Bobotie

Mum’s bobotie recipe from one of her recipe books. A big favourite of mine that’s been a hit everywhere I’ve seen Mum make it.

Serves 8

Ingredients

• 1 fairly thick crustless bread (white or brown)
• 375ml milk
• 25ml oil
• 10ml butter
• 2 onions, sliced
• 2 cloves garlic, crushed
• 25ml curry powder
• 10ml salt
• 25ml chutney (Mrs. Ball’s ideally)
• 15ml apricot jam
• 15ml Worcester sauce
• 5ml turmeric
• 25ml brown vinegar
• 1kg raw mince
• 100ml sultanas
• 3 eggs
• Pinch of each salt and tumeric
• bay leaves

Method

1. Soak bread in milk.

2. Heat oil and butter in large pan and fry onions and garlic.

3. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar. Mix well.

4. Drain and mash bread and reserve milk.

5. Add bread to pan together with mince and sultanas.

6. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove.

7. Add 1 beaten egg, mix well, then spoon into a greased 28 x 16 baking dish and level the top.

8. Beat remaining eggs with reserved milk (you should have about 300ml) and the salt and turmeric.

9. Pour over meat mixture and put a few bay leaves on top.

10. Stand dish in a larger pan of water (important to prevent drying out) and bake, uncovered, at 180 degrees C for 1 hour or until set.

11. Serve with rice, coconut, chutney, nuts and bananas.