Bobotie – South Africa

24TH JULY 2014

Prep time: 30 mins
Cook time: 45 mins
Serves: 6

Bobotie is a traditional South African dish not dissimilar to Moussaka. The spicy, fruity meat mixture is beautifully flavoured and moist, and is perfectly offset by the creamy egg topping.
Thought to have its roots in the Netherlands, it came to South Africa when the Dutch colonised the country in the 17th century. South Africa is also of course a major producer of great wines, a glass of which will wash down your Bobotie nicely.

- 1kg beef mince
- 2 slices of bread
- 2 white onions
- 1 generous handful sultanas or raisins
- 2 tbsp curry paste
- 1 tbsp mango chutney
- 1 tbsp apricot jam
- 5 allspice berries
- 2 garlic cloves
- 3 cloves
- 1 tsp mixed herbs

For the topping:
- 300ml milk
- 2 eggs
- 1 tsp turmeric
- Bay leaves

The Method

  • Crumble the bread and soak in cold water.
  • Preheat your Britannia oven to 180c/gas 4, or use Quickstart.
  • On the hob, fry the onions, garlic and beef until browned. Add the curry paste, chutney, jam, sultanas, herbs and spices, reserving one or two bay leaves.
  • Cover and leave to simmer for 10 minutes.
  • Press the bread crumbs to remove excess moisture, and add to the meat mixture. Blend together well.
  • Put the meat and bread mixture in a large ovenproof dish.
  • Whisk together the eggs and milk with turmeric and a pinch of salt, and pour over the meat. Garnish with the remaining bay leaves and bake for 30-45 minutes until the top is set and golden brown. The top element of your Britannia is perfect for crisping up the topping for the last five minutes.