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TRADITIONAL BOBOTIE

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Cook: 20 minutes | Servings: 8 portions

TRADITIONAL BOBOTIE

(8 generous portions) in a 20 cm x 40 cm square glass oven dish.

  • 2 slices of white bread, soaked in one cup of milk
  • extra milk, maybe half to one cup
  • 2 eggs
  • 1 kg mince
  • 2 teaspoons of turmeric
  • 2 chunky dessertspoons of chutney (Mrs Balls Original is good) (25 ml)
  • 2 rounded teaspoons of curry powder (maybe a bit more, you can add to taste when cooking)
  • 2 dessertspoons of vinegar (12.5 ml)
  • 2 tablespoons of sugar
  • 8 chopped almonds, optional
  • 2 full teaspoons of salt
  • 2 medium onions, chopped
  • pepper to taste
  • 1 cup of sultanas
  • 4 bay leaves

Fry the onions and add the spices, vinegar, almonds and the meat. Fry until meat is browned well.
Mash up the bread, drain milk into a bowl. Add the bread, sugar, sultanas and chutney to the meat. Simmer for a while (20 minutes).
Adjust seasoning to taste.
Transfer to an oven dish, pat it down with a spatula and let it cool for a few minutes.
Mix eggs with drained milk and add more milk to make sure there is enough to cover the dish with about 3 to 5 ml to form a topping.
Pour the egg and milk mixture over the mince.
Stick the bay leaves into the bobotie, spaced apart about 5 cm (no science here, just stick them in so half is still exposed as you want to pull them out before dishing).
In the oven at 180°C for about 20 minutes.
Serve with long grain rice, salad and a dollop of Ms Balls chutney on the side!

Recipe posted by Louw Coetzee
Photo:  Lizelle Louw

Note: Christie Botha –  Lyk heerlik. Ek gooi ook klein bietjie kaas by die melk en eier mengsel, nou wil hulle dit nie anders hê. 😊

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