Name: Skinny bobotie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6-8 servings
Cuisine: Bake
Ingredients: 1 thick slice of bread brown, crust removed; 80 ml milk skimmed; 30 ml fresh chillies 573; 2 onion finely chopped; 400 g brown mushrooms finely chopped; 400 g beef mince lean; 15 ml curry powder mild; 10 ml turmeric; 60 ml chutney lite; 20 ml vinegar white wine; 5 ml salt; 30 ml raisins; 6 lemon leaves optional; 2 eggs; 250 ml milk skimmed; pinch salt

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Ingredients (16)

1	thick slice of bread — brown, crust removed
80 ml	milk — skimmed
30 ml	fresh chillies — 573
2	onion — finely chopped
400 g	brown mushrooms — finely chopped
400 g	beef mince — lean
15 ml	curry powder — mild
10 ml	turmeric
60 ml	chutney — lite
20 ml	vinegar — white wine
5 ml	salt
30 ml	raisins
6	lemon leaves — optional

EGG CUSTARD:

2	eggs
250 ml	milk — skimmed
pinch	salt

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Method:

Preheat oven to 180 °C.

Soak the brown bread in the milk to soften.

Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned.

Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork.

Cook until you see no juices in the bottom of the pan. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well.

Gently cook for a further 5 minutes. Spoon the mixture into a 25 x 20 cm baking dish or bake in individual dishes.

Roll up the lemon leaves and insert them in an upright position in the meat mixture.

Beat the eggs and milk together and season. Gently pour the egg mixture over the meat.

Bake for 30-35 minutes until the custard has set.

Serve with chutney, rice and tomato and onion salad.

Reprinted with the permission of Life is a Zoo Biscuit. To see more click here.

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