Bobotie

Bobotie

1 Tbs (25ml) oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs (1Kg) ground beef
2 Tbs (50ml) mild curry powder
 2 Tbs (50ml) cider vinegar
1 Tbs (25ml) sugar
Salt and pepper to taste
4 slices stale bread, French or Italian
 1 ½ (375ml) cups milk
3 eggs, divided
2 bay leaves



Break the bread up into chunks and soak in ½ cup of the milk, set aside. Heat oil in a heavy pan, and add onion and garlic, stirring over medium heat until translucent. Add the curry powder, stir until coated with oil and then add the meat. Cook gently until no longer pink, and add vinegar, sugar and salt and pepper to taste, then stir in 1 beaten egg. Break up the bread with a fork and add, then turn into a casserole dish. Whisk the remaining cup of milk with 2 beaten eggs and pour gently over the casserole. Place a couple of bay leaves on top and bake at 350 degrees for about 30 to 45 minutes or until golden brown on top.

Vegetarian Bobotie

1 Tbsp vegetable oil
1 large onion, finely chopped
1 Tbsp curry powder or more to taste
1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1 Tbs crushed garlic
1 Tbsp grated ginger
2 large carrots, peeled and coarsely grated
4 zucchini, coarsely grated

1 tin chopped tomatoes
3 Tbsp chutney of your choice 

2 Tbs cider vinegar

1 1/2 cups brown lentils

Egg topping
1 C milk
2  eggs
¼ tsp turmeric
 bay leaves, 

Rinse lentils and then cover with cold water and bring to the boil.  Simmer for about 30 minutes or until tender, drain. In a large pot, heat the oil and fry the onion, then add spices, garlic and ginger and cook, stirring over low heat until soft and fragrant. Add the tin of tomatoes, carrots and courgettes and sauté for 10–15 minutes until the vegetables are soft and all the liquid has evaporated. Add the lentils vinegar and chutney and mix until well combined.  Season to taste.  It should be a slightly sweet sour curry flavor.
 For individual servings fill ramekin cups  - I filled 8 with this amount. Beat all the egg topping ingredients together and pour over the mixture.
Squish in a few bay leaves and bake at 180*C or 350*F for about 30 minutes.  These can be covered when cool with cling film and frozen. 

Spinach and basil pesto

1 cup fresh spinach leaves

1 cup basil leaves

1/2 cup grated parmesan 

1 Tbs olive oil

1 Tbs grated garlic

1/4 cup chicken broth

1 tsp dry chia seeds

Process spinach, basil and garlic.  Add olive oil, Parmesan, broth and chia and process until it forms a paste.