Macadamia Nut Bobotie

INGREDIENTS

30ml sunflower oil
15 ml salted melted butter
3 large onions
4 cloves garlic
250ml carrots grated
3ml salt
10ml fresh gingerroot, grated
10ml curry powder
5ml ground coriander
5ml turmeric
10ml garlic and herb seasoning
3ml ground cinnamon
15 ml lemon juice or cide vinegar
150g Macadamia nuts, finely chopped
1 can chickpeas (soaked overnight and boiled tender)
2 slices brown bread
125ml vegetable stock
375ml buttermilk
3 eggs

DIRECTIONS

Preheat oven to 180°C. Sauté the onions in the oil/butter mixture. Cover with a greaseproof paper circle as well as a lid. Cook very slowly for about 20 minutes. Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes. Add all the spices and seasoning ingredients. Turn up the temperature and stir-fry the nuts and chickpeas. Soak the bread in the stock, mash it with a fork and add to the mixture. Place mixture into an oven-proof dish. Beat the topping ingredients together and pour over bobotie. Bake at 180°C for 30 minutes until set and golden brown.