Liver bobotie with apple


Ingredients 15
Servings 4
Time

Ingredients

  • 1
    thick slice brown bread
  • 125
    ml
    milk
  • 500
    g
    sheep's or ox liver
  • salt and pepper
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    large green apple, skinned and diced
  • 15
    ml
    mild curry powder
  • 5
    ml
    turmeric
  • 30
    ml
    chutney
  • 30
    ml
    smooth apricot jam
  • 30
    ml
    lemon juice
  • 2
    extra-large eggs, beaten
  • 250
    ml
    milk
  • 2
    bay leaves
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 24 x 24 x 5 cm ovenproof dish with non-stick spray. Soak the bread in the milk and mash finely. Clean the liver: Remove the membrane and any hard tubes. If using ox liver, soak in lukewarm salt water solution for 30 minutes. Dice the liver and season well with salt and pepper. Fry in heated oil until brown on the outside. Remove from the pan and set aside. Sauté the onion and garlic until soft and add the apple, curry powder and turmeric. Stir-fry for one minute. Add the chutney, apricot jam and lemon juice and mix. Add the fried liver and mix. Turn into the prepared oven dish. Beat the eggs and milk together and pour over. Arrange bay leaves on top. Bake for 30 to 45 minutes or until done and the egg mixture has set. Serve immediately with stewed peaches and rice.
 

Read more on: lamb
 

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