RECIPE FOR BOBOTIE
Bobotie is not one of my favourite
dishes, but I have received a few requests to post
a recipe. Who am I to argue with Yummie Readers?
The origin of Bobotie can be traced
back to the Malay slaves from Java, but I suspect
that the current Cape Malay version has evolved since
The original recipe calls for dried
apricots, but you can use chutney as is common in
South Africa today
1 kg minced lamb
1 thick slice of white bread, crust removed and soaked
2 roughly chopped onions butter
1 tablespoon of leaf masala / curry powder (Cartrights
Medium works well.)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
A handful of chopped dried apricots or 1 tablespoon
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, peeled and sliced in wheels
1 lemon, peeled and sliced in wheels
Oil for cooking
Heat the oil in frying pan and add the garlic, onion
and curry power. Cook over medium heat for three minutes,
then add the mince meat. Fry until the meat is almost
done, then using your hands, squeeze the milk from
the bread. Discard the milk and add the bread, vinegar,
lemon juice, sugar and apricots/chutney to the mince.
Fry for a minute or so and then remove from heat.
In an oven-proof dish, place three bay leaves, two
wheels of orange and two wheels of lemon at the bottom.
Now scoop the mince mixture into the dish.
If you want to impress with presentation –which
is half the meal - decorate the sides of the dish
with the rest of the lemon and orange wheels, wedging
them between the mince and the sides of the dish so
that only a third protrudes.
Beat the eggs and 125ml milk, and pour over the meat.
Put three bay leaves on top of dish. Place the dish
uncovered in the oven and cook for about 30 minutes
at 160 deg Celsius.
Serve with a plain green salad and
yellow rice with slivered almonds and raisins.