This bobotie recipe from For Friends & Family, by Nicky Stubbs, R385, (Human & Rousseau) is uncomplicated, authentic and covered in a thin layer of finely flaked almonds
YOU MIGHT LIKE: BEST EVER MELKTART RECIPE
- 1kg beef mince
- 50ml canola or olive oil
- 2 onions, chopped
- 2 cloves garlic
- 10ml salt
- 5ml white pepper
- 450ml beef stock
- 60ml chutney
- 60ml tomato paste
- 15ml apricot jams
- 20ml vinegar
- 60ml sultanas (optional)
- 30ml curry powder (strength to your taste)
- 2 slices white bread, soaked in a little milk
- 2 bananas, mashed
For the topping
- 2 extra-large eggs
- 250ml milk pinch of salt
- 100g flaked almonds
- 2-3 bay leaves
- Preheat the oven to 150°C.
- In a large casserole dish or saucepan, brown the mince very well in the oil.
- Add the onions and garlic and cook gently for about 10 minutes until the onions are transparent.
- Add the salt, pepper and stock.
- Lower the heat and simmer gently, semi covered, for 30 minutes.
- Add the chutney, tomato paste, apricot jam, vinegar, sultanas and curry powder and stir well to distribute the flavours.
- Allow to cook gently for another 10 minutes.
- Remove from the heat. Squeeze the milk out of the bread and mash with the bananas. Add to the mince mixture and stir in well.
- Place the mince mixture in an ovenproof dish.
- For the topping, whisk the eggs, milk and salt together in a small bowl and carefully pour over the mince mixture.
- Scatter over a layer of flaked almonds and dot the bay leaves here and there.
- Bake for 35-40 minutes until set and just starting to brown on top.