Farm style bobotie

Recipe from: 2009
bobotie

Ingredients 39
Servings 8
Time 1 hour and 15 minutes

Ingredients

  • Bobotie
  • 3
    slices bread, crusts removed, cubed
  • 150
    ml
    boiling water
  • 50
    ml
    white wine vinegar
  • 1
    chicken stock cube
  • 2
    large onions, finely chopped
  • 30
    g
    butter
  • 800
    g
    lean mince
  • 30
    ml
    medium curry powder
  • Salt
  • 5
    ml
    ground ginger
  • 10
    ml
    turmeric
  • 5
    ml
    ground cumin
  • 50
    ml
    dried pears, chopped
  • 100
    ml
    dried apricots, chopped
  • 10
    ml
    Natreen Liquid
  • 2
    extra large eggs, lightly beaten
  • Apple layer
  • 15
    ml
    cornflour
  • 60
    ml
    water
  • 425
    g
    tin unsweetened pie apples, chopped
  • 10
    g
    butter
  • 80
    ml
    seedless raisins soaked & chopped
  • 60
    ml
    pecan nuts or walnuts, chopped
  • 5
    ml
    pecan nuts or walnuts, chopped
  • 2.5
    ml
    ginger
  • 5
    ml
    Natreen Liquid
  • Banana and coconut crust
  • 375
    ml
    cake flour
  • 7.5
    ml
    baking powder
  • Salt and freshly ground black pepper to taste
  • 2
    ripe bananas, mashed
  • 5
    ml
    lemon juice
  • 60
    ml
    coconut
  • 125
    g
    butter
  • 60
    ml
    Cheddar cheese, grated
  • 1 extra large egg, lightly beaten
  • 5
    ml
    Natreen Liquid
  • milk, if needed, to mix
 

Method

1 hour
 
Bobotie: Soak the bread in the boiling water and vinegar, crumble the stock cube into this mixture. Fry onions in the butter until soft. Add the mince, soaked bread, spices, fruit and Natreen Liquid. Season to taste with salt. Cover and simmer gently for 15 minutes. Remove from stove and allow to cool slightly before adding the eggs. Mix well and spoon into a large greased ovenproof dish. Bake at 180°C for 15 minutes. Remove from oven.

Apple layer: Stir cornflour into the water. Place the apples in a saucepan together with the butter, raisins, nuts, spices and Natreen Liquid. Pour in the slaked cornflour, bring to the boil and stir until slightly thickened. Pour the apple mixture over the bobotie.

Banana and coconut crust: Sift the flour, baking powder, salt and pepper together. Mash the ripe bananas with the lemon juice. Add the coconut to the dry ingredients and lightly rub in the butter. Stir in the grated cheese and sweeten the egg with Natreen Liquid. Pour the egg into the banana mixture and add to the dry ingredients. Add milk if necessary, to form a stiff dough. Place dough in fridge for 30 minutes. Grate over the apple layer. Bake in preheated oven at 180°C for 20 minutes until the crust is light and golden brown. Serve with yellow rice.
 

Read more on: bake  |  festive 2014  |  grill  |  recipes
 

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