Serves 6 – 8
It is best to make the mince part of the recipe the day before serving. It gives it a better flavour. Keep it in the fridge and add the topping just before placing in the oven.
As a matter of interest, we make it with mince purchased from the butcher and we use the buttermilk in the topping. It is the best!!!
Ingredients for filling:
- 2 Tablespoons (30ml) oil
- ½ Tablespoon (7,5ml) butter
- 500g minced meat (a combination of beef and lamb is good)
- 2 Onions, chopped
- 1 Cup (250ml) grated carrot or apple
Spices:
- 1 Tablespoon (10ml) curry powder
- 1 Teaspoon (5ml) coriander
- ½ Teaspoon (2,5ml) ginger
- ½ Teaspoon (2,5ml) dried or 1 Tablespoon (15ml) fresh mixed herbs
- 1 Teaspoon (5ml) tumeric
- ½ Teaspoon (2,5ml) cinnamon
- 1 Teaspoon (5ml) sugar
- Pinch of red chilli or cayenne pepper
Seasonings:
- 1 Teaspoon (5ml) salt
- 1ml Pepper
- 1 Tablespoon (15ml) wine vinegar
- 2 Slices white bread, soaked in milk, lightly squeezed and mashed with a fork
- 2 Bay-leaves or lemon leaves
Topping:
- 1 Cup (250ml) sour cream or ½ cup cream and ½ cup yoghurt or 1 cup (250ml) buttermilk (this is the secret – the topping must be made with a thick milk product)
- ½ (2,5ml) Salt
- pinch pepper
- 3 Eggs
Yellow Rice:
- 1 Cup (250ml) rice
- 2½ Cups (625ml) water
- 1Teaspoon (5ml) Salt
- 2Teaspoons (10ml) Turmeric
- 2 Sticks cinnamon
- ½ Cup (125ml)seedless raisins
- 2 Teaspoon(30ml) Honey or golden syrup
- 2 Teaspoon (30ml) Butter
Method for filling:
- Stir fry the mince in the oil and butter until, loose and crumbly, using a fork.
- Add the chopped onion and stir-fry until limp and glazed.
- Add grated carrot/apple and spices. Continue cooking very briefly to develop all flavours
- Season with salt, pepper and wine vinegar or lemon juice to taste. Add softened mashed bread
- Spread the mixture into a flat ovenproof dish. Tuck the bay-leaves or lemon leaves into the mixture
- Beat together all the ingredients for the topping with a fork
- Pour the topping over the bobotie and bake uncovered at 190 degrees C (375 F) for 35 minutes until the custard topping is firm and golden brown
- Serve with yellow rice, chutney, sliced bananas and a diced onion and tomato sambal
Metod for rice:
- Boil the rice in the water with salt and turmeric until done
- Rinse under cold tap
- Place in a colander and add the cinnamon and raisins
- Steam until the rice is fluffy and the raisins puffy. Fork the honey and butter through and serve
The bobotie can be prepared and stored (covered with cling-wrap) in the refrigerator or freezer until needed. Add the topping just before it goes into the oven, otherwise it will be absorbed by the meat mixture and not form a golden crust on top when baked.
