BOBOTIE with YELLOW RICE
A mildly spiced traditional South African dish – a favourite with overseas artists.
500g beef mince 2 onions
2 Tablespoons butter thick slice white bread
½ cup milk 1 Tablespoon curry powder
3 eggs 2 Tablespoon chutney
2 Tablespoon sultanas Salt and pepper
grated zest of 1 lemon 2 Tablespoon lemon juice
1 Tablespoon apricot jam 3 Tablespoon flaked almonds
6 lemon leaves or bay leaves another ¼ cup milk
Soak the bread in the ½ cup of milk and then squeeze the bread and tear into small pieces. Keep the milk.
Fry chopped onion in the butter until golden, then add the meat and fry for 5 min until it’s not pink. Now add the bread, jam and chutney; season with salt and pepper and stir in well.
Mix the curry powder, lemon juice and zest with 1 egg and add to the meat with the almonds and sultanas. Make sure it’s all well mixed and then put it into a shallow casserole. Tuck the lemon leaves into the meat, leaf edge down, so that half the leaf sits above the surface. Bake for 20 min at 180°C.
Beat 2 eggs with the reserved milk and ¼ cup, pour over the meat and continue to bake until the custard topping is set and deep golden.
Serve with Yellow Rice and Raisins
YELLOW RICE AND RAISINS
1 cup white rice
2 cups water
½ teaspoon salt
1 small teaspoon turmeric powder
1 cinnamon stick
½ cup raisins
1 Tablespoon butter
2 Tablespoons brown sugar(optional)
Put the rice, salt, cinnamon, turmeric and raisins into the water and bring to the boil. Cover tightly with lid, turn off the heat and leave on the hotplate until all the liquid has been absorbed. Fluff with a fork and the cinnamon stick. Stir in the sugar (optional) and butter. Serve with Bobotie.