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.
1 x fairly thick slice of crusty bread (white or brown is fine)
10ml melted or softened butter
1 x clove of garlic (crushed)
2 x onions (sliced)
1.5 x tablespoons curry powder
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
METHOD (serves 8)
- Pre-heat oven to 180°C/356°F and set bread to one side, soaking in milk.
- Heat the oil and butter in large pan and fry onions and garlic until soft.
- Add curry powder, pinch of salt, chutney, jam, Worcestershire sauce, turmeric and vinegar and mix well.
- Drain and mash the bread, reserving the milk.
- Add bread to pan together with mince and sultanas. and stir over a low heat until meat loses its pinkness.
- Remove from stove, add one beaten egg, mix well and spoon into a greased baking dish (28 x 16cm), levelling the top.
- 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.
- 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.