South African Bobotie

Name: South African Bobotie
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: 3 slices White or brown bread slices; 350 ml Milk (for soaking bread); 2 tbsp Vegetable oil; 2 tsp Butter; 2 whole Medium onions, sliced; 4 whole Garlic cloves, finely chopped; 2 tbsp Mild curry powder; 4 tbsp Fruit chutney (e.g., Mrs Ball's); 4 tbsp Apricot jam; 1 tbsp Worcestershire sauce; 1 tsp Ground turmeric; 1 tsp Fresh ginger, finely chopped; 0.5 tsp Ground cinnamon; 2 tbsp Red wine vinegar; 1 kg Beef mince (ground beef); 100 ml Sultanas (golden raisins); 1.5 tsp Salt; 0.5 tsp Black pepper; 1 whole Beef stock cube, crumbled; 1 whole Egg, lightly beaten; 2 whole Large eggs (for custard); 150 ml Reserved soaking milk (or fresh milk to make up to 200 ml); 0.25 tsp Salt (for custard); 4 whole Bay leaves

From: South Africa

Servings: 6

Prep Time: 20 minutes

Cook Time: 50 minutes

Difficulty: Medium

Ingredients

3 slices White or brown bread slices
350 ml Milk (for soaking bread)
2 tbsp Vegetable oil
2 tsp Butter
2 whole Medium onions, sliced
4 whole Garlic cloves, finely chopped
2 tbsp Mild curry powder
4 tbsp Fruit chutney (e.g., Mrs Ball's)
4 tbsp Apricot jam
1 tbsp Worcestershire sauce
1 tsp Ground turmeric
1 tsp Fresh ginger, finely chopped
0.5 tsp Ground cinnamon
2 tbsp Red wine vinegar
1 kg Beef mince (ground beef)
100 ml Sultanas (golden raisins)
1.5 tsp Salt
0.5 tsp Black pepper
1 whole Beef stock cube, crumbled
1 whole Egg, lightly beaten
2 whole Large eggs (for custard)
150 ml Reserved soaking milk (or fresh milk to make up to 200 ml)
0.25 tsp Salt (for custard)
4 whole Bay leaves

Instructions

Preheat oven to 180°C (350°F).
Place bread slices in bowl and pour 350 ml milk over them. Let soak a few minutes, then squeeze/press out most of milk into separate bowl. Set both soaked bread and reserved milk aside.
Heat oil and butter in large pan over medium heat. Add onions and cook until soft and starting to brown slightly. Add garlic and cook 1-2 minutes more without burning.
Stir in curry powder, fruit chutney, apricot jam, Worcestershire sauce, turmeric, ginger, cinnamon, and red wine vinegar. Fry gently over low heat for 1-2 minutes until fragrant.
Add beef mince to pan and cook, breaking it up with spoon, until browned and most liquid has evaporated.
Stir in sultanas, salt, pepper, and crumbled stock cube. Simmer a few minutes so flavors combine, then remove from heat.
Roughly mash soaked bread with fork. Stir into meat mixture thoroughly.
Let cool a few minutes, then stir in 1 lightly beaten egg.
Grease ovenproof dish (approximately 30 × 20 cm). Spoon in meat mixture and smooth top evenly.
Make custard topping by measuring 150-200 ml reserved milk (top up with fresh milk if needed). Whisk together 2 eggs, milk, and 0.25 tsp salt until well combined.
Pour egg-milk mixture evenly over meat. Arrange bay leaves on top if using.
Bake at 180°C for 40-45 minutes until custard is set and golden on top.
Let stand 5-10 minutes before serving so it slices neatly.
Traditionally served with yellow rice with raisins and chutney on the side.