BOBOTIE WITH QUINCE AND CHEESE CRUST
BOBOTIE WITH QUINCE AND CHEESE CRUST
2 onions- chopped
10 ml curry powder
10 ml tumeric
150 ml venison stock (ek het beef stock gebruik)
4 slices bread soaked in stock
1 kg game mince
250 g pork mince
100 ml dried fruit chutney (resep sal volg)
2 eggs beaten
salt and black pepper
bay leaves and oil
Saute onions, curry and tumeric in a little oil. Add the meat and brown slightly. Stir in the bread with salt and pepper. Mix the chutney, bay leaves and eggs and stir into meat mixture. Stir the mixture well and spoon into an ovenproof dish. Top with Quinces (resep om te volg) and Cheese
Crust (resep om te volg).
Honey Poached Quince
3 quinces
2 ml salt
60 ml lemon juice
160 ml honey
2 ml five spice
1 star anise
1 cinnamon stick
Peel and and core and cut quinces into wedges, add all the other ingredients into a pot and poach until in the simmering liquid for about 30 minutes till soft. Remove quinces and reduce poaching liquid. Place quinces and reduces liquid over meat.
Cheese Crust.
250 ml flour
5 ml baking powder
2.5 ml sugar
125 g butter
100 g cheddar cheese grated
Salt
Rub the butter into the dry ingredients until it resembles breadcrumbs. Mix in the grated cheese and grate the dough over the quince layer on top of the bobotie. Bake for 20-30 minutes at 160 degrees until the crust is lightly browned.
Dried Fruit Chutney.
1 onion finely chopped
500 ml white wine vinegar
500 ml sugar
500 g dried fruit (soaked in 100ml strong rooibos tea)
1 cinnamon stick
1 star anise
salt and pepper
50 g fresh mint (ek het nie die mint ingesit nie, het wel bietjie chilli ingesit).
Bring the vinegar, sugar, cinnamon, star anise and onion to the boil and cook to a honey like syrup consistency. Cut the dried fruit into smaller pieces. Remove the cinnamon and star anise, add the dried fruit pieces as well as the rooibos tea. Cook Chutney further till it reaches the right consistency, then season with salt and pepper. Chop the mind finely and add to the cooked Chutney. Serve with the bobotie.
Photo and recipe posted by Leanne Thurston Coetzer
