Tag Archives: blendability

skinny #bobotie

skinny #bobotie

Skinny bobotie - Anel PotgieterOMW has it just not been freezing cold of late? …And a perfect time to make a piping hot bobotie served with some steaming rice and chutney. Real Cape comfort food for the whole country!

I developed a healthier version of this traditional dish for the South African Mushroom Farmers’ Association who is promoting a 50/50 mushroom to meat ratio – it’s called blendability. It’s rather clever I would say. By following this formula you decrease the total calorie, fat and saturated fat intake without losing any of the flavours that have made bobotie such a national favourite. In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally – whilst adding healthful nutrients such as potassium, B-vitamins and antioxidants to every bite. You will also be reducing your sodium intake by 25%.
Skinny Bobotie -Anel Potgieter 2

I would be most interested to know what you might think of this healthy take on a recipe that has been a part of our heritage for so long…

Skinny Bobotie
Serves 6-8

1 thick slice of brown bread, crust removed
80 ml skimmed milk
30 ml olive oil
2 onions, finely chopped
400 g big brown mushrooms, finely chopped
400 g lean beef mince
15 ml mild curry powder
10 ml turmeric
60 ml lite chutney
20 ml white wine vinegar
5 ml salt
30 ml raisins (optional)
6 lemon leaves (optional)
Egg custard
2 eggs
250 ml skimmed milk
pinch of salt

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. 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 25 x 20 cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture. 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.

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