Macadamia Nut Bobotie - cooking recipe

Ingredients

30 ml sunflower oil
15 ml salted butter
3 large onions, chopped
4 garlic cloves, crushed or 10 ml crushed garlic
250 ml carrots, grated
10 ml fresh gingerroot, grated
10 ml curry powder
5 ml ground coriander
5 ml turmeric
10 ml garlic and herb seasoning
3 ml ground cinnamon
15 ml lemon juice or 15 ml cider vinegar
150 g macadamia nuts, finely chopped
1 (425 g) can chickpeas or 250 ml dried garbanzo beans, soaked overnight and boiled until tender
2 slices brown bread
125 ml vegetable stock
topping
375 ml buttermilk
3 eggs
3 ml salt

Preparation

Preheat oven to 180\u00b0C.
Saute the onions in the oil/butter mixture.
Cover with a greaseproof paper circle as well as a lid.
Cook very slowly for about 20 minutes.
Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
Add all the spices and seasoning ingredients.
Turn up the temperature and stir-fry the nuts and chickpeas.
Soak the bread in the stock, mash it with a fork and add to the mixture.
Place mixture into an oven-proof dish.
Beat the topping ingredients together and pour over bobotie.
Bake at 180\u00b0C for 30 minutes until set and golden brown.