Bobotie

Recipe from: 17 September 2010
bobotie

Ingredients 37
Servings 6
Time 25 mins

Ingredients

  • Bobotie:
  • 100
    g
    butter
  • 50
    ml
    olive oil
  • 3
    large onions chopped
  • 1
    kg
    minced beef
  • 500
    g
    minced pork
  • 10
    cloves
    crushed garlic
  • 1
    small hand of ginger, peeled and grated
  • 3
    tsp
    garam masala
  • 1
    tsp
    whole coriander
  • 1/2
    tsp
    cumin
  • 1
    star anice
  • 1 1/2
    tsp
    tumeric
  • 8
    cloves
  • Fresh rosemary & thyme, chopped finely
  • 2
    handfuls of chopped dried apricots
  • 3
    handfuls of flaked almonds
  • 200
    ml
    Mrs Balls apricot chutney
  • 200
    ml
    All Gold tomato sauce
  • 1/2
    cup
    chopped parsley
  • 1/2
    cup
    sultanas
  • 6
    large free range eggs
  • 250
    ml
    fresh cream
  • Good grating of nutmeg
  • Salt & pepper
  • Rice:
  • Olive oil
  • Knob of butter
  • 1
    chicken stock cube
  • 1
    tsp
    tumeric
  • 1/2
    tsp
    whole coriander seeds
  • 1/2
    tsp
    cumin seeds
  • 2
    sticks of cinnamon
  • 6
    cloves
  • 2
    star anise
  • 3
    cup
    basmati rice
  • 1/2
    cup
    raisins soaked in boiling water
 

Method

1 hour
 
Pre-heat your oven to 180°C.
Heat the butter and oil in a pan, add the garlic and onion and sweat down slowly to sweeten the onions.
Add the ginger, garam masala,  tumeric, coriander, cumin, star anise, cloves, rosemary and thyme to the onions and continue to cook for just a few minutes to roast the spices.
Remove from the pan, add the sultanas, chopped apricots, almonds and bay leaves.
Stir well to combine all the flavours and set the mixture aside.
Using the same pot add a touch of olive oil and brown off your mince.
Once it’s nicely browned add the chutney, tomato sauce, chopped parsley and the onion and spice mixture and stir in well.
Add salt and pepper to taste.
Place the mixture into an ovenproof container and pat it down with the back of a wooden spoon to compact the mixture.
In a bowl combine the eggs, fresh cream, salt and pepper and a good grating of nutmeg.
Whisk this all together and pour over the top.
Decorate with bay leaves and bake in your pre-heated oven until the custard has set and browned nicely.

Yellow rice:
In a heavy based pot fry all of the spices with the chicken stock cube to bring out their flavours.
Add in the rice and combine well with the spices.
Pour over boiling water to one inch above the rice.
Bring to the boil then reduce to steam the rice.
Once cooked stir in the raisins and serve with the bobotie.

For more of Janice Tripepi's recipes click here.
 

Read more on: bake  |  shallow-fry
 

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