unpredictable, but delicious.

t’was an unpredictable weekend down south for a number of reasons.

the first being that, the captain came home *yippee!*, yet he came home a bit more battered than his resident counterparts with a sprained right ankle. i knew of his condition coming home, but wasn’t quite sure what to expect in terms of his mobility. turns out, he’s walking, albeit with some new swagger, but walking all the same.

the second being the weather. mama nature was on a tear this weekend. though we were spared the terrible twisters that plagued our neighbors, we did not escape some extremes.

it was the perfect weekend to stay inside and try my hand at some new comfort food. i found a recipe for Bobotie (South African Meat Pie), was intrigued by the combination of spices and gave it my best shot. the verdict: ya-yum-ee.

Bobotie
what you’ll need: {it looks like a pretty intense ingredient list, but many you likely already have on hand)

1-lb. lean ground beef
1 onion, finely chopped
1 granny smith apple, peeled and finely chopped
1/2C carrots, finely chopped
1/2C raisins
2 bay leaves
1 clove garlic, minced

spice mix:  
1 TBSP curry powder
1.5 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp black pepper

other essentials:
1/4C dry red wine
3TBSP mango chutney
2 large egg(s)
1/2C low-fat milk

what you’ll do:
1. preheat oven to 375°. coat a 12-muffin tin with cooking spray.

2. in a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. drain meat;
set aside.

3. in same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. stir in garlic and spice mix; cook for 2 minutes.
4. stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. simmer for 5 minutes.
5. remove from heat. remove bay leaves; stir in chutney. spoon meat mixture into prepared muffin tins.
6.  in a small bowl, whisk together eggs and milk; pour over meat mixture.
7. bake until egg layer is set, about 20 to 25 minutes. let cool slightly to allow individual servings to set. serve & enjoy!

i served with steamed broccoli florets & rice pilaf. the flavors were really delicate and played well with each other. overall, while a bit labor intensive, this is absolutely a dish i would be excited to make again.

good luck on your mondays!

{original recipe here}

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3 thoughts on “unpredictable, but delicious.

  1. had the broccoli rabe with sweet italian sausage this weekend. fab.u.lous. might make it every day for a month. thanks for getting us a recipe that (a) agustin could follow (!!!) and (b) got me to happily eat veggies. green veggies, even! you’re the best! looking forward to trying this one next!

    xo

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