Bobotie | Curry Beef Casserole | Food Wishes
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- Опубліковано 22 лис 2024
- sI love curried anything, and casseroles are one on my favorite types of recipe, so I knew I was going to love this South African bobotie! The aromatic meat filling, combined with the very thin, bay leaf-infused custard on top, makes this an easy, gorgeous, and extremely delicious one-pan meal. Enjoy!
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Man, Chef John is the model of consistency over all these years. No antics or stupid editing. No sponsorship monologues to skip past. Just get's down to business with a short-form recipe video that works every time. Love this guy!
TRUTH!!
He has a partnership with Allrecipes (his videos pop up on that website) so he is still getting paid for his work. It takes time to make videos that are released weekly, so UA-camrs need those sponsorships to make a living doing this. You can simply skip past ad reads with the barest minimum of effort.
@Nocturne22 not sure what you're on about. I just like that he doesn't spend 2 min talking about Madein cast iron or some other thing, just gets to the recipe. I wasn't complaining about UA-camrs making money. I hope John is filthy rich from these videos.
The good quips/ jokes....you forgot the jokes 😂😂
@@jasoneveretthe just means that chef John probably gets most of his money from other websites that sponsor him like food blogs etc, but I agree I prefer that he does it that way aswell as opposed to constant ads on UA-cam and 3 minute long interruptions on vids, UA-cam allows way too much of that chef John has always stayed true to his format
I love that Chef John still makes his videos for the people who are just learning. I've heard him explain that salt draws the water out of onions so many times but hearing him say it still makes me happy.
Thank you for teaching so many of us to cook Chef John!!!
He really is the best.
I’ve been watching his videos for more than 10 years probably. And even now, there’s always something I can learn.
omg i watched him 14 years ago when i was a child and now i'm about to get my phd and chef john is still kicking, making amazing and funny cooking videos with his melodic voice and mesmerizing skill I'M SO HAPPY 😭😭😭😭😭 wishing you all the best, chef!!!!
OMG, congrats! This is such a huge accomplishment 🧑🏻🎓
this man speaks with the most interesting tonal cadence i've ever heard
Im a South African. So part of my Kaap heritage!! Thanks and love!
oh, so that's where curry beef comes from... (was curious, cuz i thought curry was primarily Indian, and they don't eat beef.)
Another Capetonian checking in. And I just had Boboti for dinner.
@@DonEBrooke32nope beef curries are not originally south African , i’d say most of Africa does beef curries even in Tunisia (where i’m from), Arabic countries and some asian ones
@@DeonBredenhann visiting soon. Help please on where to stay. V&A waterfront or Seapoint? 😊
@@PastelKenshi thanks
Greetings from South Africa. One of my favorite dishes . When I make mine I use Masala spice. The best flavor 😋
Masala in addition to or in place of something else?
@@nucleargrizzly1776Garam Masala instead of just normal curry powder
Thanks.
Nice tip!
Is this typically made with ground chicken?
Been watching for at least 10 years. So chuffed to see a South African dish! A childhood staple of mine.
South African (Afrikaans) and long time Chef John fan here! Great to see some local food on this channel! If you want to level up your Bobotie you need to try adding some raisins and instead of creating a "bayleaf infused custard", try rolling up some leaves from a lemon tree and sticking it straight into the whole dish when it goes to the oven. This creates a "lemon infused custard" at the top which is 👍👍
Thanks for the great content!!
Lemon leaves aren’t commonly available in most areas of the USA, but raisins would be an easy addition.
Level up ?
@@bayanon7532It’s a video game term. It means bringing it to another level. Making it even better than it already is .
@@HetTheWitch When you use a specialized term outside the specialized bubble, no one will know. Same with using initials rather than spell out the complete words. If I can't Google the initials and find a meaning they should be used. Some people think the whole world thinks like them. If that were so, every election would be a 100% win for one person.
