Bobotie
Curried beef mince baked with fruit chutney, raisins and milk-soaked bread under a golden layer of savoury egg custard, topped with bay leaves.
Method
- 1
Heat the oven to 180°C and butter the ovenproof dish.
- 2
Tear the bread into a small bowl, pour over the milk and leave it to soak.
- 3
Heat the oil and butter in a large frying pan over medium heat and cook the onions until soft and golden.
- 4
Stir in the garlic, curry powder and turmeric and cook until fragrant.
- 5
Raise the heat, add the mince and break it up with a spoon. Cook, stirring, until no pink remains.
- 6
Squeeze the milk from the bread, keeping the milk. Mash the bread into the mince with the chutney, raisins, almonds, lemon juice, salt and pepper.
- 7
Spread the mince in the dish and press it down lightly into an even layer.
- 8
Whisk the eggs into the reserved milk with a pinch of salt and pour it gently over the mince.
- 9
Tuck the bay leaves upright into the top so they stand out of the custard.
- 10
Bake until the custard is set and golden in patches.
- 11
Leave to stand before cutting, then serve with yellow rice and extra chutney.
Notes
- The balance of sweet and sour matters. Taste the mince before it goes in the dish and add more chutney or lemon juice as needed.
- The custard should only just cover the meat. If your dish is wide, add another egg and a splash of milk.
Equipment
2 litre ovenproof dish, Large frying pan, Small bowl, Whisk