Bobotie

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From South Africa, this interesting dish is traditionally served with yellow rice (long grain rice cooked with turmeric, raisins, and sometimes a little coconut milk), and with a set of traditional relishes including raw grated carrot salad, grated coconut, chutneys, sliced cucumber in a little vinegar, chopped peanuts, and many others.

Bobotie

At home we serve it with peas pilau and a green salad.

Ingredients

250 ml
milk
2
slices of bread
2
onions, peeled and finely chopped
1
clove garlic finely chopped
a little
cooking oil
15ml
mild Fair Trade curry powder
freshly grrround FAIRTRADE black pepper
450 gm
minced lamb or beef
60 ml
FAIRTRADE chutney / jam / marmalade
25gm
slivered almonds
5 ml
salt
2
eggs
four
lemon slices
a few
bay leaves

Method

Preparation

Pre-heat the oven to gas mark 4 (180 °C; 350 °F).

Cooking

Pour half the milk onto the bread and allow it to soak.

Fry the onion and garlic until translucent.

Mash the bread with a fork or your hands and add it to the onion and garlic mixture, the spices, the meat, the jam, half of the slivered almonds, and the salt. Mix together thoroughly, the easiest way to do this is with your hands.

Pack the mixture into a baking dish to a depth of about 4 cm.

Beat the eggs with the remaining milk and pour this on the top, then sprinkle on the remaining slivered almonds.

Decorate with lemon slices or bay leaves arranged in a little group in the middle.

Bake in a pre-heated oven at gas mark 4 (180 °C; 350 °F) for 45 - 50 minutes until the meat is cooked through and the custard on the top has set and turned golden. You may need to cover the top for the last 15 minutes to prevent burning.

To serve

Serve hot in slices like a pie.