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Warm Up With Bobotie

Plate up some magic with this hearty South African winter favourite, bobotie!

ALL GOLD has turned your next meal get-together into a taste sensation with its new Skweezi Apricot & Peach Jam, a delicious addition to your favourite mixture of curried mince and creamy golden topping.

Bobotie

Serves 6

Prep time: 90 minutes

Ingredients

45 ml (3 tbsp.) oil

2 onions, chopped

10 ml (2 tsp.) crushed garlic

500 g minced beef

2 slices bread, crusts removed

250 ml (1 cup) milk

15 ml (1 tbsp.) curry powder

10 ml (2 tsp.) masala

15 ml Mrs Balls Chutney

10 ml vinegar

5 ml (1 tsp.) turmeric

50 ml ALL GOLD Skweezi Apricot & Peach Jam

65 ml (1/4 cup) seedless raisins

Salt and pepper to taste

2 eggs

6 bay leaves 

Method

Preheat the oven to 180 degrees Celsius. Heat oil and fry onions and garlic until transparent. Add minced beef, cook for 10 minutes until brown. Place bread in a bowl and cover with milk. Soak for 5 minutes, squeeze bread and reserve the milk. Add bread to mince, together with spices, jam, chutney and vinegar. Cook for a further 10 minutes. Spoon the mixture into individual ovenproof bowls or 1 large rectangular ovenproof dish. Bake in oven for 15 minutes together reserved milk and eggs. Remove bobotie from the oven and pour milk mixture over. Top with bay leaves, return to oven and bake for a further 15 minutes until the custard has set. Serve warm over rice or with a salad.

If you prefer to keep things traditional, try this bobotie recipe originally from Getaway.

Traditional South African Bobotie Recipe

Serves 8

Ingredients

1 fairly thick slice crustless bread (white or brown)

375 ml milk

25 ml oil

10 ml butter

2 onions, sliced

2 cloves garlic, crushed

25 ml curry powder

10 ml salt

25 ml chutney

15 ml smooth apricot jam

15 ml Worcester sauce

5 ml turmeric

25ml brown vinegar

1 kg raw mince

100 ml sultanas (don’t replace with raisins – they are too sweet)

3 eggs

Pinch each of salt and turmeric

Bay leaves

Method

Preheat the oven to 180 degrees Celsius. Soak bread in milk. Heat oil and butter in large pan and fry onions and garlic. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well. Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, then spoon into a greased, 28 x 16 cm baking dish and level the top. Beat remaining eggs with reserved milk (you should have 300 ml, or a little more) and the salt and turmeric. Pour over meat mixture and put a few bay leaves on top. Stand dish in a larger pan of water (this is important to prevent drying out) and bake uncovered for 1 hour or until set. Serve with rice, coconut, chutney, nuts and bananas.

Source: ALL GOLD & Getaway. Images: ALL GOLD & Michelle Parkin

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