Tastes like home… Skinny Bobotie is a South African flavour celebration, a perfect addition to the festive table or for serving on those “between event” days. And just because this version is lower in calories, doesn’t mean it’s lower in flavour. #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #chill #celebrate #summer #lightlunch #bobotie #SAfood
Skinny Bobotie
Serves 6-8
Ingredients
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
10ml turmeric
60ml lite chutney
20ml white wine vinegar
5ml salt
30ml raisins (optional)
6 lemon leaves (optional)
EGG CUSTARD
2 eggs
250ml skimmed milk
pinch of salt
Method
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.
2 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. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins, if using, and mix well. Gently cook for a further 5 minutes. Spoon the mixture into a 25×20 cm baking dish or bake in individual dishes.
3 Roll up the lemon leaves, if using, and insert them in an upright position in the meat mixture.
4 For the egg custard, 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.