Macadamia Nut Bobotie

Name: Macadamia Nut Bobotie
Ingredients: 30 ml sunflower oil; 15 ml salted butter; 3 large onions, chopped; 4 garlic cloves, crushed or 10 ml crushed garlic; 250 ml carrots, grated; 10 ml fresh gingerroot, grated; 10 ml curry powder; 5 ml ground coriander; 5 ml turmeric; 10 ml garlic and herb seasoning; 3 ml ground cinnamon; 15 ml lemon juice or 15 ml cider vinegar; 150 g macadamia nuts, finely chopped; 1 (425 g) can chickpeas or 250 ml dried garbanzo beans, soaked overnight and boiled until tender; 2 slices brown bread; 125 ml vegetable stock; topping; 375 ml buttermilk; 3 eggs; 3 ml salt

20 ingredients

11 steps

Ingredients

30 ml sunflower oil
15 ml salted butter
3 large onions, chopped
4 garlic cloves, crushed or 10 ml crushed garlic
250 ml carrots, grated
10 ml fresh gingerroot, grated
10 ml curry powder
5 ml ground coriander
5 ml turmeric
10 ml garlic and herb seasoning
3 ml ground cinnamon
15 ml lemon juice or 15 ml cider vinegar
150 g macadamia nuts, finely chopped
1 (425 g) can chickpeas or 250 ml dried garbanzo beans, soaked overnight and boiled until tender
2 slices brown bread
125 ml vegetable stock
topping
375 ml buttermilk
3 eggs
3 ml salt

Directions

1

Preheat oven to 180°C.
2

Saute the onions in the oil/butter mixture.
3

Cover with a greaseproof paper circle as well as a lid.
4

Cook very slowly for about 20 minutes.
5

Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
6

Add all the spices and seasoning ingredients.
7

Turn up the temperature and stir-fry the nuts and chickpeas.
8

Soak the bread in the stock, mash it with a fork and add to the mixture.
9

Place mixture into an oven-proof dish.
10

Beat the topping ingredients together and pour over bobotie.
11

Bake at 180°C for 30 minutes until set and golden brown.