» Anthony Smook Pinotage

Bobotie

•  1 kg minced topside
• 25 ml oil
• 12,5 ml butter
• 2 medium onions, chopped
• 2 cloves garlic
• 10 ml green ginger, chopped
• 25 ml curry powder
• 10 ml turmeric
• 25 ml apricot jam, smooth
• 3 slices white bread
• 3 eggs
• 375 ml milk
• juice and rind of one lemon
• 3 bay leaves
• salt and black pepper
• flaked almonds (optional)

Sauté onions in 25 ml oil and 12,5 ml butter, add the chopped garlic and chopped green ginger and cook for a few minutes. Stir in the curry powder and turmeric, add the minced topside to the pot and brown. Soak the bread in cold water. Beat eggs with milk and add the lemon juice and rind. Squeeze all the water from the bread and crumble. Add the bread and milk and egg mixture to the meat once it is browned, as well as the apricot jam. Remove from the heat and season with salt and pepper. If you find the curry flavour too mild, stir in 5 ml curry paste. Spoon into a well buttered oven dish and push the bay leaves into the bobotie. Bake at 180EC for 30 minutes.

For the custard, beat another 2 eggs with 180 ml plain yogurt and pour over the top of the bobotie. If you want to be extravagant, sprinkle some flaked almonds over the custard. Bake for 30 minutes at 180E C until the custard is golden brown. Serve with rice, some sliced banana, toasted coconut and tomato and onion sambal.Serves 6 to 8 persons.