As Winter is upon us and the first snow is falling I would like to share with you this beautifully warming dish. Originally bobotie came from the Cape Malay people. It quickly crept into the hearts of every South African and now it is quickly becoming a regular favourite amongst my British friends too! Traditionally in South Africa, my family would serve bobotie with yellow rice and banana salad. Truly an inspirational dish.
500g Lamb (traditional) or beef (not so traditional) mince
1 cup of milk
1 slice of day old bread, finely chopped
1 onion, chopped finely
2 heaped tablespoons curry powder
2 cloves garlic, minced
1 heaped tablespoon turmeric
Juice of 1 lemon
swig of oil
3 heaped tablespoons peach chutney (preferably good old Mrs Ball’s)
bay or lemon leaves
Pre-heat the oven to 200 degrees Celcius.
Soak the bread in half the milk.
Sweat the onions in the oil, then add the mince until nicely browned.
Mix together the soaked bread mixture with the garlic, turmeric, curry powder, lemon juice and chutney.
Mix this with the mince and let it cook for a couple of minutes.
Mix in the sultanas, season to taste and place in an ovenproof dish.
Place in the oven and bake for 20 minutes.
Mix eggs and remaining milk together. After 20 minutes pour the egg mixture over the baked mince to form a soaked-in custardy layer. Lower the temperature to 180 and bake for another 40 minutes uncovered until set.
Cook basmati rice according to the instructions. Whilst it is cooking put one teaspoon of turmeric into the cooking water. Once water has evaporated, place a handful of sultanas and a cinnamon stick with the rice. Now leave for 10 minutes to steam. Whilst still hot, just before serving, stir in a teaspoon of butter into the fluffed rice and remove cinnamon stick.
Chop two bananas and mix with two tablespoons of mayonnaise. Serve as a side dish with Bobotie and Yellow Rice.