Sophia’s ‘Bobotie’
‘Bobotie’ is synonymous with Cape Malay cooking. It is traditionally an aromatic beef dish, topped with a baked custard. I prefer to use lamb as I find it so much tastier!
Serves 6
Ingredients
2 onions, sliced
2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons curry powder (medium strength)
2 tablespoons turmeric
1 teaspoon salt
2 tablespoons smooth apricot jam
1kg minced meat - beef or ostrich or lamb. I use lamb!
1 tablespoon vinegar
2 thick slices of white bread
milk to soak the bread in
1 egg
a handful of raisins
a few soft, dried apricots, chopped into smaller bits
or 1 Granny Smith apple, grated (my favourite option)
pepper to taste (you can add salt if need be, but I find that it is not necessary)
Topping
2 eggs
½ cup cream
½ cup yogurt
1 pinch cayenne pepper
1 pinch salt
bay leaves
To prepare
1. Preheat the oven to 180°C.
2. Heat the oil in a saucepan and fry the onions until cooked.
3. Add the garlic and cook through.
4. Sprinkle the curry powder over the onions add salt and stir.
5. Add the mince and stir until cooked.
6. Add the vinegar and cook together for ± 15 minutes.
7. Add the turmeric and stir through.
8. Soak the slice of bread in the milk. Remove the soggy bread, squeeze lightly and mash with a fork.
9. Add the soggy bread to the meat mixture and add 1 beaten egg. Stir with a wooden spoon.
10.Add the smooth apricot jam and stir it into the mixture.
11.Add the raisins and apricots / apple.
12.Taste the mince and add salt and pepper if necessary.
13.Place the cooked mince in a buttered pie dish.
14.Tuck the bay leaves into the mince or place them on top.
15.To make the topping, add the 2 eggs to the yogurt and cream and season with a pinch each of salt and cayenne pepper.
16.Mix well.
17.Pour over the top of the meat.
18.Bake at 180°C for 40 minutes or until the custard sets on top.
Notes: I prefer to use lamb mince – I like the flavour of lamb better. To make the topping, you can use either 1 cup of cream, or 1 cup of milk, or the combination of cream and yogurt as I have used above. I use low fat cream and yogurt.
I sometimes bake the Bobotie in the round metal forms that are open on the bottom and the top – presentation is great. Other times I do it in a large dish or in smaller individual ramekin-type dishes.
Cooked Bobotie freezes very well.
