{"id":269,"date":"2020-12-21T19:51:23","date_gmt":"2020-12-21T19:51:23","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=269"},"modified":"2021-05-13T12:29:40","modified_gmt":"2021-05-13T11:29:40","slug":"bobotie","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/269","title":{"rendered":"Bobotie"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 slices of white bread<\/li><li>250ml milk<\/li><li>1kg minced mutton or beef<\/li><li>25ml oil<\/li><li>2 onions, finely chopped<\/li><li>1 tablespoon curry powder<\/li><li>2 teaspoons turmeric<\/li><li>15ml lemon juice<\/li><li>2 teaspoons sugar<\/li><li>2 teaspoons salt<\/li><li>1 teaspoon freshly ground black pepper<\/li><li>3 eggs<\/li><li>125ml seedless raisins<\/li><li>20ml fine apricot jam<\/li><li>20ml chutney (South African &#8211; Mrs Balls)<\/li><li>3 fresh lemon or bay leaves<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Preheat oven to 180C<\/li><li>Spray an ovenproof dish with non-stick spray<\/li><li>Soak the break in 12ml milk, squeeze dry and mix with the minced meat<\/li><li>Heat the oil in a large pan and fry the onions over a medium heat till soft and translucent<\/li><li>Mix the curry powder, turmeric, lemon juice, sugar, salt and pepper and stir into the onions &#8211; ensure they don&#8217;t burn<\/li><li>Add the mince, 1 egg, raisins, jam and chutney to the mix.  Mix well and cook for a while while stirring regularly<\/li><li>Place the meat mixture in the oven dish and place in the oven for a few minutes<\/li><li>Beat the remaining eggs and milk together and pour over the bobotie.  Stick on the leaves and bake for 30 minutes<\/li><li>Serve with yellow rice and sambals<\/li><\/ul>\n\n\n\n<p>Also great with a banana, condensed milk and chopped cashew nut salad.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Additional Recipes<\/h2>\n\n\n\n<p>Here are some more bobotie and bobotie related recipes &#8211; in Afrikaans.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bobotie<\/h3>\n\n\n\n<p>Bobotie is een van die trotste en oudste resepte in Suid-Afrika. Hierdie wonderlike resep is ge\u00efnspereer deur die Maleise slawe en hulle wonderlike speserye en geure.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Bestandele:<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>2 groot uie<\/li><li>2 eetlepels botter<\/li><li>1 dik sny wit brood<\/li><li>1 koppie melk<\/li><li>1 kg gemaalde beesvleis<\/li><li>2 \u00bd eetlepels sterk kerriepoeier<\/li><li>1 teelepel borrie<\/li><li>2 eetlepels appelkooskonfyt<\/li><li>2 amandels in kwarte gesny<\/li><li>\u00bc koppie suurlemoensap (of asyn)<\/li><li>2 teelepels sout<\/li><li>\u00bd teelepel wit peper<\/li><li>\u00bc koppie pitlose rosyntjies<\/li><li>1 groen appel, gerasper<\/li><li>10 gedroogde appelkose, geweek en gesny (of appelkooskonfyt)<\/li><li>4 suurlemoenblare of gedroogde \u201cbay leaves\u201d<\/li><li>2 eiers<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Metode:<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Voorverhit die oond tot 180\u00b0C. Braai die uie in botter.<\/li><li>Week die brood in die helfte van die melk en druk fyn met \u2018n vurk.<\/li><li>Meng die vleis saam met die res van die bestandele (behalwe vir die eier, die res van die melk en die \u201cbay leaves\u201d)<\/li><li>Skep die mengsel in \u2018n oondvaste pan en druk die blare bo-op.<\/li><li>Bak in die oond vir omtrent 40 minute.<\/li><li>Klits die eiers en die melk saam en gooi bo-oor die mengsel. Lig die vleis effens sodat die eier effens in die bobotie kan inloop.<\/li><li>Bak tot bruin bo-op vir \u2018n verdere 15 \u2013 20 minute.<\/li><\/ol>\n\n\n\n<p>Bedien die bobotie met geelrys en rosyntjies. Aartappelslaai gaan ook heerlik hiermee saam.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bobotiepastei<\/h3>\n\n\n\n<p>\u2019n Goudbruin, geurige pastei op die tafel is die perfekte ete op \u2019n koue aand.