Bobotie cups

6 servings Prep: 10 mins, Cooking: 30 mins

In this recipe, the classic dish is given a minor makeover by being served in individual rice cups

By Independent Contributor June 14 2021
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Ingredients (27)

2 tbsp olive oil
2 tsp fresh garlic — finely chopped
1 onion — chopped
1 tsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
500 g lean mince
1 slice fresh white bread
1 bay leaf
2 tbsp water
2 tbsp worchester sauce
2 tbsp tomato paste
3-4 tbsp chutney
2 tbsp lemon juice
1/2 apple — grated
salt and black pepper
plain yoghurt — to serve
banana — chopped, to garnish
Rice cups
2 eggs
1 cup basmati rice — cooked
salt and black pepper
Custard topping
1 cup milk
2 eggs
2 tbsp butter — melted
salt and black pepper
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Method:

In a large pot, heat the oil and sauté the garlic, onion and ginger until the onion has softened.

Add the spices and stir for a minute.

Add the mince and continue to cook until the mince has browned. Stir often so that there aren’t any lumps.

Add the remaining ingredients, except the yoghurt and banana, and continue to simmer for about 20 minutes. Remove the pot from the heat, take out the bay leaf and set aside.

Preheat the oven to 180°C.

To make the rice cups, combine the eggs, cooked basmati rice and salt and pepper.

Using a greased muffin tin, place a spoonful or two of rice mixture into each muffin hole and press it down and up the sides, covering most of the muffin hole.

Place in the oven and bake for about 20 minutes or until the rice is golden and set.

Remove the muffin tin and add a spoonful or two of meat mixture to each rice cup.

Combine the custard topping ingredients, seasoning generously with salt and pepper, and pour a small amount over the meat.

Bake in the oven for 7‒10 minutes or until the custard has set.

Remove the muffin tin and once cool enough to handle, remove the bobotie cups and serve with a dollop of plain yoghurt and a garnish of chopped banana.

This recipe is an extract from All Sorts of Tapas by Chantal Lascaris. Published in 2021 by Struik Lifestyle an imprint of Penguin Random House South Africa (Pty) Ltd. Photographer: Donna Lewis.



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