Gluten Free Bobotie is a flavorful South African Dish that pairs well with fruit chutney!  So many spices and it's delicious! 

​What is Bobotie?????

Bobotie is a South African meatloaf that is filled with delicious spices and topped with an awesome Fruit Chutney! I linked the recipe to my fruit chutney so it would be easy to find.

We had this dish when we were sailing in Saint Martin with Trade-winds. Manu, our first mate made this delicious dish for lunch one day and I asked her how to make it. So, this is my version of how she made it. Thank you, Manu for the exposure to this dish and new food!
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Here’s A Video to Show You How to Make Bobotie:

​What Kind Of Meat Can I Use In Bobotie?

I have read online that it can be made from beef, pork or lamb or a combination of those meats. I made mine out of beef, but I think we would have loved it with lamb. However, our guests don’t love lamb as much as we do so I made it with beef. 

I absolutely love the smell of lamb cooking and can picture the scent in my head with all of the spices and chutney added! Next time I am making it with lamb for sure!

What Do I Need To Make This Recipe?

You will need a 9 x 13 Pyrex rectangle baking dish to make this Bobotie.
Also some fragrant spices and herbs. Here’s the list:
4 pieces of gluten free bread
3 lbs of ground beef
2 yellow onions
1 TBSP butter
4 cloves of garlic
4 TBSP Curry Paste
1 Cup Chutney
1/4 Tsp Red Pepper Flakes or more if you like it spicy.
4 Bay Leaves
1 TSP of the following: Allspice, Cumin, Paprika, Smoked Paprika, Curry, Tumeric, 21 herb seasoning, Ginger, Cloves, Nutmeg (I used Pumpkin Pie Spice)
2 eggs
1 Cup Cream
This recipe goes together very quickly and is an easy meal. The whole house smells wonderful when it is cooking.


​Pin This NOW and Make it LATER!

Here’s The Printable Recipe:
Bobotie:

This is a delicious South African Meatloaf filled with warm spices and beautiful flavors. 
 
INGREDIENTS  

• 4 slices Gluten Free Bread
• 2 Tsp Butter or Oil
• 2 Yellow Onions Chopped
• 4 cloves Garlic Chopped
• 4 TBSP Curry Paste
• 4 Bay Leaves
• 1/4 Tsp Red Pepper Flakes or more if you like it spicy.
• 1 Tsp 21 Herb Seasoning
• 1 Tsp Pumpkin Pie Spice Or you can add each spice seperatly
• 1 Tsp Tumeric
• 1 Tsp Curry
• 1 Tsp All Spice
• 1 Tsp Nutmeg
• 1 Tsp Cumin
• 1 Tsp Paprika
• 1 Tsp Smoked Paprika
• 1 Cup Fruit Chutney You can find the recipe on my site.
• 2 Eggs Whisked topping
• 1 Cup Cream topping

INSTRUCTIONS 

• Add Bread to a 9 x 13 Pyrex rectangle baking dish.  Pour 1 cup of water over the top and allow to soak in.
• Fry Onions in the butter until they start to soften.
• Add Garlic to the onions.  Continue to cook. 
• Add Curry Paste, seasonings and chutney.  S & P
• This will start to form a thicker sauce and smell delicious. 
• Crumble the bread in the Pyrex dish. 
• Add the beef to the bread and mix.
• Pour the Chutney mixture into the meat and combine. 
• Press into the pan so it is flat. 
• Put the bay leaves on top of the meat.  
• Bake in the oven at 375 degrees for about 40 minutes.
• Whisk eggs and cream together.  Add more Curry and Herbs if you desire.  I added a little more and it gave the topping the beautiful color from the Curry Powder.   Pour over the meat at the 40-minute mark.
• Allow the egg topping to cook for about another 15 minutes or until done. 
• Remove from oven.  Serve with additional Chutney and a big salad for a great meal! 
• Enjoy!

Here’s The Chutney Recipe

Fruit Chutney for Bobotie!


I hope you love this Bobotie Recipe!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle

This gluten free fruit chutney is so diverse and delicious!  It is fantastic paired with Chicken, Lamb or Beef!  It is also delicious with oatmeal or ice cream!  

