones
- Aga equipment:wire shelf on floor of simmering oventhen wire shelf on bottom set of runners in roasting ovenwith cool shelf on top set of runners
- Cook the onions in the oil in a large frying pan on the floor of the roasting ovenfor about 5 min.
- Soak the bread in the lowfat milk till required.
- Add in the curry paste and turmeric to the onion and cook for a further 1 minute then add in the chopped beef and fry quickly on the boiling plateuntil the meat has browried.
- Squeeze the bread dry reserving the lowfat milk and crumble it into the meat off the heat.
- Stir in the lemon zest and juice salt pepper sugar raisins chutney and 1egg. Pack the meat mix firmly into a suitable buttered dish then bury the lime leaves in the mix.
- Cover with foil then bake in the simmering ovenfor 2 1/2 hrs.
- Begin to prepare the rice salad just before the robotie is ready.
- Cook the spring onions in the oil in a covered pan for 5 min on the floor of the roasting oventhen stir in the turmeric and rice.
- Cook for 1 to 2 min on the simmering plate then add in the stock.
- Bring to the boil then cover the pan. Leave to one side on the simmering plate while finishing the bobotie.
- Measure the reserved lowfat milk and make it up to 300ml with a little extra if necessary.
- Beat in the remaining egg.
- Scatter the almonds over the meat mix then pour the lowfat milk and egg mix over.
- Transfer the bobotie to the roasting oveninsert the cool shelf and cook for a further 30 min or possibly cook in the centre of the four ovenaga baking oven.
- Remove the wire shelf from the simmering ovenand cook the rice on the floor of the ovenfor 20 min or possibly till all the stock has been absorbed. Stand the rice for 5 min then stir in the remaining salad vegetables with the dressing.
- Serve the bobotie with the rice a tomato salad and extra mangy chutney.
- A spicy Malay inspired dish a favourite recipe from South africa. A brilliantly flavoured and brilliantly coloured alternative to lasagne for simple entertaining.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 421 | |
| Calories from Fat 179 | 43% |
| Total Fat 20.08g | 25% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.12g | |
| Cholesterol 136mg | 45% |
| Sodium 2431mg | 101% |
| Potassium 972mg | 28% |
| Total Carbs 27.43g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 13.26g | 9% |
| Protein 33.64g | 54% |