@@bayanon7532did you wake up grumpy this morning? 😂
Yes, Hello from Cape Town, South Africa 😀
My South African mother used to make this for me ❤️
Its even better with lamb. And instead of putting in the chutney try adding raisin, chopped apricots and for some crunch slivered almonds. Save the chutney to serve on the side and everyone can add their own level of sweetness.
You need to add a tablespoon of Mrs.Balls Chutney on the side. Classic Cape Malay dish, one of my personal childhood favourites.
Chef John, thank you for being the first & continuing to provide accessible (no money, email, subscription) printable recipes.💕 I was just trying to figure out how to do something different with ground beef!🤸
I will be making this. But aside from this, Tamale Pie, Meatloaf, Salisbury Steak, Tacos, Chili, Shepherd Pie, Pasta Sauce, Meatballs, Enchiladas, Lasagna, Sloppy Joes (Use Chef John's terrific hamburger buns), Lasagna. I also love to make what I call Easy Dirty Rice. Dirty Rice with hamburger instead of things like chicken livers. Cheap and easy. Sorry for the long post but when I read your question I was sitting here thinking about what to do with the 5 pound chub of hamburger I have in the fridge. I think probably Tamale Pie ... Yummm !! Oh wait ... No ... Bobotie. To many choices !!!
Best chef on the internet by a country mile. All his recipes are great. Keep it up, chef.
As a Midwest gal who'd never HEARD of curries, I've come to crave them - any time or place, so THANKS, Chef John, for the addition to my collection. Making it today. 😘🤗
I’m sorry. If the Midwest wasn’t so isolated, I’m sure you would’ve had more experiences with other cultures.
Different cuisines are becoming democratized and spread around the world. Why, you can even find a decent meal in England now. 🤣. I used to travel mostly in the states for a premium wine company and found great food everywhere. Well, except Ohio. But it's probably somewhere there too.
Love my Bobotie, but Chef John forget the raisins for the bobotie. Traditionally made with the leftover of the Sunday Lamb Roast that is chopped up finely instead of beef. And then served with Yellow Rice (Funeral Rice) and some roast potatoes and sweet potatoes cooked with lots of butter and sugar
Nie rosyne nie. Sultanas.
I am in my one pan meal era, love this
So am I 😉
Two of my favorites! Bobotie & Chef John :)
I LOVE bobotie! Thank you Chef John for a simple, easy to make recipe. (As always.)
I’ve been making Baboti since the 80s. My dad bought one of those recipe card sets, the ones that sent you new cards every month. This was in the international section. We had had all the ingredients so I made it one night. It was an instant hit. Mine isn’t as fancy as this. Just ground beef, onion, curry powder, raisins and eggs.
I'm from South Africa, love bobotie. It's a love or hate kind of dish. A South African author once told the story of when she cooked bobotie for English guests in London. She overheard one guest whispering on the phone after the meal, describing it with disgust to the listener. "It was some kind of spiced minced beef, topped with egg custard and it contained raisins!" The writer turned it into a funny story, but it did make me laugh to hear it described like that.
Well when you look at the absolute horrible and horrific food served in the UK, you can understand that the average Brit can’t handle anything good.
However, the last 30 years has seen Curry becoming our national dish, so I would venture to opine, that those comments might not be heard today!
Imagine, a Nation that once ruled 25% of the Globe. Is within a few hours of Italy and Portugal with excellent cuisines and is full of immigrants. Continues to have mediocre and horrific food!
Makes me ashamed to be half British!
One of my favourite cookbooks, which I use often, is one from the South African food training organization. Got it back in the late 70's and the recipes are great! They take me back to my days in Pretoria. Do Sosaties sometime!
Oooh. I'll bet that has some great recipes.
My mom used to serve it with tumeric yellow rice with raisins in :)
Hi..South African here..loooove a good baboetie...thankyou for sharing...❤
Love this guy's work!
Same!
Made this tonight. Substituted fig jam and one hebernaro for the mango chutney . Excellent
This is the first dish my wife cooked for me... 24years ago. Absolutely love it.