What is Chutney?

Chutney is a spicy fruit spread that originated in Indian cooking according to Wikipedia. It’s not really a word that we use very often in American Cooking. I have had fruit chutney a few times in my life but it has been when we were traveling. I had a delicious stone fruit chutney with roasted chicken in England. This fruit chutney was similar to what we had in Saint Martin when we were sailing. Our chef made us Bobotie.
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Bobotie is a South African dish of minced meats that are baked with an egg custard topping. It reminds me of a Spiced meatloaf. Spiced meaning filled with turmeric, cumin, curry, allspice, paprika, and more. It has a beautiful yellow color from all of the delicious spices.

Why did I need Chutney for Bobotie?  I made the chutney because it was an ingredient and common topping for the Bobotie. You can also eat the chutney on other meats, not just Bobotie. It would be delicious on roasted chicken or pork. I tried to find chutney in our grocery stores but was unsuccessful so I made my own. I have seen it in other countries in the store, but I guess it’s not a popular item in AZ!

What do I need to make fruit Chutney? Here are the items I used to make my Chutney. I originally sought out to make mango chutney, but I didn’t have any frozen mangoes and I didn’t want to go out to the store. It was pouring rain so I improvised. It was just as delicious!

1/2 Jar Apricot Jam (I use the kind with real sugar and fruit)
1/2 Jar Orange Marmalade (same kind as above)
1/4 Cup Apple Cider Vinegar
1 pkg dried mangoes- I rehydrated them in warm water for about 10 minutes then chopped them up.
1 cup Golden Raisins
1/4 Cup Dried Sweetened Ginger Chopped
1 Garlic Clove
1/4-1/2 tsp Red Pepper flakes or more if you want it really spicy.
1 yellow onion chopped
1/4 Cup Dried Tart Cherries
Juice of 2 Oranges as well as the peel of one.
Frozen Peaches chopped 1 cup
Frozen Apricots chopped 1 cup
1 Green Apple Chopped
1 Tsp Pumpkin Pie Spice Mix- more to taste.
A Pinch of Salt.

I started out sauteing the onions and garlic in a pan with a little olive oil. I wanted them to get nice and soft.
Next, I added the other ingredients and stirred it all together.

I let it cook for about 20 minutes and it became delicious and sticky like a very fruity thick jam.
Yum!

I was tempted to eat it now because it smelled so delicious.


What Do I do with this Fruit Chutney?

You have some options for storage of this delicious chutney. If you want it to last for a long time or make a larger batch of it, you can always can it.

I stored mine in the fridge in a sealed jar. I served it with the Bobotie that will require a cup of it in the recipe. So reserve a cup of you want to make the Bobotie.

It pairs wonderfully with roasted meat like pork, chicken, lamb, and beef.
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You can also add it to your oatmeal in the morning for a fall-like flavor. Serve it over ice cream for a delicious topping. There are so many options.

Here’s The Printable Recipe!

Fruit Chutney
This sweet and spicy delicious topping for meat or other food is warming and delicious!

INGREDIENTS  

• 1/2 Jar Apricot Jam I used real sugar and real fruit
• 1/2 Jar Orange Marmalade same kind as above
• 1/4 Cup Apple Cider Vinegar
• 1 pkg Dried Mangoes I rehydrated and chopped them.
• 1 cup Dried Yellow Raisins
• 1/4 cup Dried Sweetened Ginger chopped
• 1 Garlic Clove Chopped
• 1 Yellow Onion Chopped
• 1/4 tsp Red pepper flakes
• 1/4 cup Dried Tart Cherries
• 1 cup Frozen Peaches chopped
• 1 cup Frozen Apricots chopped
• 1 Green Apple Chopped
• 2 Oranges Juiced
• 1 Orange Peel grated
• 1 tsp Pumpkin pie spice more to taste
• 1 pinch Salt

INSTRUCTIONS 

• Saute Onions and garlic in a pan with a small amount of olive oil. 
• Add apple and continue to saute. 
• Add remaining ingredients and stir to combine. 
• Continue to cook and stir so it doesn’t burn for about 20 minutes.  It should become soft and sticky. 
• Remove from heat and enjoy!

