Samp bake

Recipe from: 11/18/1993 12:00:00 AM
Ingredients 13
Servings 6
Time 1 hr 15 min - 1 hr 3

Ingredients

  • 375
    ml
    uncooked camp, soaked overnight
  • salt
  • Cheddar cheese, grated, (optional)
  • 500
    g
    mince
  • 5
    ml
    curry powder
  • 2
    ml
    ground cumin (jeera)
  • 100
    ml
    tomato sauce
  • 100
    ml
    chutney
  • pinch nutmeg
  • black pepper to taste
  • 100
    ml
    raisins (optional)
  • 2
    eggs
  • 250
    ml
    milk
 

Method

30-40 min
 
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish. Drain the samp and pour clean water over it. Boil until soft and season with salt once cooked. Drain and mash lightly. Add a knob of butter and a little milk, if desired. Spoon the samp into the base of the ovenproof dish and spread evenly. Sprinkle with Cheddar cheese if desired. Fry the mince until cooked, but not browned. Add curry, powder and cumin while the mince is frying. Blend the tomato sauce and chutney and add. Season to taste with salt and nutmeg. Add the raisins if using. Spoon the mince mixture on top of the cheese and spread evenly. Beat the eggs and milk together, season to taste with salt and pepper and pour over the mince mixture. Bake until the egg mixture has set, about 30-40 minutes. Serve with a salad, if desired. Serves 6.
 

Read more on: starch  |  bake
 

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