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Butternut-and-quinoa bobotie

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

30 g butter
1 large onion, finely chopped
1 T Woolworths Cape Malay curry powder
1 free-range egg
¼ cup buttermilk
2 brown bread slices, crusts removed
2 cups cooked quinoa
500 g butternut, cooked and mashed
2 T lemon juice
Sea salt and freshly ground black pepper, to taste
6 small bay leaves
Butter, for greasing
Fruity chutney, for serving
Vinegared and chilli-spiked sliced tomatoes and red onion, for serving
Cooked brown rice, for serving (optional)

For the topping, whisk:

2 free-range eggs
1 cup buttermilk
¼ t turmeric

Method

Preheat the oven to 180°C.

Gently cook the onion in the butter until very soft. Stir in the curry powder and remove from the heat.

Beat the egg with the buttermilk. Crumble the bread and add to the beaten egg mixture and mash well.

Mix the quinoa and mashed butternut, then add the onions, bread mixture and lemon juice. Mix well, seasoning to taste.

Turn into a litre-sized buttered baking dish. Press in the bay leaves. Bake for 15 minutes, then ladle over the topping. Bake for a further 15 minutes, or until the topping is set.

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Quince sambal

Roast tomato soup with cheesy phyllo sandwiches

Steamed Zulu bread with chicken dumplings in harissa broth

Easy noodle salad with coconut dressing

Rosemary lamb lollipops with beetroot tzatziki

Sticky chicken wings with Asian slaw

Roast vegetable tart with Parmesan cream

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Vietnamese prawn, mango and basil parcels with tamarind dressing

Brinjal-and-beef mince curry

Aromatic chicken larb with crispy basil

Butternut-and-quinoa bobotie

Butternut-and-quinoa bobotie

Ingredients

Method