Bobotie hails from South Africa and this unusual dish combines savoury spices with sweet chutney and jam and zingy lemon juice to mouthwatering effect.
Serves 4
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients
3 slices of white bread
1 cup + ½ cup milk, divided
2 tbsp olive oil
4 shallots, roughly chopped
4 tsps medium curry powder
1 tsp oregano or Italian herbs
1 tsp ground cumin
1/2 tsp turmeric
2 garlic cloves, finely chopped
600g beef mince
1/2 cup plum chutney
1 tbsp apricot jam
Zest and juice of one lemon, divided
4 tsps tomato paste
Salt and pepper
2 large eggs
4 bay leaves
Method
Pre-heat the oven to 180°C.
Soak the bread in 1 cup of the milk.
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the shallots and cook for a few minutes, until soft.
Add the curry powder, oregano, cumin, turmeric and garlic and stir for a minute or two. Add the mince and cook, stirring regularly, until there is no pink meat remaining.
Remove the pan from the heat and stir in the chutney, jam, lemon zest, lemon juice, tomato paste, and salt and pepper to taste.
Squeeze the milk from the bread, saving the liquid for later, Break the soggy bread into small pieces and mix them in with the mince. Spread the mixture evenly in an casserole dish.
Strain the milk that came from the bread and add the remaining milk. Beat in the eggs and season with a pinch of salt and pepper. Pour the liquid over the meat and scatter the bay leaves on top, pushing them into the liquid a little.
Bake uncovered for 45 minutes or until the top is golden brown.
Serve with rice cooked with a dash of turmeric.
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