Hope you enjoy this fruit chutney!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

These easy gluten free tuna melts remind me of my Mom.   She would make these and I wanted to recreate them gluten free!

This easy tuna melt is a great idea for a quick meal. I love them when we are on the go and need something quick for lunch or dinner. Or if we are having a lazy movie day and don’t fell like cooking something fancy.

What are your quick meals for busy days or lazy days?I have an arsenal of quick meals in my back pocket for days just like this one. It is raining and cold here in usually sunny AZ. We have had more rainy days this winter/spring than I can remember in over 20 years of living here!

The clouds and cool weather make me want to snuggle up on the couch with a good book or a good movie. I wish it was the weekend so my hubby could be in that equation but it’s not so my furry friend will have to fill in. She loves to snuggle so is a great substitute!

Here are some other quick meals you might like if you like my easy tuna melt:

Thai Chicken Lettuce Wraps

BLT Sandwich Skewers

Honey Garlic Thighs made in the crockpot

Did You Grow Up Eating Tuna Melts?

​Easy tuna melts were my Mom’s OG recipe. OG (original gangster) makes me laugh especially when referred to my Mom since she wasn’t really a gangster at all! But she was an OG about cooking. I learned to cook a lot of things from my Mom and my love for feeding people and making homemade food definitely came from her. I can still remember her making homemade buns on cool days. They were so delicious!
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​Now, I wouldn’t be able to eat any of the items pictured! Looking back I probably shouldn’t have been eating them then, but we didn’t know.

Melty open faced sandwiches were a favorite around our house. My Mom liked to buy salmon with the bones in it and it would crunch when you ate it…barf.. but I much preferred the tuna. No bones and the only crunch was from whatever you added to the tuna.

Here’s What I Put in Our Easy Tuna Melts:

To make this masterpiece of an easy meal, you will need the following ingredients:

Gluten free Break- I used Canyon Gluten Free Bakehouse
Mayo- I used Sir Kensington’s
Tuna- I used albacore from Costco- the wild caught stuff that is supposed to be better for fish and sustainability.
Celery
Red Pepper
Tomato
Green onions
Organic Sharp Cheddah- same as cheddar just better 

S & P or any other seasonings you like

1. Open and drain the tuna.
2. Chop up your veggies into small pieces. Add as many or little as you wish. My hubby wishes I wouldn’t add celery, but I still do.
3. Lay your bread on a baking sheet and butter if you wish.
4. Turn your oven on to broil after adjusting the racks to the right spot.
5. Add veggies, tuna and mayo to a bowl and mix. Season, mix, sample.
6. Spread over your bread.
7. Top with cheese.
8. Put in oven on broil for a few minutes until the cheese is bubbly and the bread is toasty on the edges. Don’t walk away because it will burn.
9. Enjoy!

Here’s The Printable Recipe:

Easy Tuna Melt
Gluten free tuna melts ready to eat in 10 minutes!  Yes, please!

INGREDIENTS  

• 6 slices Gluten Free bread
• 2 cans Albacore Tuna- drained
• 3/4 cup Mayo more or less to taste
• 1/2 red pepper chopped
• 2 green onions chopped
• 1 roma tomato chopped
• 1 stalk of celery chopped
• 1 pinch S & P
• 6 slices Cheddar Cheese

INSTRUCTIONS 

• Chop all of your veggies and put into a bowl.
• Lay your pieces of bread on a baking sheet.  Butter if you wish.
• Turn your oven on to broil and adjust the rack so it is near the top.
• Add drained tuna to the bowl of chopped veggies, mayo and seasonings.  Mix. 
• Taste to see if the right amount of mayo and seasoning.  Adjust if necessary.
• Top each piece of bread with tuna mixture.
• Add a piece of cheese to the top of that. 
• Broil in the oven for a few minutes until bubbly and toasted.  Do not burn. 
• Enjoy by itself or with soup or a salad. 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle