Bobotie with Oranges and Lemons
Try this delicious twist on a great South African Favourite.
Ingredients:...
30g SPAR butter
2 SPAR Freshline onions, chopped
2 garlic cloves, crushed
1 x 1cm piece fresh ginger, peeled and grated
15 ml Curry powder
10 ml Turmeric powder
1 kg lean beef mince
1 thick slice of white bread, soaked in milk
60 ml SPAR brown vinegar
60 ml SPAR Peach fruit chutney
60 ml SPAR Smooth Apricot Jam
125 ml water
1 SPAR Freshline orange, sliced
1 SPAR Freshline lemon, sliced
6 bay leaves
3 SPAR eggs
125 ml SPAR milk
Try this delicious twist on a great South African Favourite.
Ingredients:...
30g SPAR butter
2 SPAR Freshline onions, chopped
2 garlic cloves, crushed
1 x 1cm piece fresh ginger, peeled and grated
15 ml Curry powder
10 ml Turmeric powder
1 kg lean beef mince
1 thick slice of white bread, soaked in milk
60 ml SPAR brown vinegar
60 ml SPAR Peach fruit chutney
60 ml SPAR Smooth Apricot Jam
125 ml water
1 SPAR Freshline orange, sliced
1 SPAR Freshline lemon, sliced
6 bay leaves
3 SPAR eggs
125 ml SPAR milk
Method:
1. Pre heat your oven at 160 ̊ C.
2. Heat the butter in a frying pan and add the onion, garlic, ginger and curry power. Cook over medium heat for three minutes and then add the turmeric and mince. Fry until the meat has browned.
3. Add the bread, vinegar, chutney, apricot jam and water to the mince. Fry for a minute or so and remove from the heat.
4. Take an oven proof dish and place three bay leaves, two slices of orange and two slices of lemon at the bottom. Pour the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange slices, wedging them between the mince and the sides of the dish so that only a third protrudes.
5. Beat the eggs and milk and pour the mixture over the meat. Place three bay leaves on the top. Place the dish uncovered in the oven and cook for about 30 minutes or until egg has set and is a golden brown colour.
Serves: 6 - 8
Preparation time: 10 minutes
Cooking time: 45 minutes
Recommended Wine: Delicious with Olive Brook Shiraz/Cabernet Sauvignon.
Hints and Tips: Try using Lamb mince for this recipe. A sprinkle of flaked almonds on top is also a delicious variation.
1. Pre heat your oven at 160 ̊ C.
2. Heat the butter in a frying pan and add the onion, garlic, ginger and curry power. Cook over medium heat for three minutes and then add the turmeric and mince. Fry until the meat has browned.
3. Add the bread, vinegar, chutney, apricot jam and water to the mince. Fry for a minute or so and remove from the heat.
4. Take an oven proof dish and place three bay leaves, two slices of orange and two slices of lemon at the bottom. Pour the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange slices, wedging them between the mince and the sides of the dish so that only a third protrudes.
5. Beat the eggs and milk and pour the mixture over the meat. Place three bay leaves on the top. Place the dish uncovered in the oven and cook for about 30 minutes or until egg has set and is a golden brown colour.
Serves: 6 - 8
Preparation time: 10 minutes
Cooking time: 45 minutes
Recommended Wine: Delicious with Olive Brook Shiraz/Cabernet Sauvignon.
Hints and Tips: Try using Lamb mince for this recipe. A sprinkle of flaked almonds on top is also a delicious variation.
