This Gluten-free Bobotie recipe is:
- Heart-friendly
- Diabetic-friendly (use lite chutney)
- Fibre-rich
- Wheat-free
- Gluten-free
HOW TO MAKE GLUTEN-FREE BOBOTIE
Meat mixture:
- 30 ml (2 tbsp) coconut oil
- 1 medium or large onion, coarsely chopped
- 500 g lean beef mince
- 10 ml (2 tsp) freshly crushed garlic
- 60 ml (¼ cup) raisins
- 10 ml (2 tsp) mild curry powder
- 10 ml (2 tsp) ground cumin (also called jeera)
- 1 ml (¼ tsp) turmeric (also called borrie)
- 2,5 ml (½ tsp) himalayan pink salt
- 45 ml (3 tbsp) mild hold made chutney
- milled black pepper to taste
- 15 ml – 20 ml (3 tsp – 4 tsp) finely grated lemon rind
Step 1: Heat oil in a pot. Sauté onion.
Step 2: Add meat and fry.
Step 3: Add, garlic, raisins, curry powder, cumin, turmeric and salt. Sauté for 2 minutes.
Step 4: Stir in chutney. Generously season with black pepper.
Step 5: Spoon into greased ovenproof round dish round: (25 cm – 26 cm in diameter) or rectangular dish (20 cm x 28 cm) with sides about 5 cm high. Roughly smooth the surface. Sprinkle with grated lemon rind.
Savoury custard topping:
- 190 ml (¾ cup) low-fat milk
- 3 extra large eggs
- 1 ml (¼ tsp) salt
- milled black pepper to taste
- just a pinch of nutmeg
- a few dried bay leaves or fresh lemon leaves
Step 1: Beat milk, eggs, salt, black pepper and nutmeg together. Pour over meat mixture.
Step 2: Tuck bay or lemon leaves into meat.
Step 3: Bake (uncovered) in preheated oven at 190ºC for 30 – 35 minutes, or until custard in the centre has just set. Serve hot.
Serves 6.