Macadamia nut bobotie

Recipe from: 9/3/1998 12:00:00 AM
Ingredients 21
Servings 8
Time

Ingredients

  • 3
    onions, chopped
  • 30
    ml
    sunflower oil
  • 15
    ml
    butter
  • 3
    cloves garlic, crushed
  • 250
    ml
    grated carrots
  • 15
    ml
    grated fresh ginger
  • 10
    ml
    curry powder
  • 5
    ml
    ground coriander
  • 5
    ml
    turmeric
  • 2
    ml
    ground cinnamon
  • 10
    ml
    garlic and herb seasoning
  • 15
    ml
    lemon juice or vinegar
  • 500
    ml
    macadamia nuts, finely chopped
  • 2
    slices white bread
  • 190
    ml
    vegetable stock
  • 5
    lemon leaves, halved
  • TOPPING
  • 250
    ml
    buttermilk, sour cream or Bulgarian yoghurt
  • 2
    eggs
  • 2
    ml
    seasoned sea salt
  • fresh coriander leaves for garnishing
 

Method

35 min
 
Braise the onions in the oil and melted butter for about 20-25 minutes. Cover the onions with a wax paper circle and lid so the flavour and moisture are retained. Add the garlic, carrots and ginger and heat for another 10 minutes while covered. Add all the seasonings, increase the heat and stir-fry for about 2-3 minutes. Add the nuts. Soak the bread in the stock, mash and add to the nut mixture and mix. Spoon into 10 individual ovenproof dishes. Alternatively, line the hollows of a muffin tin with softened poppadums (see hint) and fill with the mixture. Spread evenly and place a rolled-up lemon leaf on top of each individual bobotie. Beat the topping ingredients together and pour over each bobotie. Bake for 35 minutes or until done. Serve with rice, hard-boiled egg and sambals such as grated apple mixed with a little onion, sultanas and honey, banana slices mixed with chopped onion and a little curry powder, or grated cucumber mixed with garlic and Bulgarian yoghurt. Serves 8.
 

Read more on: bake
 

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