Favorite Recipe: Bobotie

I first tried bobotie in Cape Town at Gold. It's a traditional South African mild curry with a savory custard topping. It's delicious. Every time I make this it seems to please, so I wanted to share my simple recipe with you! I made some this week and here is the finished product. 

Filling:

• 1 slice white bread (gluten free works best)
• 1 onion, chopped
• olive oil
• 2 garlic cloves, crushed
• 1.5 lbs minced beef or turkey
• 3 tsp madras or yellow curry powder
• 1 tsp ground cloves
• 1 tsp allspice
• salt to taste (I don't use it)
• 2 tbsp apricot preserves
• 1 clove garlic
• 2-3 bay leaves

Topping:

• 8 oz heavy cream or kefir
• 2 large eggs

Preheat your oven to 375.

Start by putting your slice of bread in a bowl of water, and let is soak. While soaking, chop up the onion and garlic and brown in olive oil a frying pan.  

Add the meat and let it brown, then add the spices and preserves and one bay leaf. 

Let it cook for a few minutes and then crumble the soaked bread slice into the mixture. 

While the mix cooks, beat the two eggs and cream in a small bowl and set aside.

Place the mixture in an over proof dish and then pour the cream on top.

Garnish with the remaining bay leaves and cook uncovered for about 20 minutes at 375.

When the topping is golden, it's done!

EAT IT!

Adventures in Pulled Pork

Before I moved to Orlando and tried 4Rivers Smokehouse- I was not a BBQ fan. The California version of BBQ is a sad piece of grilled chicken with some Hunt's BBQ sauce poured on top. So when I tried 4Rivers after much hesitation, I fell in love. So much so, they catered my rehearsal dinner. They have even inspired me to try to make my own BBQ. So here is my adventure in pulled pork- which turned out amazing!

I picked up a 2lb boneless 'Boston Butt' at my local Fresh Market

I made a simple dry rub (the sauce is for later) and rubbed it on the meat after first applying some olive oil. to the roast.

Here is the meat ready to go- it doesn't need a lot of seasoning, I don't always measure, but the mix was about 2 tbs total. I popped in my slow cooker with half a cup of water on low

After about 6 hours it was looking and smelling amazing!

I drained the water, shredded the meat and put it back in the crockpot on high for the last two hours- and it was ready to eat.

I wish I had a plated photo, but it was so delicious I couldn't wait to eat it! (and neither could Gareth!)

Sunday Roast Redux

A Healthy Shepard's Pie

Who doesn't love a good Sunday dinner? Today I bring you my Sunday roast with a twist.

 

A healthy, low fat version of the much loved classic: shepard's pie. Shepard's pie, also know as cottage pie, usually consists of cheesy mashed potatoes over minced beef or lamb which has been cooked in a think parsnip gravy.

My trimmed down version still packs tons of traditional parsnip flavor, but uses ground turkey breast, and mashed cauliflower!

Enjoy the recipe below! Serves 4.

 To get started you need a small glass roasting pan.
1-1.5 lbs ground lean turkey breast
1 onion
1 16 0z can chopped tomatoes, no salt added (or 3-4 fresh tomatoes)
1 6oz pack of frozen cauliflower or 1 head cauliflower
1 cup frozen mixed peas and carrots
1 sachet of shepard's pie seasoning  (or you can use pepper, and ground parsnip with a bit of cornstarch) this brand has very little sodium, so I don't mind using it.

 Step One: Saute your onion and begin steaming the cauliflower

 Step Two: Once onion is browned, add the ground turkey, tomatoes, veggies, and spice mix

 As the turkey cooks, drain the cauliflower and blend it for about 30 seconds in a food processor, or mash with a potato masher.

 Using a blender or food processor allows for very creamy, potato-like cauliflower! Once the turkey mix has been browned, place the mixture in your roasting pan and top with your cauliflower. I also added about 1/8 cup of cheese to mine.

Pop it in the over for 25 minutes at 375 and it will be ready to eat!

Yum! Enjoy!