Macadamia nut bobotie

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8 servings Cooking: 35 mins
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By Food24 November 03 2009
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Ingredients (20)

3.00 onion — chopped
30.00 ml sunflower oil
15.00 ml butter
3.00 garlic — cloves, crushed
250.00 ml carrots — grated
15.00 ml fresh ginger — grated
10.00 ml curry powder
5.00 ml coriander — ground
5.00 ml turmeric
2.00 ml cinnamon — ground
10.00 ml garlic and herb seasoning
15.00 ml lemon juice — or vinegar
500.00 ml macadamia nuts — finely chopped
2.00 bread — white, slices
190.00 ml stock — vegetable
5.00 lemon leaves — halved
TOPPING
250.00 ml Buttermilk — sour cream ot yoghurt
2.00 eggs
2.00 ml sea salt — seasoned
fresh coriander — to garnish
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Method:

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.



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