Recipe: South African Bobotie

Pronounced 'ba-boor-tee', this protein-packed panful pairs well with robust reds like the Curator Red and is a national favourite in South Africa.

And with 12.5% off all South African wines, don't whip up this meaty treat without having a bottle or two to enjoy with it.

INGREDIENTS

1 x fairly thick slice of crusty bread (white or brown is fine)

375ml milk

25ml oil

10ml melted or softened butter

1 x clove of garlic (crushed)

2 x onions (sliced)

1.5 x tablespoons curry powder

Sea salt

25ml chutney

15ml smooth apricot jam

15ml Worcestershire sauce

1 x teaspoon turmeric

25ml brown vinegar

1kg raw beef mince

5 x tablespoons sultanas

3 x eggs

Bay leaves

METHOD (serves 8)

1. Pre-heat oven to 180°C/356°F and set bread to one side, soaking in milk.
2. Heat the oil and butter in large pan and fry onions and garlic until soft.
3. Add curry powder, pinch of salt, chutney, jam, Worcestershire sauce, turmeric and vinegar and mix well.
4. Drain and mash the bread, reserving the milk.
5. Add bread to pan together with mince and sultanas. and stir over a low heat until meat loses its pinkness.
6. Remove from stove, add one beaten egg, mix well and spoon into a greased baking dish (28 x 16cm), levelling the top.
7. Beat remaining eggs with reserved milk (you should have around 300ml), a further pinch of salt and pinch of turmeric, then pour over the meat mixture.
8. Add a few bay leaves on top and stand the dish in a larger pan of water (important to prevent drying out), then bake, uncovered for 1 hour, or until set.

It's traditionally enjoyed with rice but we'd recommend also accompanying with coconut, chutney, nuts, bananas and (of course) a few glasses of Curator red.

Top tip: Get ahead by making the meat sauce up to a day in advance and chilling it in the fridge until you are ready to finish the dish off.