Pressure cooked babotie - south african mince meat
Pressure cooked bobotie is a traditional South African dish made with seasoned ground beef, fruits, and nuts, all cooked swiftly in a pressure cooker for enhanced flavors. It features a unique combination of sweet and savory elements, making it perfect for any occasion.
Cook time 20 min
Prep time 30 min
Ingredients:
2 lb ground beef (80/20%)2 tbsp peanut oil
2 onions
2 slices white bread
1 cup milk (1% fat)
1 tbsp curry powder
1 tsp turmeric powder
2 tbsp brown sugar
2 tbsp lemon zest
1/2 cup raisins
1/3 cup almonds
5 eggs
4 bay leafs
Pressure cooked Bobotie is a beloved South African dish that combines flavorful ground beef with a medley of spices, fruits, and nuts. This recipe simplifies the cooking process by utilizing a pressure cooker, allowing you to enjoy this classic meal in a fraction of the time. The dish is perfect for any occasion and offers a unique blend of sweet and savory flavors.
Instructions:
- Tear the white bread into small pieces and place them in a bowl.
- Pour half of the milk over the bread and let it soak until the bread is soft.
- Set your pressure cooker to the 'Sauté' or 'Brown' setting and add peanut oil.
- Once the oil is hot, add the chopped onions and cook until they are translucent, about 5 minutes.
- Add the ground beef to the onions and brown it, breaking it apart with a wooden spoon or spatula.
- Add curry powder, turmeric powder, brown sugar, and lemon zest to the browned meat mixture. Stir well to combine.
- Stir in the raisins and almonds.
- Squeeze the excess milk from the soaked bread (save the milk) and add the bread to the beef mixture. Stir to combine thoroughly.
- In a separate bowl, beat the eggs and add the remaining milk along with the milk saved from the bread soaking process. Whisk well.
- Pour the egg mixture over the beef mixture in the pressure cooker. Gently mix to combine.
- Place the bay leaves on top of the mixture.
- Secure the lid of the pressure cooker and set it to 'Manual' or 'Pressure Cook' mode. Cook at high pressure for 10 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to release any remaining pressure.
- Carefully remove the lid and discard the bay leaves.
- You may place the inner pot under the broiler for a few minutes if you want a more browned top (optional).
- Scoop the bobotie onto plates and serve it warm. It pairs well with rice or a fresh green salad.
Pressure cooked Bobotie is an incredibly flavorful and satisfying dish that brings the taste of South Africa to your table. The combination of ground beef, spices, and the sweet addition of raisins and almonds creates a meal that is both comforting and exotic. By using a pressure cooker, you can achieve the deep, developed flavors of a traditional Bobotie in a more convenient and quicker way. Serve it with a side of rice or salad for a complete meal.
Pressure cooked babotie - south african mince meat FAQ:
Cook the bobotie in the pressure cooker on 'Manual' or 'Pressure Cook' mode for 10 minutes. Allow the pressure to release naturally for 10 minutes before performing a quick release.
The bobotie is fully cooked when the egg topping is set and the meat mixture is hot throughout. The texture should be firm, and you should not see any raw spots.
Yes, you can substitute ground beef with ground lamb, turkey, or even plant-based meat alternatives for a different flavor profile while maintaining a similar texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Yes, you can use whole grain, sourdough, or gluten-free bread. Just ensure it is a type that will soak easily in milk.
Tips:
- Grease your pressure cooker: Before adding the beef and onions, grease the base of your pressure cooker with a little bit of oil to prevent sticking.
- Soak the bread: Ensure the white bread is thoroughly soaked in milk to give the Bobotie its signature custard-like texture.
- Sauté first: Sauté the onions and ground beef in peanut oil before pressure cooking to build up more complex flavors.
- Layer the ingredients: Place the bay leaves on top of the mixture before sealing the pressure cooker; this will infuse the dish with a deeper aroma.
- Finish in the oven: For a more traditional touch, once the pressure cooking is done, finish the dish in the oven for a few minutes to achieve a golden, crusty top.
Nutrition per serving
6 ServingsCalories 670kcal
Protein 36g
Carbohydrates 33g
Fiber 3.80g
Sugar 20g
Fat 44g
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