MEAT BOBOTIE
BOMA
Pronounced bo-bo-tee
Serves 10
Main dish ingredients:
2 tablespoons corn oil
1/2 cup onion, large dice
1 teaspoon cinnamon (adjust as needed to taste)
2 tablespoons rice wine vinegar
2 pounds ground lamb, beef or mixture of both
3 slices of white bread
1 cup cream
1/4 cup sugar (add more as needed for taste)
1/2 cup pumpkin seeds or almonds, sliced
1/4 cup seedless raisins
1/4 cup golden raisins
Topping ingredients:
1 cup of your favorite refrigerated, liquid whole egg product
1/2 cup heavy cream
1/2 cup milk
Steps:
1. Heat corn oil with onions in a saucepan to caramelize onions. (medium to medium-high heat, depending on your stove)
2. Reduce heat and add the cinnamon and curry powder. Mix well.
3. Deglaze with the rice wine vinegar. (In other words, stir in the vinegar to help capture all that spicy goodness).
4. add meat and continue cooking until meat is cooked through.
5. Drain about 90 percent of the grease. (Just do your best here. Nobody's going to measure your accuracy). Then tear the bread into small pieces and add it to the pan, along with the cream (not the cream/milk mixture; just the pure cup-o-cream).
6. Add the sugar and mix well. (Add a bit of water if the mix looks to dry). Then add the raisins and almonds.
7. Adjust seasoning to taste and cool.
8. in a separate bowl, hand whisk the topping ingredients (cream, milk, and liquid egg product) to form a custard.
9. Place the bobotie mixture in a small baking dish and top with the egg custard mix. Bake in a 325 degree (fahrenheit) oven for about 25-35 (depending on the container), until golden brown and cooked through to a center temperature of 165 degrees F.
Recipe supplied by Chef Brian Piasecki to the Disney Files, describes this South African staple breakfast food as having "a delicate yet spicy sweetness, balanced with the richness of egg.
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