|
Ingredients for the filling:
250g Soya mince (dry) Soak in boiling water for 10 minutes
250g Brown Lentils
15ml Coriander powder
15ml All spice
2 Medium onions Finely chopped
250ml Raisins
250ml Roasted almonds Roughly chopped
30ml Apricot jam
60ml Chutney
50ml Lemon juice
5ml Mixed herbs
35ml Curry powder
10ml Turmeric
20ml Sea Salt
20ml Oil sunflower
3 Bay leaves
800g Italian tomatoes Blended
1 Cup Vegetable stock liquid
Method:
(Makes 7)
• Preheat the oven to 180 degrees.
• Mix all the spices in a small bowl (Coriander, allspice, curry powder and turmeric) set aside.
• Heat the oil in a thick-base pot.
• Sauté the onion until soft and glassy then add soy mince and lentils and sauté further for about five minutes.
• Add the spice mix and cook for about two-three minutes
• Add the semi blended Italian tomatoes
• Add two bay leaves
• Add the chopped almonds
• Add the mixed herbs
• Lemon juice
• Add the Jam and chutney
• Add the stock and simmer for 10 minutes
• Add Sea salt to taste
• Cook to reduce sauce.
• Add to the Baking dish
Topping:
• Blend two blocks of Chinese tofu in a food processor. (Chinese tofu is much softer and easier to spread)
• Add 1 tablespoon turmeric.
• Add 2 tablespoon soya sauce
• Add salt to taste
• Add 1 teaspoon English mustard
• Add to the top of the bobotie.
• Place a bay leaf in the middle on to for garnish and bake for 30 minutes or until done.
|
