Bobotie
(pronouncedbo-boo-tee)
South African Bobotie (serves 6-8)
Group A
1.5 tbsp. ground ginger
1.5 tbsp. soft brown sugar
1 tbsp. mild curry powder
1 tbsp. turmeric
1 tsp. salt
Pinch of black pepper
50 ml olive oil
5 chopped onions
Group B
2 thick slices of white bread soaked in water
1 kg lean beef mince
150 ml raisins
2 tbsp. Mrs Ball's fruit chutney
1 tbsp. apricot jam
1 tbsp. Balsamic vinegar
1 tbsp. Worcester sauce
1 tbsp. tomato paste
Group C
250 ml low fat milk
2 large eggs
4 dried bay leaves (optional)
Put all the ingredients of group A into a pot and saute in a big saucepan. Drain most of the water from the bread and mix the bread with the rest of the ingredients in group B. Add all of group B with group A in the saucepan and boil for 20 minutes over medium heat. Stir regularly. Put in an oven proof dish.
Beat milk and egg together and pour over the mince mix. Place bay leaves on top of the mix.
Bake in the oven for approximately 45 minutes in a preheated oven (1800C or 3500F).
Serve with ye//ow rice (recipe be/ow).
Yellow Rice (Serves 6)
350g basmati rice
50g butter
1 heaped tbsp. caster sugar
1 tsp. ground cinnamon or 1/2 cinnamon stick
6 cardamom pods, shelled and seeds crushed
Just less than 1 tsp. ground turmeric
5 tbsp. raisins
Put all the ingredients in a large pan with 1 tsp. salt and 500ml water, then heat until boiling and the butter has melted.
Stir, cover and leave to simmer for 6 minutes. Take off the heat and leave, still covered, for 5 minutes.
Fluff up and tip into a warm bowl to serve.