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Heritage Bobotie
Errieda Du Toit is loved for her cookbooks celebrating authentic South African dishes, and we adore this version with our mystery wine. If you love bobotie and took a moment to read about their wines, it should give you a good idea of which wine marries best with this recipe.
For the custard layer:
- 3 eggs
- 250ml milk
Meat stuffing:
- 1kg minced lamb or beef
- 2 finely chopped onions
- 2 slices of white bread
- 125ml milk to soak the bread
- 2 eggs
- 15ml curry powder or roasted masala (optional, deseeded chilli, finely chopped)
- 20ml apricot jam
- 10ml salt
- 2.5ml pepper
- 5ml turmeric
- 30ml vinegar
- 6 almonds, chopped in quarters
- 125ml pitless raisins
- 45ml chutney
- 1 green apple, cut up in small blocks (optional)
- 2 bananas, thinly sliced (optional)
- 6 bay leaves to decorate
- freshly grated nutmeg
Make the egg custard: Beat two eggs with 250ml milk. Keep aside.
This will be poured over the meat halfway through the baking process.
Chop the onions finely and fry in oil until light brown and add the mince. Fry this with the onions until partly cooked.
Soak the bread in the milk and squeeze out the excess milk.
Mix all the ingredients, but for the leaves. Transfer the mixture to a greased oven dish. Stick the leaves randomly into the mixture, so they stand up straight.
Bake at 180 degrees Celcius for 25 minutes. Pour the egg custard over the meat and grate fresh nutmeg over it. Bake until the meat is done, and the custard is set for approximately 20 minutes.
Good to know:
For a lighter mixture, you can mix one beaten egg white to the cooked meat before dishing it into the casserole
Serve with yellow rice, desiccated coconut, tomato and onion sambal, banana slices and chutney.
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