It's Supper Time!
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Bobotie
Ingredients
1 kg (lean) beef or ostrich mince.2 slices of white bread
250 ml milk
1 medium/large onion, finely chopped
3 garlic cloves, crushed
125 ml seedless raisins
125 ml almond shavings
3 t apricot jam
3 t fruit chutney
25 ml (2 T) lemon juice
1 t chopped mixed herbs
10 ml (2 t) curry powder
5 ml (1 t) turmeric
2 t salt
2 t fine cumin
2 t fine coriander
3 eggs
4-6 bay or lemon leaves
Tip: If available in your area, the curry powder may be replaced with 15 ml (3 t) of masala
Yellow rice:
buy in store, or:
2-4 T butter
2 cups long grain white rice
2 sticks cinnamon (optional)
1 t salt
1 t turmeric
1 cup raisins
T = tablespoon
t = teaspoon
g = gramme
This is my mother's Bototie recipe, and a personal favourite!
Serves 4 - 6
country : South Africa
Preparation time: 45min - 1 hour
Preheat the oven to 180ºC
(or convection oven to 165ºC)
Bobotie:
Soak the bread in half of the milk. Squeeze out excess milk, and manually mix bread through the mince.
Fry the mince and onions until brown / starting to sear a bit (to bring out flavour). Reduce heat. Keep the milk, eggs and the bay/lemon leaves separate. Mix all the other ingredients into the meat.
Fill an oven-safe baking dish with the meat mix. Insert the bay/lemon leaves. These should not protrude into the air, since they will singe in the oven.
Mix the eggs (thoroughly) with the remaining milk, and pour over the meat. It may help to beat the eggs or to add some cream to prevent the mix from being too watery and settling at the bottom. Otherwise compact the meat bit before pouring the egg mix over the top.
Bake for about 30min until the egg mix has set and has achieved a nice golden brown colour.
Prepare the yellow rice while the bototie is baking.
Yellow rice:
I usually just buy yellow (saffron) rice in the shop, but if you want to you can make your own traditional yellow rice:
Melt butter over moderate heat in a heavy, medium-size pot. Add rice, and stir until each grain is well coated. Then add cinnamon, salt and turmeric plus 2 cups of water.
Bring to a boil, cover, and reduce heat to simmer.
Cook for 20 - 30 minutes until water is absorbed and rice is tender. Stir in the raisins and heat for another minute or so before serving
Done!
Serving tips:
Bobotie goes down really well with Mrs Ball's Chutney. Sliced banana with coconut shavings make for a good side dish.
Serves 4 - 6
country : South Africa
Preparation time: 45min - 1 hour
Preheat the oven to 180ºC
(or convection oven to 165ºC)
Bobotie:
Soak the bread in half of the milk. Squeeze out excess milk, and manually mix bread through the mince.
Fry the mince and onions until brown / starting to sear a bit (to bring out flavour). Reduce heat. Keep the milk, eggs and the bay/lemon leaves separate. Mix all the other ingredients into the meat.
Fill an oven-safe baking dish with the meat mix. Insert the bay/lemon leaves. These should not protrude into the air, since they will singe in the oven.
Mix the eggs (thoroughly) with the remaining milk, and pour over the meat. It may help to beat the eggs or to add some cream to prevent the mix from being too watery and settling at the bottom. Otherwise compact the meat bit before pouring the egg mix over the top.
Bake for about 30min until the egg mix has set and has achieved a nice golden brown colour.
Prepare the yellow rice while the bototie is baking.
Yellow rice:
I usually just buy yellow (saffron) rice in the shop, but if you want to you can make your own traditional yellow rice:
Melt butter over moderate heat in a heavy, medium-size pot. Add rice, and stir until each grain is well coated. Then add cinnamon, salt and turmeric plus 2 cups of water.
Bring to a boil, cover, and reduce heat to simmer.
Cook for 20 - 30 minutes until water is absorbed and rice is tender. Stir in the raisins and heat for another minute or so before serving
Done!
Serving tips:
Bobotie goes down really well with Mrs Ball's Chutney. Sliced banana with coconut shavings make for a good side dish.
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