TRADITIONAL BOBOTIE
(8 generous portions) in a 20 cm x 40 cm square glass oven dish
2 slices of white bread soaked in one cup of milk
extra milk – maybe half to one cup
2 eggs
1 kg mince
2 teaspoons of turmeric
2 chunky desert spoons of chutney (Ms Balls Original is good)
2 rounded teaspoons of curry powder (maybe a bit more, you can add to taste when cooking)
2 dessert spoons of vinegar
2 tablespoons of sugar
8 chopped almonds (optional)
2 full teaspoons of salt
2 medium onions, chopped
Pepper to taste
1 cup of sultanas
4 bay leaves
Fry the onions and add the spices, vinegar, almonds and the meat. Fry until meat is browned well.
Mash up the bread, drain milk into a bowl. Add the bread, sugar, sultanas and chutney to the meat. Simmer for a while (20 minutes).
Adjust seasoning to taste.
Transfer to an oven dish, pat it down with a spatula and let it cool for a few minutes.
Mix eggs with drained milk and add more milk to make sure there is enough to cover the dish with about 3 to 5 millimetres to form a topping.
Pour the egg and milk mixture over the mince.
Stick the bay leaves into the bobotie, spaced apart about 5 cm (no science here, just stick them in so half is still exposed as you want to pull them out before dishing).
In the oven at 180°C for about 20 minutes.
Serve with long grain rice, salad and a dollop of Ms Balls chutney on the side!
Recipe posted and photo by Louw Coetzee
Geskuif