Wednesday, 15 February 2017

Pilchard bobotie

Pilchard bobotie
Serves 4-6
Preparation: 10 min
Cooking: 35 min
2cans (400 g each) pilchards
15 ml (1 T) oil
1 onion, chopped
3 garlic cloves, minced
30 ml (2 T) curry powder
2 carrots, grated
500 ml (2 c) lentils, cooked
2 slices white bread, soaked in 125 ml (½ c) milk then mashed
2 eggs
375 ml (1½ c) milk
salt and pepper
9 bay leaves
1 Preheat the oven to 180 °C.
2 Flake the fish and remove the bones.
3 Heat the oil in a pan over medium heat and sauté the onion until soft. Add the garlic, curry powder, carrots, lentils and soaked bread.
4 Fold in the fish and spoon into a baking dish.
5 Whisk together the eggs and milk, season with salt and pepper and pour over the fish. Insert the bay leaves into the top and bake for 30 minutes or until golden and set.

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