This is a very easy and delicious dish, and it works great as a starter or side dish. You will need, shrimp, garlic, butter, olive oil (or grape seed) and red pepper or chili flakes. If you are planning to put the pan on the serving table, use a cast iron pan if you have one – the cast iron pan looks great for presentation!
Method: Start with roasting the garlic in the pan (one or two cloves), then add the olive oil (grape seed oil will be good as well). Once the garlic is caramelized, add the chili flakes, butter and then the shrimp – the shrimp will cook very quickly (2-3min on med-high heat). Finish with micro greens and fresh lemon juice. This dish would pair well with a Riesling.
Source: http://wineguyskitchen.com TRIED AND TESTED
There are many different variations of bobotie, this recipe is spicy, fruity and goes a long way. This is one of the recipes you can make in advance as this is just tastier the following day. It is EASY to make! You can make this recipe by just adding or minimizing to suit the amount you need. This recipe will serve 8 people.
Group 1 • 30ml Ground Ginger • 30ml Soft Brown Sugar • 30ml Turmeric • 30ml Curry powder • 30ml Crushed Garlic • 10ml Salt • 2ml Pepper • 50ml Olive Oil • 5 Medium Onions sliced in cubes
Group 2 • 2 Slices White Bread soaked in water • 1kg Lean Mince • 150ml Seedless Raisins (sultanas is the best) or any other available • 12 Almonds sliced • 60ml Mrs Ball Chutney • 30ml Lemon Juice • 30ml Worcestershire Sauce
Group 3 • 375ml Milk • 2 Eggs • Almonds for garnish and lemon leaves if available
Step 1 – use group 1 ingredients Heat the oil in a heavy saucepan, add all the ingredients in the hot oil and sauté the onions on medium heat until slightly golden colour.
Step 2 – use group 2 ingredients Remove the excess water from the bread and mix all the ingredients of Group 2 together and add to the saucepan, mix well, make sure that you have turned the heat down, you need to stir the mixture occasionally ensuring that you cover all the meat to an even colour, cover the saucepan and simmer for at least 30 minutes. Then you place the mixture in a oven dish. Decorate with whole Almonds and Lemon Leaves if you have available.
Step 3 – use group 3 ingredients Beat the eggs and milk well and pour over the meat mixture. Place in a preheated 180° oven. For 30 minutes.
Yellow Rice Recipe • 2 Cups White Rice • 1 Teaspoon Salt • 1 Teaspoon Turmeric • 2 Cups of Water • 1 Teaspoon Lemon Juice • (Plus minus 2 Teaspoons Sugar mixed with Cinnamon to be added when cooked) Add all the ingredients together and bring to boil, let it simmer until rice is cooked, will take about 20 minutes, depending on which rice you use, Basmati Rice works perfectly. Remove from the stove; add mixed sugar and cinnamon to taste. On the photo Brown Basmati Rice was used. Make your favourite salad just before serving.
Corlea Smit: I have a microwave version for the busy weeknight when prep-time is short but you still want a delicious bobotie-dinner. I’ve made this one many times. Source: have had it for years, can’t remember where I got it from.
30mL (25g) margarine 1 onion, chopped 20mL curry powder 7mL salt 2mL turmeric juice of 1 lemon 1kg ground beef 50g (150mL) breadcrumbs 175mL chutney 100mL dry white wine 50mL apricot jam 100mL milk 2 eggs
In a 2L casserole dish, melt the margarine on high (100% power) for 1 minute. Stir in the chopped onion and heat for another 3 minutes on high. Add the curry powder, salt, turmeric, meat, and lemon juice and microwave for 5 minutes on high. With a fork, break the meat apart and mix the breadcrumbs, chutney, and wine into the mixture. Microwave covered on medium (70% power) for 10 minutes and let cool slightly. Beat the milk and eggs together, pour over meat, and microwave on medium-low (50% power) for 25 minutes. Let stand to set.
Serve with yellow rice and chutney. TRIED AND TESTED
Ingredients 1 1 (9 inch) unbaked pie crust 1/2 cup slivered almonds 1/2 cup light brown sugar 1/3 cup rolled oats 1/3 cup all-purpose flour 3/4 teaspoon salt 6 tablespoons cold, unsalted butter, cut into pieces 2 pounds cherries, pitted 1/2 lemon, juiced 1/3 cup white sugar, or more to taste 1/4 cup cornstarch Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment 2. Roll out pie crust and lay into a 9-inch pie pan. 3. Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes. 4. Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes. 5. Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet. 6. Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Received and posted by: Mona Aumair TRIED AND TESTED
Wet ingredients 500 g butter, melted 500 ml buttermilk 3 large eggs 2 cups soft brown sugar Whisk eggs and buttermilk together, add sugar and melted butter; mix well.
Dry ingredients 300 g flour 400 g whole-wheat flour 300 g traditional oats 50 g oat bran 40 ml baking powder 2 tsp salt
Mix above ingredients. ADD 250 g All-Bran flakes and crush while mixing. ADD: 1 cup sunflower seeds ½ cup pumpkin seeds ½ cup sesame seeds 1 cup raisins / cranberries
Method Add wet to dry ingredients and mix well. Spoon mixture into 2 greased pyrex dishes and smooth with spatula. Bake 350°F for about 40 minutes Let cool slightly and slice into pieces. Let cool completely, cover dishes with cling wrap and freeze overnight (prevents rusks from breaking and crumbling). Break rusks into pieces and separate so that pieces are not touching. Dry in oven 170°F until dry. ENJOY. Crumbs are great eaten as granola on yoghurt!
Posted by: Chrisje Field – Got the recipe off You-Tube from a SA lady in Australia. TRIED AND TESTED
This recipe may be made ahead and reheated, is an excellent hors d’oeuvre or side dish, and freezes well.
1 10-ounce package frozen spinach, thawed 1 cup flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup milk (non-fat is fine to use) 2 eggs 1/2 cup onion, finely chopped 3/4 pound (3 cups) shredded sharp cheddar cheese, divided (see note)
1. Preheat the oven to 350 degrees. 2. Remove the moisture from the spinach. To do this easily and thoroughly, my favorite trick is to wrap a clean tea towel around it and, literally, wring it out. (If you have never done this, you will be amazed at how much water is in there!) Then, separate the spinach with two forks or with your fingers. 3. In a large bowl, mix the flour, baking soda, salt, milk and eggs with a fork. Stir in the onion, two cups of the cheese, and the spinach. 4. Spread the mixture evenly in a greased, 12×8 baking dish. (Two 9×5 loaf pans have a similar surface area and you could eat one now and freeze one for later.) Sprinkle with the remaining one cup of cheese, and bake for 30 to 35 minutes or until cooked through and golden brown on top. (Sometimes, I move the dish to the top rack for the final two minutes or so to brown the top a little more. Just watch closely if you do this, so as not to burn.)
Notes When serving as a side dish, I have occasionally made this with one cup less cheese, and it is also delicious. If you prefer a lighter option, simply add one cup of cheese initially, then top with one final cup before baking.
The Recipe Hunter – Original source Unknown TRIED AND TESTED
Comments: Stacey Grimaldi Yes I made it. I didn’t have enough spinach so I added kale and it was great. My Husband loved it!