Wednesday, January 13, 2010

Bobotie great old South African Cape Malay Dish


This CAPE MALAY BOBOTIE RECIPE is for the Wayne version of Bobotie.It makes a pleasingly spiced slightly sweet dish, with a very light spicy curry flavor.

· 1 lb beef, minced (500 grams)
· 2 eggs
· 2 slices white bread, stale with crusts removed
· 1 onion, thinly sliced
· 2 tbsp cooking oil
· 2 tbsp hot water
. 2 tbsp Mrs Balls fruit Chutney
. ¼ Cup Sultanas the seedless ones
. 2 Small grated carrots
. 1 tsp Chilli powder
· 2 tbsp sugar
· 2 tbsp lemon juice
· 2 tsp curry powder
· ½ tsp ground cloves
· 1 tsp garlic, crushed
· 1 tsp turmeric
· ½ tsp salt


· 1 egg, lightly beaten
· ½ cup milk
· bay leaves or lemon leaves for garnishing

Pre-heat the oven to 170o C.
Soak the bread in water for 10 minutes, squeeze out the excess and then crumble.
In a large frying pan, heat the oil and braise the onion until golden.
Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, turmeric and sugar and chutney to the mince, mixing well. Then add the grated carrots and Sultanas
Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.
Combine the other egg with the milk and beat well. Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish. Return to the oven and bake at 170o C for 10 minutes, or until the topping is set

Serve with yellow spiced rice and a salad

Serves 2 to 3 people double ingrediants for a family of 4 or more