Lekker.... Kind regards Rustenburg South Africa
Thank you for doing a quintessential Saffer (South African) dish. We love our Bobotie down here. Greetings from Cape Town :)
You need the raisins, it's what makes this dish sing.
And we serve with yellow rice
No one cares ❤
@@GlazeonthewickeRdon't be a prick!
No one cares for your opinion
Yes! I Imagine it works very well. Like in persian dishes
@@GlazeonthewickeR and no one cares about our thoughts :)
Unless one doesn’t like raisins, and I literally don’t personally know a single person that does, unless they’re chocolate covered raisins. Go figure.
Had this recipe cross my dashboard the day I had purchased a bunch of beef intending to do a simple curry over rice with it... made this instead and it rocks!!
My favourite dish since childhood.
Every video is a thumbs up over all these years.
Greetings from Cape Town! Love this stuff. I learned to use buttermilk for the custard. Having used both down the years, I prefer buttermilk.
What kind of difference does the buttermilk make?
I will be doing this tomorrow from your video for my whole family. Thank you so much! ❤❤❤
I'm South African, that's so part of our heritage. I love Bobotie.
Interesting. Love the idea of the custard top v mashed potato a la Cottage pie.
Chef! I'm South African and a big fan. I saw this notification and thought that if any international guy was going to try this and make it as authentic as possible it would be you. I dislike it with raisins, so I actually want to try the lemon zest bit out. I've never done it that way before. Otherwise, yours looked really authentic. Needs some really good rice and I always put the bay leaf in with the onions from the start because I don't put them on the top.
Just made this today. Loved it. Thank you Chef John again for posting such reliable recipes and easy to follow instructions.
I'm so excited to try this recipe, John! I can't wait!
Thank you so much! 💜
With the exception of adding golden raisins, this is close to every other bobotie recipe I have ever seen or read. Having tried this a few times using those other recipes, I can’t wait to try this one (with the raisins added).
It has to be sultanas or currents. They are less sweet that raisins.
Not only are your recipes interesting and well explained you are a pleasure to listen to.
I would have never thought beef with curry but I made simple dumb leftovers curry with roast beef at home once and it was soooooo delicious ❤
I made this as a food wish! Chef John thank you!
From a South African, you nailed it. Its so good!
I'm definitely trying it. Thank you, chef
Love your videos, Chef John, and the recipes I have made are outstanding. You are fantastic in my honest opinion. Thank you.
❤thank you for sharing, not so authentic as we cook it here in Cape Town but love the twist.
You really manage to select the most suitable recipes for the season. I can't wait to make this
Being Southern African, I make Bobotie frequently. I'm going to try this one as it is very close to how I do it with an interesting addition or two. Thank you!!
That looks like a perfect autumn or winter comforting meal
Proud and happy to see Bobotie featured on your channel!
Greetings from South Africa :)
Thumbs up from a South-African, you got it spot on :-)
Around here in the South, we make a cornbread casserole that is very similar with different spices.
I am going to show this to my Jamaican fiancé they love curried beef down there John .
Request: awaze tibs - it's an amazing Ethiopian beef or lamb dish.
Such a flavorful dish! I love the idea of adding curry to a casserole, definitely going to make this soon.
I love the global flair brought to the channel and that chef John is open to experimenting! I think Bobotie is one of those dishes that has a "how my mom used to make it" character, as it has soooo many subtle variations. My all time favorite recipe is from Lynn Bedford Hall - absolutely epic and perfectly balanced. What's just missing on the plate tho is some yellow rice and pumpkin fritters :) It definitely needs some sides to round it off and make sure it's not too one note.
You need some Mrs. Balls Chutney on top of it. The spicy one. Yum
Beslis ja!
Agree 100%
And where is the Rajah curry powder?
Or it’s not authentic
100%
After all, you are the Cecil Rhodes of the way it goes
I'm South African, and I serve chutney as a side dish to bobotie.
Looks great! Thanks!
