When I decided to make this recipe, it was only because it has been requested several times in the last few months. Honesty, I've never had it in the parks and looking at the recipe itself this looked totally unappetizing. Raisins, sugar, and meat? I just wasn't seeing the attraction. It just seemed... Well... Gross. Even my husband, who's usually up for anything Disney food related was making other plans for dinner. It was just too exotic for him. I was dreading putting this on the table for dinner. There was no way this was passing the picky eater kid test.
But this is a signature dish, a classic recipe from Boma and Tusker House. People rave about it and every time I go to Tusker House, the bobotie pan is completely empty. "You have to go to Boma" is always paired with "try the bobotie!" on Disney food forums. Surely, this has to be better than it looks?
Meat bobotie is an African meat pie dish (introduced to Africa by Dutch traders of all things),
When I made this recipe, I used a meatloaf mix of beef, veal, and pork... Ground lamb isn't something I can find in the grocery stores around here (not that there is a snowballs chance in summer that anybody here would eat lamb) and I felt that the meatloaf mix would give me meat that easily kept its shape after cutting while staying moist. While it's been awhile that I used curry in a dish, I was instantly reminded (and thought I should remind readers) that the stuff stains like you wouldn't believe. Clothes, counter
tops, napkins, you name it. While a shot of bleach spray gets it out pretty easily, work with it carefully. My only other note was that this recipe does not call for using a water bath. However, I think that cooking this in a water bath may be actually better than just putting it in the oven. Not that going without it will ruin the meal, I think that if I had used it I'd have gotten a more even cook on the custard while reducing the time in the oven. No big deal. My most important note on prep for this is to make sure... Really, really, really, really sure... That when you drain the meat after it has been cooked on the stovetop, make sure you get as much fat out as absolutely possible. When it cooks in the oven, the fat actually seeps up around the edges and on to the custard, seriously impacting both cook time and the level of browning on the custard. If you find that fat has risen during baking onto the custard, gently use a spoon to try to scoop it out... And be warned again, the only thing that stains worse than curry is curry infused fat.
I know how crazy this recipe sounds. Even typing it out, I can't believe all of the ingredients came together into something that tastes as wonderful as it did. But honestly, this is one of my new favorite family meals. It may even be my new "company is coming over, let's serve something neat" meal. It's certainly well worth making and I promise, especially for the folks out there who need their Boma fix, this will hit the spot.
°o° 1/2 cup pumpkin seeds (substitute with almonds if desired), sliced
°o° salt to taste
Preheat oven to 325.
In a separate bowl, whisk together liquid eggs, cream, and milk. When bobotie mixture is
cooled to slightly above room temperature and is no longer steaming, pour the topping over the meat mixture to form the topping. DO NOT MIX. Bake in preheated oven for 25-40 minutes (cooking time varies significantly depending on container used). Bobotie is done when the topping is golden brown, egg is cooked and no longer runny, and the temperature at the center of the dish has reached 165. Remove from the oven and allow to cool slightly before cutting and serving (this helps maintain the shape of the bobotie after slicing).
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