Some South African flavour, Bobotie

My boyfriend and I have been yearning for a little bit of home. The below freezing weather and consistent English food has left us hungry for imaginative flavours and hearty food. And so it was that I attempted to try and cook (my not so favourite) South African cape malay dish from my Ina Parman cookbook that was posted to Bath for me. So here goes, I recommend you give this one a bash, was delicious! Here is my version of Ina Paarman’s recipe for Bobotie


Spices Needed – put them all together in one little bowl before you start anything else……
10-15ml Mild Curry Powder (use hot if you prefer)
5ml Freshly Roasted and ground Coriander Seeds – this makes a big difference to the taste
5ml Ground Ginger
5ml Ground Jheera (Cumin)
5ml Turmeric
5ml Cinnamon
1/2 tsp Mixed Herbs
1/2 tsp Thyme
Knife Point of Chilli Powder
2tsp Sugar
Zest from 1/2 Lemon – finely grated

Seasonings – I also get all this done before I start with the meat
5ml Salt
1/4 tsp Ground Black Pepper
20ml Red or White Wine Vinegar
3 slices White Bread – soaked in water, lightly squeezed out then mashed with a fork
3 Bay Leaves – You can also use lemon leaves

Custard Topping – whisk together well
300ml Bulgarian Yoghurt
3 Eggs
Pinch Salt
Sprinkling of White Pepper

15 ml Olive Oil
5ml Butter
700g Mince – use a mixture of extra lean beef and lamb
3 Onions – finely chopped
3 Garlic Cloves – finely grated
375ml Grated Carrot and/or Apple

Preheat oven to 190deg Celcius
Heat the oil and butter in a large saucepan and stir-fry the mince until it is loose and crumbly.
Add the onions and continue stir-frying until glazed and translucent.
Add the garlic, grated carrot & apple and all the spices
Cook for about 10minutes to develop the flavors
Season with the salt, pepper & wine vinegar then add the mashed softened bread and mix in
Cook, stirring for a few more minutes
Spray an oven proof dish with Spray n Cook then spread the mixture into the dish. Tuck the bay leaves into the mince at regular intervals
Whisk together all the ingredients for the custard topping then pour gently over the mince.
Sprinkle over a dash of cayenne pepper
Bake on the middle shelf for about 30 minutes until the topping is puffy but firm and golden

Serve with rice (yellow rice is really good!!!) chutney and a salad
Serving sliced bananas with this dish adds to the wonderful flavours.


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