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Bobotie

Submitted by Saucey 21 August 2011

Traditional South African Bobotie.  This recipe was given to me by an Ouma that I met a few years ago.  Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.

I use home-made tomato chilli chutney but you can use whatever you fancy, if you like the chutney then you will like it in the dish.

 
 
 
 

Ingredients

2 tablespoons vegetable oil
2 onions, peeled and sliced
2 1/4 pounds good quality lean beef mince
1 thickish slice of white bread
1 cup milk
1 tablespoon medium curry powder (or hot for the hale and brave)
1 1/2 tablespoons sugar
2 teaspoons salt
freshly grated pepper (about a half teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons strong chutney
2 bay leaves (or fresh lemon leaves if available)
2 medium eggs

Method

Preheat oven to 180 degrees C.

Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.

Soak bread in half the milk, squeeze out excess milk and mash with a fork - DON'T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside, and add pulled-apart bread to the meat mixture.

Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.

Bake for 50-60 minutes in preheated 180 deg C oven.

Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.

Serve with steamed rice (traditionally yellow!) and extra chutney.

Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.

Serves: 6

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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