Bobotie is a favourite South African baked dish consisting of mincemeat and various spices to add the necessary tang, with a delicious egg-based topping. It’s comfort food at its best! Bobotie is served with yellow rice, which gets its colour from the addition of turmeric, and early recipes included lemon rind, ginger and even marjoram. Some bobotie recipes incorporate raisins and a walnut garnish.
Ingredients: Quantities shown are for the Remoska Grand
- 1 Medium Onion
- 15 ml oil
- 5 ml curry powder
- 5 ml sugar
- 5 ml apricot jam
- 1 small green apple grated
- 60 ml wine vinegar
- 500 gms minced beef
- 1 large thick slice of bread, roughly broken into pieces and soaked in (approx)
- 125 ml of milk
- 1 egg, beaten with 60 ml milk.
- 3 Bay or lemon leaves.
- In a medium size bowl, mix the bread and milk to soften it. Set aside
- Heat the oil in a large frying pan. Fry the onions for about 3-5 minutes until softened and browned.
- Add curry powder and sugar and mix thoroughly
- Add jam, grated apple and vinegar
- Mix the mince and the soaked bread. Add to the pan and stirring constantly, cook the mixture until the mince is slightly browned.
- Remove the beef mixture and place in a greased oven-proof dish. This dish must be able to fit into the Remoska
- Using a spoon or spatula, press the beef mixture down. This helps the egg mixture form a custardy top when baked.
- Pour the beaten egg and milk over the beef and arrange the bay leaves (or lemon leaves) on top
Cut baking paper to size and line the base of the Remoska.
Place the oven-proof dish in the Remoska and cook at 160˚C for 45-50 minutes.
Remove and rest, then serve with rice.