South African Bobotie

I know, you're thinking "But I already have my favorite South African Bobotie recipe, why should I try another one?".  I found this recipe for the slowcooker and had to try and it really was different and good. It calls for serving it over white rice but I used whole wheat pasta. Let me know if you try it.

South African Bobotie

Serves 6 to 8

2 TBS vegetable oil, divided

2 lbs lean ground beef

2 medium onions, finely chopped

4 cloves garlic, minced

2 TBS curry powder

1 tsp salt

½ tsp black pepper

½ cup dried apricots

1 cup bread crumbs

2 eggs, beaten

½ cup whipping cream

In a skillet, heat 1 TBS oil over medium-high heat. Add beef and cook, stirring often, until meat is no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquid in pan.

Reduce heat to medium. Add remaining oil to pan. Add onions and cook until soft. Add garlic, curry powder, salt and pepper and cook for 1 minute. Remove from heat.

Add apricots and bread crumbs, combine well and transfer mixture to slow cooker stoneware. Mix to integrate the meat mixture. Cover and cook on LOW for 6-8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.

In a small bowl, combine eggs and cream. Mix well. Pour over meat mixture. Cover and cook on HIGH for 30 minutes until top is set.

Tips:   I chose to use buffalo meat because it’s lean and it worked well.

Spicy Meat and Cheese Stromboli

I love stromboli and this uses prepared pizza crust dough making it very easy. A friend asked recently for the recipe so I thought I'd post it today. I'm thinking I'll make it for the Super Bowl as I have for tailgating UCONN games in the past.

Spicy Meat and Cheese Stromboli

1 tube prepared pizza dough (I use Pillsbury)

2 TBS cornmeal

¼ lb sliced pepperoni

¼ lb capicola or other spicy ham

¼ lb genoa salami

¼ lb sharp provolone

2 TBS extra-virgin olive oil

2 TBS sesame seeds

2 TBS Italian seasoning

2 TBS grated parmesan or romano cheese

1 tsp crushed red pepper flakes

1 tsp garlic powder

Preheat oven to 400°.  Break open the tube of dough. Dust counter with cornmeal. Roll out the dough. Stretch or roll out in its rectangular shape until 1.5X bigger. Cover with pepperoni, capicola, salami and cheese leaving ½ inch uncovered dough on all sides. Roll the long way making a loaf about 18 inches long. Pinch the ends closed. Place on waxed paper and brush with olive oil.

Combine sesame seeds, pepper, cheese and seasonings. Sprinkle onto the loaf. Using the waxed paper, wrap the loaf tightly and press the topping into the dough. Bake on parchment paper until golden about 15-20 minutes.

Tips: 

-          You can make the loaf the day before and refrigerate and bake when needed.

-          I use Pillsbury brand pizza dough as it is slightly larger.

-          Heat spaghetti or marinara sauce for dipping.

-          For Italian seasoning, I use Mrs. Dash brand.