Bobotie
, Serves 4 to 6
A South African baked curried beef with chutney, apricot jam and lemon, topped with a savory egg custard.
| prepPreheat oven to 350°F / 175°C | |||||||
| 3 slices bread | Soak bread in milk | Squeeze bread, mix in, spread in dish | Pour over meat, scatter bay leaves | Bake 350°F / 175°C, 45 min | |||
| 240 ml milk (for soaking the bread) | |||||||
| 2 tbsp olive oil | Soften onions in hot oil | Cook spices & garlic 1-2 min | Brown the beef | Off heat, stir in chutney, jam, lemon, paste, seasoning | |||
| 2 large onions, roughly chopped | |||||||
| 4 tsp medium curry powder | |||||||
| 1 tsp dried herbs (oregano, basil or marjoram) | |||||||
| 1 tsp ground cumin | |||||||
| 1/2 tsp ground turmeric | |||||||
| 2 garlic cloves, finely chopped | |||||||
| 680 g ground beef | |||||||
| 125 g fruit chutney | |||||||
| 1 tbsp apricot jam | |||||||
| Zest and juice of 1 medium lemon (all zest, half the juice at first) | |||||||
| 4 tsp tomato paste | |||||||
| Salt and pepper, to taste | |||||||
| 120 ml milk (for the custard) | Beat milk, eggs & seasoning | ||||||
| 2 large eggs | |||||||
| 1/4 tsp salt (for the custard) | |||||||
| Pepper, to taste (for the custard) | |||||||
| 4 bay leaves | |||||||
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