Name: Marguerite's bobotie recipe
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1
Ingredients: 2 onions, chopped; 55.20 gm sunflower oil; 2 x Mutti Polpa Finely Chopped Tomatoes 400g; 125 g raisins or sultanas; 220g tomato paste; 160.00 gm chutney ( we used Mrs Ball’s Original); 80.00 ml red wine vinegar; 4 tbsp Worcester sauce; 80.00 ml smooth apricot jam; 3 slices of bread, crust removed and cubed; 250 ml milk; 2kg beef mince; 2 eggs; A few lemon, lime or bay leaves, for decoration; Flaked almonds, for decoration; Rice and sambals, to serve; 40.00 gm paprika; 80.00 ml turmeric; 10.00 gm hot curry powder; 10.00 gm ground ginger; 2 tsp cayenne pepper; 18.00 gm sugar; 9.60 gm salt

Marguerite's bobotie recipe

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Prep Time:
15 minutes

Cook Time:
100 minutes

Total Time:
115 minutes

South African classic: Curried mince and fruit base with creamy custard topping.

Ingredients:

2 onions, chopped
55.20 gm sunflower oil
2 x Mutti Polpa Finely Chopped Tomatoes 400g
125 g raisins or sultanas
220g tomato paste
160.00 gm chutney ( we used Mrs Ball’s Original)
80.00 ml red wine vinegar
4 tbsp Worcester sauce
80.00 ml smooth apricot jam
3 slices of bread, crust removed and cubed
250 ml milk
2kg beef mince
2 eggs
A few lemon, lime or bay leaves, for decoration
Flaked almonds, for decoration
Rice and sambals, to serve
40.00 gm paprika
80.00 ml turmeric
10.00 gm hot curry powder
10.00 gm ground ginger
2 tsp cayenne pepper
18.00 gm sugar
9.60 gm salt

Instructions:

Cook the onions in the oil until they are tender and see-through.
Stir in the entire curry mix and cook for 2-3 minutes.
Take the mixture off the heat, then stir in the tomatoes, raisins, tomato paste, chutney, vinegar, Worcestershire sauce, and apricot jam.
Bring the mixture back to high heat until it boils, then simmer gently for 2 to 3 minutes.
Let the bread cubes luxuriate in the creamy milk until moistened.
Combine the mince with the onion and tomato mixture, ensuring everything is evenly mixed.
Gently press out the excess milk from the bread, saving it for later use, then mix the bread into the mince.
Simmer the mixture for about 1 hour, stirring occasionally, until the liquid reduces.
Preheat your oven to 180C while you prepare the rest of the recipe.
Season the mixture to taste and transfer it to an ovenproof dish. Use a spatula to smooth the top.
Combine the eggs and reserved milk in a bowl and pour the mixture over the mince.
Sprinkle the custard with leaves and flaked almonds, then bake in the oven for 15-20 minutes until golden brown and set. Enjoy with rice and sambals.

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