Tangy Steak Mince Bobotie.
The national dish of South Africa is a mixture of curried meat and fruit with a golden topping and it is custom to serve bobotie with a yellow rice.
3 slices white bread, crust removed
45ml cooking oil
2 medium onions, chopped
45ml garlic paste
30ml ground cumin
30ml curry powder (Gorimas leaf and Kashmiri mild chili powder)
A few bay leaves
5ml white pepper & salt
1kg pure steak mince
15ml brown sugar
10ml turmeric powder
60ml Mrs. Balls chutney
15ml grated lemon rind
200ml fresh milk Or fresh cream
60ml chopped fresh parsley
Preheat oven to 180ºC.
Spray a deep casserole dish with cooking spray.
Soak bread in a shallow bowl with milk.
Heat oil in a large pot and add onions and cook for 5-7min. until golden brown.
Add garlic, cumin, cajun spice, curry powder, chili powder, bay leaves, salt, and pepper. Braise quickly and add mince and mix in well.
Cook for 7-10 minutes. Squeeze out bread, reserving milk.
Mix bread, sugar, turmeric, chutney, rind, salt, and beat in 1 egg.
Mix well with mince.
Transfer to a square casserole dish and bake for 30-45min.
Whisk reserved milk, cream, eggs, nutmeg, and parsley together.
Pour over top of the mince mixture and bake for 20 minutes or until topping is golden.
Serve with a green salad and sweet yellow rice.
Prepared, tried, and tested Feriel Sonday