Bobotie (serves 4)

Bobotie (serves 4)

 

I have had such fun making this as it was quite a challenge to find ingredients that would work for me and yet the end result would still taste like bobotie (National dish of South Africa). I first had bobotie when a friend from S. Africa cooked it for me. I think it is one of those recipes that everyone has their own version of. My friend used apricot jam, I use chutney, etc. It is comfort food along the lines of meat loaf and Shepherd’s Pie. I imagine it would work with various types of red meat – lamb, venison, boar (I used ground buffalo instead of the usual ground beef). In bobotie the meat is topped with a mixture of eggs and milk. I used lite coconut milk instead and it combined nicely with the eggs (could I have stumbled on something new here?!). Maybe it would work with almond milk too (see my very easy recipe for almond milk).

 

1 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

2 large onions – finely chopped

3 good-size clove of garlic

2 pounds x ground beef with the least possible fat

1 1/2 cups beef broth

1/2 cup golden raisins/sultanas

2 oz slivered almonds – finely ground in food processor

2 tbsp. Sharwood’s Major Grey Mango Chutney

1 tbsp. garam masala

2 tsp. gtound coriander

1 tsp. turmeric

1 tsp. Herbes de Provence (whoever would have thought they would end up in a mildly curried S. African dish, but they work.

3 bay leaves

 

Pour 1 tbsp. olive oil into a cast iron casserole dish.

When sizzling add onion and garlic and cook until softened.

Put ground beef, beef stock, sultanas, ground almonds, chutney, garam masala, ground corianader, turmeric, Herbes de Provence into a large bowl.

Break up the ground beef and mix all ingredients together well.

Add the onion and garlic into the mix.

Place the mixture into a baking dish brushed with oil (measuring about 9″ x 6″)

Almost bury 3 bay leaves in the mixture.

Cook for 45 minutes and longer if needed at between 350 and 400 degrees.

Remove from oven and if necessary pour off the juices.

Turn out onto a plate.

Top with omelet mixture (see below) and trim to fit (or omit and just slice and serve)

Slice and serve as you would meat loaf (the poured off juice, once the fat has been taken off (use paper towel), can be used as gravy).

Serve with mashed potatoes (mashed with olive oil).

 

Topping

 

2 eggs – whisked

1 cup lite coconut milk – well shaken

1 tbsp. extra virgin olive oil

 

Put 1 tbsp. olive oil in large frying pan.

Whisk eggs and lite coconut milk together.

Pour into frying pan and cook until omelet-like.

 

 

 

 

 

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