Every ‘boeremeisie’ has to be able to make bobotie. With this recipe you’ll be proudly South African. The flaked almond in the recipe gives it an extra crunch and make it a little bit different.
I serve the bobotie with chutney on the side (Njam’s or Mrs Balls), green veggies and a tomato salad.
|1 kg||Minced meat|
|1 medium||Onion, finely chopped|
|125 ml (1/2 c)||Raisins (optional)|
|125ml (1/2 c)||Chopped/flaked Almonds (optional)|
|15 ml (1 tbsp)||Apricot Jam|
|15 ml (1 tbsp))||Chutney|
|1||slice white bread|
|250 ml (1 c)||Milk|
|25 ml||Lemon Juice|
|10 ml (2 teasp)||Curry Powder|
|5 ml (1 teasp)||Turmeric|
|2||Bay or Lemon leaves|
|10 ml (2 teasp)||Salt|
- Soak the bread in half of the milk. Press out the excess milk and add the soaked bread to the minced meat.
- Add the curry powder, turmeric, salt, lemon juice, apricot jam, chutney, raisins and almonds to the bread and minced meat, mix well.
- Brown the mixture over medium heat and place in a casserole dish.
- Combine the eggs with the rest of the milk, pour over meat mixture. Garnish with lemon or bay leaves.
- Bake for 45 – 50 min at 180’C.