RACK OF LAMB WITH VEGGIES AND BOBOTIE QUICHE
- Bobotie Quiche:
- 1 roll puff pastry
- 1 slice white bread
- 250 ml milk
- 15 ml oil
- 1 onion, finely chopped
- 500 g beef or lamb mince
- 1 sachet KNORR Dry Curry Cook in Sauce
- 25 ml sugar
- 25 ml white vinegar
- 30 ml Mrs Balls chutney
- 125 ml seedless raisins
- 125 ml water
- 2 eggs
Preheat oven to 200°C.
Defrost puff pastry and prick with a fork line the base and sides of your desired sized mould and bake till golden brown.
Soak bread in 125 ml milk.
Heat oil in pan and gently fry onion till soft.
Add the mince and fry until well browned.
Stir in the sachet of Knorr chicken curry dry cook in spice.
Squeeze the milk out of the bread and crumble soggy bread into mixture keeping the remaining milk aside.
Add sugar, vinegar, chutney, raisins and water and stir well and allow to simmer for 10 to 15 minutes till mixture is quite dry.
Remove quiche base from the oven and pour in the meat mixture.
Bake in the oven for 15 minutes.
In a small bowl whisk egg and remaining milk pour over quiche and return to oven for 15 minutes till set and egg starts turning brown.
- French cut rack of lamb:
- 6 bone rack of lamb
- salt
- olive oil
Clean each bone of the rack of lamb.
Heat olive oil in a pan and add a dash of salt.
Flash fry till medium rare.
- Roasted vegetables:
- 4 baby beans
- 120 g wild mushrooms
- 20 g seedless raisins
- olive oil
- salt
Blanche vegetables for 2 minutes in boiling water.
Heat oil in a pan.
Add a dash of salt add vegetables to old and toss 2 to 3 times in hot oil take off the oil and plate straight away.
Recipes and photo: Dirk Booysen
