Monday, July 09, 2007

Bobotie

Bobotie is one of my favourite dishes. Of Cape Malay origin, it is a dish prepared with mildly curried mince meat, with some dried fruit added, usually in the form of apricots or raisins, and possibly the addition of some grated apple and apricot jam; the meat is then topped with an egg custard and baked until brown. It is serious comfort food.

I have tried various recipes for Bobotie, but the one I like best is one recently posted on Sophia Lindop’s delightful cookery blog, which you can find here.

Sophia Lindop’s Bobotie (Serves 6)
Ingredients:
2 onions, sliced
2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons curry powder (medium strength)
2 tablespoons turmeric
1 teaspoon salt
2 tablespoons smooth apricot jam
1kg minced meat - beef or ostrich or lamb
1 tablespoon vinegar
2 thick slices of white breadmilk to soak the bread in
1 egg
a handful of raisins
a few soft, dried apricots, chopped into smaller bits or 1 Granny Smith apple, grated
salt and pepper to taste

Topping:
2 eggs
½ cup cream
½ cup yogurt
1 pinch cayenne pepper
1 pinch salt
bay leaves

To prepare:
1. Preheat the oven to 180°C.
2. Heat the oil in a saucepan and fry the onions until cooked.
3. Add the garlic and cook through.
4. Sprinkle the curry powder over the onions add salt and stir.
5. Add the mince and stir until cooked.
6. Add the vinegar and cook together for ± 15 minutes.
7. Add the turmeric and stir through.
8. Soak the slice of bread in the milk. Remove the soggy bread, squeeze lightly and mash with a fork.
9. Add the soggy bread to the meat mixture and add 1 beaten egg. Stir with a wooden spoon.
10.Add the smooth apricot jam and stir it into the mixture.
11.Add the raisins and apricots / apple.
12.Taste the mince and add salt and pepper if necessary.
13.Place the cooked mince in a buttered pie dish.
14.Tuck the bay leaves into the mince or place them on top.
15.To make the topping, add the 2 eggs to the yogurt and cream and season with a pinch each of salt and cayenne pepper.
16.Mix well.
17.Pour over the top of the meat.
18.Bake at 180°C for 40 minutes or until the custard sets on top.

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