Bobotie Press/Mold - Shaping the traditional bobotie mixture into a neat form before baking or frying.
Casserole Dish (3-quart) - Used for baking the bobotie dish in an oven.
Medium Heavy Cutting Board - A surface to prepare ingredients like mincing onions and chopping spices.
Knife Set - Essential for cutting vegetables, meat, and other ingredients.
Stainless Steel Mixing Bowl (2-quart) - For mixing the bobotie mixture ingredients thoroughly.
Meat Grinder/Food Processor - Aids in finely mincing onions and processing spices for the recipe's flavor.
Heavy-Bottomed Saucepan (4-quart) - Useful for cooking the bobotie mixture or making a topping like milk custard.
Stainless Steel Spatula - For stirring, folding ingredients in the pan without scratching it.
Baking Tray/Sheet with Rim (9x13 inches) - Suitable for baking the bobotie mixture if you choose to do so instead of using a casserole dish.
Digital Meat Thermometer - Ensures that any meat used in the recipe is cooked safely and to perfection.
Oven Mitts - Safety equipment when handling hot pans or dishes during preparation or baking.
minced lamb or beef, or a mixture of the two
butter, vegetable oil
2 onions, chopped
2 ml (1/2 teaspoon) crushed garlic
15 ml (1 tablespoon) curry powder
5 ml (1 teaspoon) ground turmeric
2 slices bread, crumbled
60 ml (1/4 cup) milk
finely grated rind and juice of 1/2 small lemon
1 egg
5 ml (1 teaspoon) salt, milled black pepper
100 g (3 ounces) dried apricots, chopped
1 Granny Smith apple peeled, cored and chopped
60 ml (1/4 cup) sultanas (golden raisins)
50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
6 lemon, orange, or bay leaves
250 ml (1 cup) milk
2 eggs
2 ml (1/2 teaspoon) salt
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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