LEKKERBEK BOBOTIE
30 ml cooking oil
3 onions, chopped
2 cloves of garlic
15 ml grated, fresh ginger root, optional
15 ml curry powder
5 ml fine turmeric
5 ml fine coriander
2 ml fine cumin
5 ml fine ginger
5 ml fine cinnamon
1 kg lean beef mince
salt and freshly ground black pepper to taste
30 ml lemon juice
30 ml fine apricot jam
60 ml chutney
30 ml soft brown sugar
30 ml Worcestershire sauce
30 ml tomato paste
2 slices of white bread, soaked in water and smashed
250 ml pitted raisins
250 ml grated apple
6 lemon or bay leaves
Topping:
500 ml milk
4 eggs, beaten well
salt and freshly ground black pepper to taste
Preheat the oven to 180°C. Grease a large heatproof bowl well with butter or cooking spray.
Heat up a pan and put the oil in. Sauté the onions, garlic and ginger over medium heat in the oil until soft and translucent. Add the spices and sauté for another minute. Add the mince bit by bit and brown slightly. Add salt and pepper, followed by the rest of the ingredients, including the bread, raisins and apple. Bring to the boil, lower the heat and let it simmer for 30 mins.
Spoon the mince mixture in the prepared baking bowl and insert the leaves in a random pattern.
Mix the eggs and milk and season well. Carefully pour the milk mixture over the mince mixture and bake in the oven for about 40mins or until the topping is set. Let the dish rest for 5 mins before serving
Tips and tricks:
• I often leave the raisins out as not everyone is into raisins and there are raisins in the accompanying yellow rice anyway.
• Instead of bread, I use almond meal (about 4 tablespoons), that way anybody who is gluten-intolerant can eat the bobotie too.
• For lactose intolerant, I substitute the milk with coconut milk. You get a thicker topping, but you can ease this by adding a little bit of water and making sure your topping is really well beaten (run like water, not like soup).
• The more you brown your meat, the shorter the simmering time will be. Put a lid on it if you do not want to end up with a dry dish.
• Ginger or garlic from a tube is just as good as fresh.
• Green Granny Smith apples have the best flavour for bobotie, in my view.
Photo: Ivanda Venter
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Ivanda Venter
Vanaand die “Lekkerbek Bobotie” op julle blad gemaak. Lekkerste bobotie wat ek nog gemaak het net baie groot porsie. Bak wys hoeveel is oor nadat ek en my man geskep het. Ek het streng by die bestandele gehou en rosyne uitgelaat. Heerlik.