South African here. Traditionally this has raisins in as well. However, I think what you've done is still great as raisins is the best part for some and the worst part for others lol.
Yaaayyy!!! This looks fun and delicious, I will be making this
Very delicious
Looks awesome what are the measurements for salt onions spices
All and some does not tell me enough
Really want to try this
Loved the reference to Marcus Samuelsson: he’s a native of my home town. The recipe looks like nothing I’ve ever eaten, but then I’ve only been to SA twice. I may give this a try.
OOOoooooo this looks amazing! Thanks Chef!!!
I'm sure when I've had this before it's been with lamb, but delicious nonetheless. It used to be a regular in the staff canteen at work back in the 90s.
I fell in love soon as I heard the name. I’m gonna run this by my bro in Cape Town and learn to make it
Awê! Cape Townian Lowvelder here. Can't wait for the next winter (we only have six weeks of it) to make some bobotie for the friendz! Thank you Chef John!
And on a sidenote, I'm a lemon leaf type of guy... It adds way more flavour than a Laurel leaf!! Try it.
Do you still add bay leaves?
@@JD-wk1ts I have no objection to using both in one dish, but never tried it. It was a 1km walk to the closest laurel tree in my town, vs lemon grove in the back yard. Fresh lemon leaves are definitly more exciting (delicious aromatic top notes) than dried (stale?) bay laurel.
@epicoutdoor5795 thanks for the reply, will definitely try that!
That is fascinating, I did not know that about the differences in bay leaves.
South African here too.. Almost 100%, Just needs those raisins.
All praise the Al Gore -Rhythm that brought me here. I had never heard of this and now plan on making it on Sunday.
IM sooo excited to make this thank you. everything I have made following (mostly) your directives has been de' Vine
Next on my things to do with ground beef list! I must’ve missed what American dish this reminded you of, it reminds me of a real favorite shepherds pie
Do Malva Pudding next!!!
Ah finally something from south africa!!! yey!
I love bobotie! My spin on it is using potato slices 😊
My goodness, that looks delicious.
I literally made this yesterday what are the chances, and yours looks great.
The correct raisin for this is called a Sultana and I personally feel you can't have Bobotie without these but the lemon was an interesting sub. I also like diced dried apricots in mine.
The leaves also go in vertically for some reason seeing you do it like this makes so much more sense and I don't know how I feel about that.
Definitely going to make this!!!
That looks amazing
Durban Here. nicely done
I love Bobotie!! ❤❤ Thanks for doing this recipe.
Memories of boarding school food back in the early eighties. Must have raisins in it with real fruit chutney on the side.
The intonation of this guy's speech is absolutely wild
I'd like to try this with ground lamb. I think that might work. Any thoughts?
5:07 Up until this point, I was asking "No cayenne! Where's Chef John, and what have you done with him?" 🤣😂
👍 Looks dedelicious! 🤩
I am watching your channel for 15 year. As usual.
Chef John, could you please
do a Bahean Seafood Stew
or a Nigerian Pepper Pot?
Ive been experimenting with curry powder (just the standard kind most people would associate with the name) and it's amazing how versitile it can be.
Would love to see you do hand pies with some kind of filling along these lines
@foodwishes What is your practice to keep your stove so clean? Been watching your videos for like 15 years as your cook tops have changed. How do you keep them so clean?
Thank you!
looks deelish as always chef j
Are the culinary gods shining on me? Second time this week I’ve got all the ingredients for a recipe that popped up that I actually want to try. Except chutney. But I have a nice jam that should do fine.
If you do not have Mrs Ball's chutney, use a nice Peach jam with a bit of vinegar to cut the sweetness.
I was going to suggest Apricot Preserves. Apricot, Peach, Mango and even Rhubarb would all work well!
No. You’re not the only one bothered by un mixed egg 🥚 whites leaving white spots amongst the yellow.😂👍🏻
Excellent, good job,
be well long time.
Back in the early 80s I was served this with sliced banana in the topping which was also infused with allspice. I liked it but that isn't always a recommendation.