Bobotie and Green Bean Salad

In my Unschooling Cooking post at Leaping From The Box blog, I mentioned that David has been cooking the suppertime meal for the last couple of months. He has been doing an excellent job, although he liked making Japanese fried rice so much that Kat began to tire of it and hunted up some new recipes for him to try. Wednesday night we tried two South African recipes, Green Bean Salad and Bobotie (Beef Pie). They were very good; definitely keepers! Give them a try with your family!

Green Bean Salad

• 2 pound fresh green beans, trimmed
• ½ cup oil
• 4 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup sweet white onions, thinly sliced
• ¼ cup sliced stuffed green olives

Cook the beans in a large pot of boiling water until tender. Drain well.

In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well. Add the onions, green olives, and hot beans and toss until coated. Serve immediately.

Fresh beans are wonderful. Possibly frozen beans would work as well. And we didn’t use the onions, as most in the family do not care for raw onions, even the sweet kind.

And leftovers cold aren’t too bad either!

Bobotie (Beef Pie)

• 2 ounces of butter
• 1 cup onions, thinly sliced
• 1 apple, peeled, diced
• 2 pounds chopped cooked beef (or ground beef)
• 2 bread slices soaked in milk
• 2 tablespoons curry powder
• ½ cup raisins
• 2 tablespoons slivered almonds
• 2 tablespoons lemon juice
• 1 egg
• ½ teaspoon turmeric
• 6 bay leaves
• 1 egg
• ½ cup whole milk

Melt the butter in a saucepan. Add the onions and sauté for 5 minutes, then add the apple dices and cook for another minute. Add the chopped beef and combine. Squeeze out the excess milk from the bread slices, then tear up and add to the pot. Add the curry powder, raisings, almonds, lemon juice, egg and turmeric, and stir well.

Place mixture in a greased 9 x 13” baking dish. Place bay leaves vertically in the casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.

Don’t Miss Future Recipes!

Kat and David are working their way through the continents. Sunday’s meal plan is Crockpot Chicken Chow Mein. If you would like to follow how our cooking extravaganza goes and possibly gain some new recipes for your family, be sure to subscribe! At this end of this post is a Subscribe to this feed link. There is also one in the right sidebar, Subscribe in a reader. Or you can Subscribe and receive new posts via email, using the Subscribe to Musings, Mischief and Mayhem by Email link. Join today!

1 Comment

  1. Roberta

    Oh, I can’t wait to try these. You know my hubby just came back from a trip to South Africa. I asked him what the food was like. He said he had a lot of Indian food while he was there. I see the Bobotie has curry powder and turmeric, probably Indian influences.

    Kudos to Chef David.

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