Frans's Prizewinning Bobotie
photo by Karen Elizabeth
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 2 slices brown bread, thickly sliced
- 1 1⁄2 cups milk
- 2 tablespoons olive oil
- 2 teaspoons butter
- 2 onions, medium, finely chopped
- 3 garlic cloves, chopped
- 2 tablespoons curry powder (fresh, not too strong)
- 1 tablespoon apricot jam
- 2 tablespoons chutney (this would be a fruity chutney like Mrs Balls or Wellingtons)
- 5 teaspoons vinegar, brown (we use a brown grape or wine vinegar)
- 1 teaspoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon turmeric
- 2 lbs ground beef (and add 2 oz extra, as he uses 1 kg lean mince, just over 2 lbs)
- 1⁄3 cup raisins (more than 1/3rd, he uses 100 ml)
- 1⁄3 cup almonds, split (more than 1/3rd, he uses 100 ml)
- 2 teaspoons salt
- 3 eggs
- 8 bay leaves (or use lemon leaves)
directions
- Preheat oven to 375 deg F/ 180 deg Celsius.
- Break up the bread and soak in the milk.
- 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.
- Add the chutney, vinegar, lemon juice, Worcestershire sauce, and HALF the turmeric.
- 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).
- Add the ground beef, raisins, splintered almonds and salt.
- Mix well, and fry over low heat until the meat just starts changing colour.
- Remove pan from stove. Beat 1 egg and mix into the meat mixture.
- Put the mixture into a suitable, greased oven dish. Arrange the bay or lemon leaves in top, or push in halfway.
- 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.
- Put the bobotie into a larger dish, and pour warm water into the outer dish, to fill it about 2/3rds full.
- Bake for 1 hour. Serve with traditional Yellow Rice with Raisins.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).