Friday, April 29, 2016

MENU's Recipe for this week is Bellingham winemaker Niël Groenewald's Bobotie

This comes from a cookbook issued by Bellingham and it is a classic South African dish, very easy to make. If you can't get Mrs Ball’s chutney, use a fruit chutney you like. If you like your food with a bit of heat, use one with chilli. Bobotie can be made using lamb or beef or a mix of both.
2 slices white bread, crusts removed - 100ml milk 30 ml olive oil - 1 kg minced meat - 1 onion, finely chopped -1 large carrot, grated - 40 ml mild curry powder - 10 ml turmeric - 30 ml apricot jam - 30 ml Mrs Ball's Original chutney - 30 ml raisins (optional) - juice and grated rind of one lemon - salt and freshly ground black pepper - 3 eggs - 2ooml cream - 3-5 bay leaves

Preheat your oven to 180⁰C. Soak the white bread in the milk and set aside. Heat half the oil in a saucepan and fry the meat until it is brown. Scoop out and set aside. Heat the remaining oil and fry the onion, carrot, curry powder and turmeric until the onions are translucent. Add back the meat and let them cook together for 15 to 20 minutes. Add the soaked bread and milk, apricot jam, chutney, raisins, lemon juice and rind and stir until all ingredients are thoroughly blended. Taste and season with salt and pepper. Ladle into a greased ovenproof dish. Beat the eggs with the cream, season with salt and pour over the minced meat mixture. Place the bay leaves on top of the cream mixture (let them sink into the mixture) and bake for 30 to 40 minutes until golden brown. Serve with yellow rice and home-made beetroot
© John & Lynne Ford, Adamastor & Bacchus

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