Last night’s dinner
Here is the yummy salmon salad ready for us to eat while we juggle the baby.
Here are the cream puffs full of raspbery sorbet.
Today I have the girls over for lunch after scrapbooking and I would like something that will do double duty for dinner. We’ll be having bobotie burgers. From wikipedia “Bobotie (pronounced [bəˈbuəti]) is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also made with curry powder leaving it with a slight “tang”. It is often served with Sambal.
It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today it is much more likely to be made with beef or lamb, although pork lends the dish extra moistness. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste. It is often garnished with walnuts, chutney and bananas.”
What this all means is that it is a little something different and I have everything in the house for it.
Bobotie (lamb Meatloaf)
2 sl White bread
2 Onions, thinly sliced
1 Apple, peeled and diced
2 tb Butter
1 lb Ground lamb
2 tb Sugar
2 tb Cider vinegar
1/4 ts Salt
1/4 ts Black pepper
1/4 c Raisins
12 Blanched almonds, coarsely chopped
6 Kaffir lime leaves
1 c Milk
1 ts Turmeric
Cooked white rice (opt)
Soak bread in bowl with milk to cover until soft, then squeeze dry. Saute onions and apple in skillet with butter until tender and not browned. Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins. Add one beaten egg and almonds and mix thoroughly.
Pack mixture lightly into 9×5″ baking dish. Arrange lime leaves on top. Bake at 350’F. 1 hour. Beat remaining egg with milk. Stir in turmeric. Pour over meatloaf and bake 15 minutes longer. Serve with rice and chutney.