Ingredients
-
2
-
1 1/2
-
2
-
2
-
2
-
3
-
2
-
1
-
2
-
5
-
1
-
1
-
1
-
2
-
1/3
Directions
Frans’s Prizewinning Bobotie, This month this recipe won 1st prize in a cookery competition in an Afrikaans women’s magazine The magazine is on the lookout for the best of South African traditional recipes The winner, and creator, of this recipe is Frans Kleingeld of Langebaan on the West Coast (locals and ex-pats will know exactly where that is!) Don’t be put off by his list of ingredients — they are all simple and there is nothing exotic in his bobotie It seems the small amounts of the many things which he puts in might be his secret! He says: My recipe is baked in a water bath, which keeps it juicy It has a nice texture which does not fall apart when cut And you cannot make bobotie without raisins and almonds, because that is how our foremothers made it! NOTE : I made this recipe exactly as written, right after posting it The only problem was mine: my curry powder was not fresh enough I added masala, which was also past its best Maybe that was the problem, because I still thought something was missing It’s a great recipe regardless of the fussy measurements, but please make sure your curry powder is fragrant and fresh It took me 30 minutes prep (I guessed 25) and because used a lower oven heat for my convection oven I allowed 7 – 8 minutes longer in the oven, and the top was therefore a bit darker than it should be A nice bobotie , Oooh, this was fabulous! Made as directed, I cut the recipe in half and wish I hadnt, we could have done with lots of leftovers 🙂 I was generous with the curry powder (roasted garam masala) and sparing on the salt Lovely recipe, thanks for sharing, Zuri, this dish was made in memory of Zuris DH
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Steps
|
1
Done
|
Preheat Oven to 375 Deg F/ 180 Deg Celsius. |
|
2
Done
|
Break Up the Bread and Soak in the Milk. |
|
3
Done
|
Heat Oil and Butter in a Pan, and Fry the Onion and Garlic Until Tender and Transparent. Add the Curry Powder and Apricot Jam (jelly) and Mix Well. |
|
4
Done
|
Add the Chutney, Vinegar, Lemon Juice, Worcestershire Sauce, and Half the Turmeric. |
|
5
Done
|
Press the Milk from the Bread, Keeping the Milk. Add the Bread to the Mixture in the Pan and Mix in Well. (break Up Lumps). |
|
6
Done
|
Add the Ground Beef, Raisins, Splintered Almonds and Salt. |
|
7
Done
|
Mix Well, and Fry Over Low Heat Until the Meat Just Starts Changing Colour. |
|
8
Done
|
Remove Pan from Stove. Beat 1 Egg and Mix Into the Meat Mixture. |
|
9
Done
|
Put the Mixture Into a Suitable, Greased Oven Dish. Arrange the Bay or Lemon Leaves in Top, or Push in Halfway. |
|
10
Done
|
Beat the 2 Leftover Eggs With the Rest of the Turmeric, and the Milk You Saved from the Bread. Pour This Carefully Over the Bobotie. |
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11
Done
|
Put the Bobotie Into a Larger Dish, and Pour Warm Water Into the Outer Dish, to Fill It About 2/3rds Full. |
|
12
Done
|
Bake For 1 Hour. Serve With Traditional Yellow Rice With Raisins. |
