Macadamia Nut Bobotie
A tasty vegetarian variation on the traditional meat favourite.
YOU WILL NEED
- 2 slices bread, cut into small cubes
- 1 x 200 ml Ina Paarman's Tikka Curry Coat & Cook Sauce
- 3 onions, chopped
- 1 t (5 ml) Ina Paarman's Green Onion Seasoning
- 2 T (30 ml) canola oil
- 1 T (15 ml) butter
- 3 cloves garlic, crushed
- 1 cup (250 ml) grated carrots
- 1 apple, unpeeled and grated
- 1 T (15 ml) fresh ginger, grated
- 2 t (10 ml) Ina Paarman's Masala Spice
- 1 T (15 ml) lemon juice or vinegar
- 1½ cups (150 g) macadamia nuts, chopped quite finely
- 3 lemon leaves, cut in half lengthways
- 1 cup (250 ml) buttermilk, sour cream or plain double cream yoghurt
- 2 eggs
- 1 t (5 ml) Ina Paarman's Masala Spice
- fresh coriander leaves for garnishing
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Place the bread cubes on a plate and pour the Tikka Sauce over, mix and leave to soak.
Season the onions with Green Onion Seasoning and stir-fry gently in a mixture of canola oil and butter. Cover the onions with greaseproof or baking paper and “smoor” on the lowest setting of the stove plate for about 15 minutes.
Add garlic, carrots, apple and ginger and stir-fry for another 2 minutes.
Add the Masala Spice and lemon juice, increase the heat and stir-fry for about 1 minute. Add the nuts and stir-fry for 1-2 minutes.
Mash the bread with a fork and add to the nut mixture, stir over heat until completely mixed.
Spoon the mixture into an ovenproof dish and level the top. Push the rolled up lemon leaves here and there into the mixture.
Beat the topping ingredients together and pour over bobotie. Bake for 35-40 minutes or until golden brown and puffy.
Serve with Lentil Rice with Coriander and sambals such as grated apple mixed with little onion, sultanas and honey. Banana slices mixed with yoghurt and a little Masala Spice is delicious.
Grated cucumber mixed with garlic and plain double cream yoghurt is also good.
Don’t forget Ina’s Peach Apricot Chutney to serve on the side.