Pilchard Bobotie recipe
Ingredients:
2 x 400g cans Saldanha Pilchards (or Middlecut)
3 slices wholewheat bread...
½ cup milk
1 tbsp oil
1 medium onion, chopped
2 tbsp curry powder OR curry paste
3 tbsp apricot jam
¼ cup chutney
2 extra large eggs, beaten
Salt and black pepper to taste
Topping:
2 extra large eggs
½ cup cream or milk
3 bay leaves
Method:
Drain and break pilchards (or middlecut) into large pieces.
Soak bread in milk.
Heat the oil and fry the onion until soft.
Add the curry powder and fry for 1 minute.
Add the pilchards (or middlecut), bread, jam, chutney and two beaten eggs.
Mix all together and season to taste.
Place in a greased casserole dish.
For the topping, beat the eggs and milk together.
Pour over the bobotie.
Stick the bay leaves into the bobotie.
Bake in a preheated oven at 180˚C for 25 minutes or until golden brown.
Garnish with slices of lemon or parsley.
Takes about 40 minutes.
Serves: 6 - 8
2 extra large eggs
½ cup cream or milk
3 bay leaves
Method:
Drain and break pilchards (or middlecut) into large pieces.
Soak bread in milk.
Heat the oil and fry the onion until soft.
Add the curry powder and fry for 1 minute.
Add the pilchards (or middlecut), bread, jam, chutney and two beaten eggs.
Mix all together and season to taste.
Place in a greased casserole dish.
For the topping, beat the eggs and milk together.
Pour over the bobotie.
Stick the bay leaves into the bobotie.
Bake in a preheated oven at 180˚C for 25 minutes or until golden brown.
Garnish with slices of lemon or parsley.
Takes about 40 minutes.
Serves: 6 - 8