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Vulsel &#8230;<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>30 ml olie2 uie, gekap<\/li><li>2 knoffelhuisies, gekap<\/li><li>3 cm vars gemmer, gerasper<\/li><li>15 ml sterk kerriepoeier<\/li><li>10 ml borrie<\/li><li>30 ml appelkooskonfyt<\/li><li>Sout na smaak<\/li><li>15 ml vrugteblatjang<\/li><li>1 kg beesmaalvleis<\/li><li>2 snye bruinbrood, grof gebreek<\/li><li>250 ml volroommelk<\/li><li>1 x 400 g reg-om-te- gebruik skilferkorsdeeg, verkoel<\/li><li>1 eier, geklits<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Verhit die olie in \u2019n kastrol en braai die uie daarin tot sag. <\/li><li>Voeg die knoffel, gemmer,kerriepoeier en borrie by en braai tot geurig. <\/li><li>Voeg die appelkooskonfyt, sout en blatjangby en braai vir \u2019n paar sekondes. <\/li><li>Voeg die vleis by en braai tot bruin.<\/li><li>Week die brood in die melk tot sag en druk fyn met \u2019n vurk. <\/li><li>Voeg by die vleismengsel enmeng goed deur. <\/li><li>Laat prut vir twee minute en skep die vulsel in \u2019n pasteibak. Laat afkoel.<\/li><li>Voorverhit die oond tot 200 \u00b0C. <\/li><li>Rol die deeg effens dunner uit op \u2019n meelbestrooideoppervlak en sny \u2019n stuk deeg uit wat die bokant van die pasteibak goed sal bedek.(Hou afvalstukkies deeg vir versiering.)<\/li><li>Sit die deeg bo-oor die vulsel en druk die kante goed vas met \u2019n vurk of jou vingers.<\/li><li>Verf die oppervlak met geklitste eier en versier bo-op met afvalstukkies deeg, indien verkies.<\/li><li>Verf dit ook met eier. <\/li><li>Bak vir 30 minute tot goudbruin en deurwarm. <\/li><\/ol>\n\n\n\n<p>Sit voor met groente of slaai.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bobotierolletjies<\/h3>\n\n\n\n<p>Di\u00e9 lekkerny is vorentoe vingerkos. Jy kan dit ook met oorskietbobotie maak. Genoeg vir: sowat 25 rolletjies. Bereidingstyd: 40 minute. Gaarmaaktyd: 35 minute.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 dik snye witbrood<\/li><li>150 ml melk<\/li><li>2 groot uie, gekap<\/li><li>15 ml olie en botter<\/li><li>3 knoffelhuisies<\/li><li>15 ml elk kerriepoeier en masala<\/li><li>5 ml borrie<\/li><li>10 ml elk komyn en koljander<\/li><li>3 naeltjies<\/li><li>2 ml peperkorrels<\/li><li>5 ml fyn wonderpeper<\/li><li>5 ml gedroogde kruie<\/li><li>2 lourierblare<\/li><li>800 g maalvleis<\/li><li>125 ml sultanas<\/li><li>100 g amandels, gerooster en grofgekap<\/li><li>30 ml elk perske- en tamatieblatjang<\/li><li>25 velle deeg vir Chinese rolletjies<\/li><li>1 eier, geklits<\/li><li>olie vir diepbraai<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Week die brood in die melk. <\/li><li>Braai die uie in die olie en botter tot glansend. <\/li><li>Voeg die knoffel en speserye by en braai oor matige hitte vir 5 minute. <\/li><li>Laat effens afkoel. <\/li><li>Voeg dit by die maalvleis saam met die sultanas, neute, brood en blatjang, en meng.<\/li><li>Braai die vleismengsel stadig oor matige hitte vir 20 minute. <\/li><li>Laat heeltemal afkoel.<\/li><li>Skep \u2019n lepel vol vulsel op elke deegvel en verf die rande met eier; vou toe en rol op. <\/li><li>Diepbraai die rolletjies in warm olie tot bros en goudbruin.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Typical South African &#8211; Cape Malay &#8211; sweet curry style dish, set with eggs.<\/p>\n","protected":false},"author":2,"featured_media":270,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,42,11,71],"class_list":["post-269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beef","tag-lamb","tag-main","tag-south-african"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=269"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/269\/revisions"}],"predecessor-version":[{"id":475,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/269\/revisions\/475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/270"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}