Bobotie

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Makes 8–10 generous servings

Preparation time: 30 minutes

Cooking time: 1 hour, 30 minutes

Oven temperature: 180°C

5 thick slices day-old white bread

250ml milk

15ml olive oil

30ml butter

2 large onions, chopped

3 plump cloves garlic, chopped

30ml masala

10ml ground turmeric

10ml ground cumin

10ml ground coriander

3 cloves

2cm fresh ginger, peeled and grated

1 red chilli, finely chopped

30ml chutney

30ml apricot jam

125ml sultanas or soft dried apricots, chopped

125ml almond flakes, toasted

a generous pinch of dried herbs

5ml sea salt flakes

• freshly ground black pepper to taste

1kg lean mince

CUSTARD TOPPING

5 eggs

300ml double-cream yoghurt

8 lemon or bay leaves

• thinly sliced lemon (optional)

• sliced banana and coconut to serve

1. Soak the bread in the milk. Once the bread is soaked, use a fork to mash the bread in the milk and set aside.

2. Heat the oil and butter together and sauté the onions until glossy. Add the garlic, masala, spices, ginger and chilli and fry for a few minutes until fragrant. Stir in the rest of the main ingredients, except the mince, as well as the bread-and-milk mixture, mix well and remove from the heat to cool.

3. Preheat the oven. Mix the cooled onion mixture through the mince and place in a large ovenproof dish. Beat the eggs and yoghurt together, season with salt and pepper and pour over the mince mixture.

4. Garnish with lemon or bay leaves and, if desired, some thinly sliced lemon. Bake for about 1 hour; increase the oven temperature to 200°C and give the custard topping another 5–10 minutes in the oven to brown nicely. Serve with yellow rice, sliced banana, extra chutney and coconut.

Tip: The mince mixture can be prepared a day ahead.

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