traditional south-african ‘bobotie’

Traditionally South-African and undoubtedly a favourite in just about any home in South-Africa, bobotie consists of curried / spiced minced meat, topped with an egg custard and baked.
Some bobotie recipes have been passed down many generations and are kept secret in most families.
There are so many recipe variations of which most contain raisins or sultanas. I, however, prefer it with grated apple or pear. (Dried peaches or apricots are also used as an alternative.)
Most bobotie recipes use milk soaked bread to add extra moisture to the dish and is traditionally served with yellow rice, which is rice cooked with turmeric.
This dish is not particularly spicy and incorporates a variety of flavours thus adding complexity.

ingredients | serves 6 | easy
1kg minced meat
3T olive oil
2T butter
2 medium onions, sliced
1T crushed garlic
1/2C dried bread crumbs
1/2C beef broth
1/5T mild curry powder
1t turmeric
1t ground cumin
1t ground coriander
1.5t dried thyme & oregano mix
2 red apples, cored & grated
1/4C chutney (Mrs. Balls)
3T apricot jam
2T worcester sauce
2 medium carrots, grated
zest & juice of 1 lemon
1/2C flaked almonds
1t fine salt
1t black pepper

for the egg custard
3 large eggs
5 bay leaves
1/2c (125ml) cream
1/2c (125ml) milk
1/3c flaked almonds

how to do it
Preheat the oven to 180 degrees Celsius.
Heat the olive oil & butter in a large ovenproof skillet. Sauté the onion until glossy. Add the curry powder, turmeric, cumin, coriander, thyme & oregano to the skillet and cook for about one minute until fragrant. Add the minced meat to the pan and cook until browned. Add the carrots & grated apple and cook for 5 minutes.
Mix the chutney, Worcester sauce, lemon juice & zest and apricot jam together and add it to the mince mixture. Stir to combine, cover with a lid and cook for about 15 minutes, on a gentle simmer.
Remove the lid.
Pour the half cup of beef broth into the mixture, stir and then add the bread crumbs. Stir to combine and cook for two minutes. Remove from the heat.
Season with salt & black pepper and stir.
Using the back of a spoon, press the mixture down to even it out.
Make the egg custard by whisking the eggs, milk & cream together. Gently pour the custard onto the mince mixture, over the back of a spoon. Place the bay leaves in the centre or where you prefer and add the flaked almonds.
Gently place the skillet into the oven and bake for 30 minutes until golden and the custard have set.
Remove from the oven, rest for five minutes and serve with yellow rice.

From my kitchen to yours, with love x




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