Bobotie Recipe

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Biltong
Bobotie
Malvo Pudding
Monkeygland Sauce

Thursday, February 23rd 2017

Bobotie Recipe

2 slices white bread
2 medium onions, chopped
25 tbsp butter
2 garlic cloves; crushed
2 lbs. lean ground beeff
2 tbsp curry paste (sub with powder)
1 tsp dried mixed herbs
3 cloves
1 teaspoon ground allspice
2 tbsp peach mango chutney
3 tbsp seedless raisins
6 bay leaves

Topping

1 Cupl full-cream milk
2 large eggs

Heat oven to 350ºF. Pour cold water over the bread and set aside to soak. Meanwhile, saute onions in the butter over medium, stirring regularly for 10 mins until they are soft and starting to caramelize. Add the garlic and beef and stir well. Break up meat with a spatula or spoon into small pieces and cook until browned and done. Stir in the curry paste, herbs, spices, chutney, raisins and 2 of the bay leaves with 1 tsp salt and a good amount of black pepper.

Cover and simmer for 10 minutes. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top.

For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.


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