RACK OF LAMB WITH VEGGIES AND BOBOTIE QUICHE

RACK OF LAMB WITH VEGGIES AND BOBOTIE QUICHE
Bobotie Quiche:
1 roll puff pastry
1 Slice white bread
250 ml milk
15 ml oil
1 onion (finely chopped)
500 g beef or lamb mince
1 sachet KNORR Dry Curry Cook in Sauce
25 ml sugar
25 ml white vinegar
30 ml Mrs. Balls chutney
125 ml seedless raisins
125 ml water
2 eggs

Pre Heat oven to 200°C.
Defrost puff pastry and prick with a fork line the base and sides of your desired sized mould and bade till golden brown.
Soak bread in 125 ml milk.
Heat oil in pan and gently fry onion till soft.
Add the mince and fry until well browned.
Stir in the sachet of Knorr chicken curry dry cook in spice.
Squeeze the milk out of the bread and crumble soggy bread into mixture keeping the remaining milk aside.
Add sugar, vinegar, chutney, raisins and water and stir well and allow to simmer for 10 to 15 minutes till mixture is quite dry.
Remove quiche base from the oven and pour in the meat mixture.
Bake in the oven for 15 minutes.
In a small bowl whisk egg and remaining milk pour over quiche and return to oven for 15 minutes till set and egg starts turning brown.

French cut rack of lamb:
6 bone rack of lamb
salt
olive oil
Clean each bone of the rack of lamb.
Heat olive oil in a pan and add a dash of salt.
Flash fry till medium rare.

Roasted vegetables:
4 baby beans
120 g wild mushrooms
20 g seedless raisins
olive oil
salt
Blanche vegetables for 2 minutes in boiling water.
Heat oil in a pan.
Add a dash of salt add vegetables to old and toss 2 to 3 times in hot oil take off the oil and plate straight away.

Recipes and photo: Dirk Booysen