Bobotie with rice and sambal

By admin
02 November 2010

Bobotie is great if you’re a novice in the kitchen. Only the meat and onions are fried beforehand; the rest of the ingredients are then mixed together and the dish is baked in the oven.

2 T (30 ml) oil

2 onions, finely chopped (see pg 42)

1 kg mince

1 slice white bread

½ c (125 ml) milk

1 egg

4 t (20 ml) mild curry powder

2 t (10 ml) salt

½ t (2,5 ml) black pepper

1 t (5 ml) turmeric

½ t (2,5 ml) ground coriander

2 T (30 ml) lemon juice or vinegar

about ¼ c (50 ml) almond flakes

½ c (125 ml) seedless raisins

1 Granny Smith apple, peeled and grated

3 T (45 ml) chutney

TOPPING

½ c (125 ml) milk

1 egg

5 bay leaves

STEP 1

Preheat the oven to 180 °C and grease an ovenproof dish that can hold 8 cups (2 L).

STEP 2

Heat the oil in a large pan over medium heat and fry the onions until light brown and soft.  Spoon into a bowl and set aside.

STEP 3

Brown the mince in the same pan a little at a time. Do not put all the mince in the pan at once as it will reduce the temperature and the mince will boil and form lumps rather than fry. When the mince starts to turn brown add it to the onions.

STEP 4

Soak the bread in the milk, squeeze out the excess milk and mash the bread with a fork. Reserve the milk for later.

STEP 5

Add all the ingredients (except the topping ingredients) and the milk used for soaking the bread to the cooked mince and onions. Mix well.

STEP 6

Spoon the mixture into the greased dish and bake for 25 minutes.

STEP 7

Whisk together the milk and egg for the topping and pour over the hot bobotie. Insert bay leaves into the bobotie mixture, spacing them evenly. Bake the bobotie for another 10 minutes or until the egg mixture has set.Serves 6-8.

TOMATO SAMBAL

3 ripe tomatoes

1 onion, finely chopped

2 T (30 ml) chopped fresh coriander

1 T (15 ml) caster sugar

2 t (10 ml) white vinegar

1 t (5 ml) lemon juice

a pinch of salt

½ t (2,5 ml) white pepper

Halve the tomatoes horizontally and scoop out the seeds with a teaspoon. (The seeds are removed so there isn’t too much liquid in the sambal.)  Dice the tomatoes (cut theminto small cubes) with a sharp knife. Mix the remaining ingredients with the tomatoes.

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