The Cellar - View Single Post - Okay, this is the most recent Recipe Thread

Urbane Guerrilla · 12-24-2006, 01:02 AM

This is another one that smells wonderful, and may also use the curry powder recipe on p. 6 of the thread. This is the most stained and spotted page of our copy of Geraldine Duncann's Some Like It Hotter. This is not the only way to make this stuff. I often speak of "a bobotie." A casserole of meat -- any meat -- and eggs. Great way to use up leftover meats and chicken -- the and is used advisedly. This is said to be a hunting-camp dish good for using up odds and ends that don't quite amount by themselves to enough for hungry hunters.

Bobotie

4 Eggs
1 c Milk
2 slices Bread, white or whole wheat, anything you like for French toast
2 TBSP Butter
1 TBSP Corn Oil/Cooking Oil
2 TBSP Madras Curry Powder, turmeric included/added if using the Madras on p. 6
1 large Onion, diced
4 teeth of Garlic, minced
2 lb (900g-1kg) ground Beef
1 lb (450g-500g) lean boneless Beef, diced bite size -- optional
3 Chicken breasts, diced bite size
2 tart cooking Apples, such as Granny Smiths, cored and diced. Avoid peeling them -- the peel is where most of the nutrition is in this type of fruit
1/2 tsp Italian Seasoning
1 scant tsp Cinnamon, ground
1 TBSP grated fresh Ginger
1/2 tsp Cayenne pepper, or to taste
1/2 tsp coarse Black Pepper
3 TBSP Brown Sugar, dark, or add a trifle of molasses to the regular stuff
1/3 c fresh Lemon Juice
1/2 tsp grated Lemon Rind
1/2 cup Raisins
1/2 c slivered Almonds
Salt to taste
6 hard-cooked Eggs, halved, optional -- makes this already robust dish really so
a few blanched Almond halves, optional

[1 tsp = 5ml, 1 TBSP = 15ml]

0. Preheat oven, 350 F.
1. Beat eggs with milk, crumble bread into mixture and set aside to soak.
2. Melt butter and oil together over medium-high heat in large skillet (frying pan). Add curry powder and singe lightly, stirring rapidly, for 2 minutes or less. It really doesn't take much. Add onion and garlic, saute until onions are translucent but not browned.
3. Add ground meat, sauteing until just done, stirring to break up chunks. Add chunks of beef, sear on all sides. Add chicken chunks, tossing with all other ingredients in pan, coating and lightly sauteing. Add all remaining ingredients except cooked eggs and almonds, stir together and simmer 5 min. If mixture seems a bit dry, add a little water, just enough to make a little gravy.
4. Shell and halve the eggs lengthwise.
5. Transfer meat mixture to casserole dish (4 quart will do, sometimes I've had to dragoon my small casserole dish into the job to handle the extra) and press egg halves down into meat mixture cut side down, then smooth the mixture's surface with the back of a large spoon.
6. Stir up and pour egg and bread mixture over top of meat. Strew top with almond halves into preheated 350 F oven for 30 minutes, or until top custard is set and golden brown.

Serve hot from baking dish, accompanied with rice.

This is a forgiving recipe; you can play with the proportions of everything. I've never even used the hard boiled eggs, though they'd be nice for a company dish. If you're out of anything but the curry powder, you can still bring off a successful bobotie casserole. The essentials are several kinds of meat, curry the heck out of 'em, raisins and a custard.

Another Bobotie, also set up as a company dish with thin slices of orange and lemon -- Googling "bobotie" gets you hundreds if not thousands of hits, so knock yourself out.

12-24-2006, 01:02 AM	#96
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Bobotie! Daktari! Uhuru! This is another one that smells wonderful, and may also use the curry powder recipe on p. 6 of the thread. This is the most stained and spotted page of our copy of Geraldine Duncann's Some Like It Hotter. This is not the only way to make this stuff. I often speak of "a bobotie." A casserole of meat -- any meat -- and eggs. Great way to use up leftover meats and chicken -- the and is used advisedly. This is said to be a hunting-camp dish good for using up odds and ends that don't quite amount by themselves to enough for hungry hunters. Bobotie 4 Eggs 1 c Milk 2 slices Bread, white or whole wheat, anything you like for French toast 2 TBSP Butter 1 TBSP Corn Oil/Cooking Oil 2 TBSP Madras Curry Powder, turmeric included/added if using the Madras on p. 6 1 large Onion, diced 4 teeth of Garlic, minced 2 lb (900g-1kg) ground Beef 1 lb (450g-500g) lean boneless Beef, diced bite size -- optional 3 Chicken breasts, diced bite size 2 tart cooking Apples, such as Granny Smiths, cored and diced. Avoid peeling them -- the peel is where most of the nutrition is in this type of fruit 1/2 tsp Italian Seasoning 1 scant tsp Cinnamon, ground 1 TBSP grated fresh Ginger 1/2 tsp Cayenne pepper, or to taste 1/2 tsp coarse Black Pepper 3 TBSP Brown Sugar, dark, or add a trifle of molasses to the regular stuff 1/3 c fresh Lemon Juice 1/2 tsp grated Lemon Rind 1/2 cup Raisins 1/2 c slivered Almonds Salt to taste 6 hard-cooked Eggs, halved, optional -- makes this already robust dish really so a few blanched Almond halves, optional [1 tsp = 5ml, 1 TBSP = 15ml] 0. Preheat oven, 350 F. 1. Beat eggs with milk, crumble bread into mixture and set aside to soak. 2. Melt butter and oil together over medium-high heat in large skillet (frying pan). Add curry powder and singe lightly, stirring rapidly, for 2 minutes or less. It really doesn't take much. Add onion and garlic, saute until onions are translucent but not browned. 3. Add ground meat, sauteing until just done, stirring to break up chunks. Add chunks of beef, sear on all sides. Add chicken chunks, tossing with all other ingredients in pan, coating and lightly sauteing. Add all remaining ingredients except cooked eggs and almonds, stir together and simmer 5 min. If mixture seems a bit dry, add a little water, just enough to make a little gravy. 4. Shell and halve the eggs lengthwise. 5. Transfer meat mixture to casserole dish (4 quart will do, sometimes I've had to dragoon my small casserole dish into the job to handle the extra) and press egg halves down into meat mixture cut side down, then smooth the mixture's surface with the back of a large spoon. 6. Stir up and pour egg and bread mixture over top of meat. Strew top with almond halves into preheated 350 F oven for 30 minutes, or until top custard is set and golden brown. Serve hot from baking dish, accompanied with rice. This is a forgiving recipe; you can play with the proportions of everything. I've never even used the hard boiled eggs, though they'd be nice for a company dish. If you're out of anything but the curry powder, you can still bring off a successful bobotie casserole. The essentials are several kinds of meat, curry the heck out of 'em, raisins and a custard. Another Bobotie, also set up as a company dish with thin slices of orange and lemon -- Googling "bobotie" gets you hundreds if not thousands of hits, so knock yourself out. __________________ Wanna stop school shootings? End Gun-Free Zones, of course. Last edited by Urbane Guerrilla; 12-24-2006 at 01:21 AM.