Name: Farm style bobotie
Prep time: 75 min
Cook time: 60 min
Total time: 135 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 3 bread slices crust removed, cubed; 150 ml water boiled; 50 ml vinegar white wine; 1 stock cube chicken; 2 onions large, finely chopped; 30 g butter; 800 g beef mince lean; 30 ml curry powder medium; salt; 5 ml ginger ground; 10 ml turmeric; 5 ml cumin ground; 50 ml pears dried, chopped; 100 ml apricots dried, chopped; 10 ml natreen liquid; 2 eggs extra-large, beaten; 15 ml cornflour; 60 ml water; 425 g pie apples tin, unsweetened, chopped; 10 g butter; 80 ml seedless raisins soaked and chopped; 60 ml pecan nuts or walnuts, chopped; 5 ml pecan nuts or walnuts, chopped; 2.5 ml fresh ginger; 5 ml natreen liquid; 375 ml flour cake; 7.5 ml Baking powder; salt and freshly ground black pepper to taste; 2 bananas ripe, mashed; 5 ml lemon juice

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Ingredients (36)

Bobotie

3	bread slices — crust removed, cubed
150 ml	water — boiled
50 ml	vinegar — white wine
1	stock cube — chicken
2	onions — large, finely chopped
30 g	butter
800 g	beef mince — lean
30 ml	curry powder — medium
	salt
5 ml	ginger — ground
10 ml	turmeric
5 ml	cumin — ground
50 ml	pears — dried, chopped
100 ml	apricots — dried, chopped
10 ml	natreen liquid
2	eggs — extra-large, beaten

Apple layer

15 ml	cornflour
60 ml	water
425 g	pie apples — tin, unsweetened, chopped
10 g	butter
80 ml	seedless raisins — soaked and chopped
60 ml	pecan nuts — or walnuts, chopped
5 ml	pecan nuts — or walnuts, chopped
2.5 ml	fresh ginger
5 ml	natreen liquid

Banana and coconut crust

375 ml	flour — cake
7.5 ml	Baking powder
	salt and freshly ground black pepper — to taste
2	bananas — ripe, mashed
5 ml	lemon juice
60 ml	coconut
125 g	butter
60 ml	cheddar cheese — grated
	eggs — extra-large, lightly beaten
5 ml	natreen liquid
	milk

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Method:

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.