29 April 2010

Recipe: Beef and lentil bobotie

Beef and lentil bobotie

Preparation and Cooking Time: 1 and a half Hours.
Serves 6

1 slice soft brown bread
500g minced beef (you can also use ostrich as a healthier option)
300g tinned lentils, rinsed and drained
1 small red onion, finely chopped
10ml mild chutney
20ml lemon juice
60ml raisins
180ml milk
1 large egg

Heat the oven to 180°
Soak the bread in the milk, remove and squeeze to get rid of excess milk
Mix the bread in with the mince
Then add the lentils, onion, lemon juice, raisons and chutney to the mince
Using a non-stick pan, cook the meat mixture in a little bit of water until lightly brown
Remove and place in a large overproof dish
Beat the eggs and the milk together until light yellow, and pour over the meat
Bake in the oven for about 1hour

Serve with rice, sambals and banana.

Tip: For a stronger flavour, you can add one to two teaspoons curry powder to the mince before cooking it, as well as placing some bay leaves on top of the dish before placing it in the oven. By substituting some of the meat with lentils, the fat content is lowered and fibre is added.


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