There are as many variations for bobotie as there are cooks. The only secret is to find you own favourite amount and mix of spices!
Cooking time 1hr 15min Preparation time 30 min Serves 4 – 6
Ingredients:
30 ml Sunflower Oil
2 Onions peeled and sliced
15 ml Rajah Medium Curry Powder
600 g Lean Beef Mince
1 slice thick white bread
250 ml Milk
22.5 ml Sugar
2 ml Robertsons Black Pepper
3.75 ml Robertsons Turmeric
22.5 ml White Vinegar
125 ml Seedless Raisins
30 ml Mrs Balls Hot Chutney
2 Robertsons Bay Leaves
2 Medium Eggs
Preparation Method:
1. Preheat oven to 180°C
2. Heat oil in a medium sauté pan. Stir in the onions. Cook over a medium heat until transparent.
3. Add the Rajah Curry Powder and fry then add the beef mince.
4. Cook until lightly browned and crumbly.
5. Soak the slice of white bread in the milk and carefully squeeze out the milk from the bread. Do not discard the milk as it will be used for the custard topping.
6. Mash the soggy bread with a fork then add it to the beef mince together with the sugar, pepper, turmeric, vinegar, chutney and raisins.
7. Stir well to combine and allow to simmer for 5 minutes.
8. Spoon the mixture into a greased baking dish and insert the bay leaves on top.
9. Bake for 20 minutes in the oven in order to dry out the mince.
10. In the mean time beat the eggs with the remaining milk. When the mince mixture is ready pour the egg over the mince and return to oven for a further 20 – 25 minutes and allow to bake until the topping has set and is golden brown.
11. Serve with steamed rice (traditionally yellow!) and extra chutney.
Recipe Source: Robertsons Spices
