Bobotie

submitted by Melissa Anderson

Ingredients :

1 thick slice of white bread

50ml cold milk
500g minced lamb (or beef)

1 finely chopped onion
5ml salt

1ml freshly gound black pepper
2ml garlic flakes

10ml mild curry powder
1ml turmeric

12,5ml fruit chutney
12,5ml grape vinegar

3 eggs
4 or 5 bay leaves

12,5ml corn flour
12,5ml cold water

350ml warm milk

Method :

Soak the bread in the milk and squeeze out the excess milk and put aside.

Thoroughly mix the minced meat, onion, salt, pepper, garlic flakes, half of the curry powder, the turmeric, chutney, vinegar, 1 one egg and the softened bread.

Place the mixture into a well-greased baking dish and place one of the bay leaves into the mixture and bake on the middle rack of a preheated oven at 160C for 15 minutes.

Remove the baking dish from the oven and beat the remaining 2 eggs and keep one side.

Mix the corn flour, the rest of the curry powder and the cold water into a smooth paste and then stir the paste into the beaten eggs.

Slowly add the warm milk and let the mixture simmer on low to medium heat until it thickens slightly - stir continuously.

Remove the mixture from the heat and pour over the bobotie and arrange the remaining bay leaves on top of the mixture .

Bake for a further 25-30 minutes until the egg mixture topping becomes firm and light brown in colour.

This dish is traditionally served with yellow rice(see recipe below) and chutney.

Yellow Rice & Raisins

serves 4

Ingredients:
1 cup rice
2 cups water
1/2 tsp salt
1 tsp turmeric
2 tablesp sugar
1/2 cup seedless raisins
1 tablesp butter

Method:

Wash the rice, put it in the boiling salted water and add the turmeric.

Boil for about 10 minutes, then lower the heat and add the remaining ingredients.

Simmer until the rice is tender and the excess water has been absorbed by the rice.

recipe bobotie traditional South African Malay yellow rice raisins