Bobotie From The Cape Recipes

BOBOTIE

Steps:

• Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.
• Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

BOBOTIE

Steps:

• Preheat oven to 350 degrees F.
• Soak bread in some milk. Squeeze until dry; reserving milk.
• Saute onions in butter.
• Add curry powder and continue to saute 1 minute.
• Add meat, sugar, salt, lemon juice, and almonds.
• Beat eggs; add half to meat mixture.
• Whisk other half into milk.
• Thoroughly mix bread into meat mixture; add stock.
• Put meat mixture into greased oven proof dish; smooth top.
• Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set.
• Serve with rice and chutney.
• TO FREEZE:
• Complete through step 10. Allow to cool. Cover with foil. Freeze.
• TO SERVE:
• Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.