Name: Bobotie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Bake
Ingredients: ¹⁄₃ of the veggie curry; 1 bread slices crusts removed, soaked in milk; 15 ml chutney or apricot jam; generous handful chopped almonds and raisins or dried fruit; bay leaves; 180 ml milk; 2 eggs; salt and freshly ground black pepper; 1 banana halved lengthways; tomato-and-onion sambal chutney; dessicated coconut (optional)

Recipe Disclaimer

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Ingredients (11)

¹⁄₃	of the veggie curry
1	bread slices — crusts removed, soaked in milk
15 ml	chutney or apricot jam
	generous handful chopped almonds and raisins or dried fruit
	bay leaves

EGG CUSTARD

180 ml	milk
2	eggs
	salt and freshly ground black pepper

TO FINISH

1	banana — halved lengthways

TO SERVE

	tomato-and-onion sambal chutney
	dessicated coconut — (optional)

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Method:

Grease an
ovenproof dish with non-stick spray. Preheat the oven to 180°C.

1. Mix the veggie curry with the bread, chutney or
jam, almonds and raisins or dried fruit. Transfer to the prepared dish, then
press one or two bay leaves into the top. (It can be frozen like this.)

2. Egg
custard: Whisk the milk and eggs together, season with salt and pepper and pour
over the curry mixture. Leave to absorb.

3. To
finish: Put the banana halves on top (if using) and bake for about 20 minutes or
until the custard has set.

4. To serve: Serve with tomato-and-onion sambal,
chutney and desiccated coconut (if using)