Why should South Africans care about limiting their meat and eating more vegetables and fungi? Well 6,3 million of us live with high blood pressure, we have about 130 heart attacks and 240 strokes daily, and at least 70 percent of South African women are overweight. Alarming! By joining the blend trend – that’s simply replacing 30 to 50% of any meat dish with fresh mushrooms – you automatically up your intake of the right stuff and reduce your kilojoules, fat, cholesterol and sodium. Winner, winner! Especially for our local dinner of Skinny Bobotie https://bit.ly/2uoIaia. #localislekker #triedandtested #meatandmushrooms #TheBlendTrend #blendability
Skinny (Blendability) Bobotie
1 thick slice of brown bread, crust removed
80ml skimmed milk
30ml olive oil
2 onions, finely chopped
400g big brown mushrooms, finely chopped
400g lean beef mince
15ml mild curry powder
60ml lite chutney
20ml white wine vinegar
30ml raisins (optional)
6 lemon leaves (optional)
250ml skimmed milk
pinch of salt
1 Preheat oven to 180°C. Soak the brown bread in the milk to soften. Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork. Cook until you see no juices in the bottom of the pan.
2 Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well. Gently cook for a further 5 minutes. Spoon the mixture into a 25x20cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture.
3 Beat the eggs and milk together and season. Gently pour the egg mixture over the meat. Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad.