CHEF BRUCE ROBERTSON
Serves 8 very hungry people!
THE INGREDIENTS
* 2 Fairly thick slice ‘crestless’ bread (white or brown)
* 375ml Milk
* 25ml Oil
* 10ml Butter
* 5ml Turmeric
* 2 Onions, sliced
* 2 Cloves garlic, crushed
* 1 Apple, grated
* 35ml Curry powder
* 10ml Salt
* 45ml Fruit chutney
* 35ml Smooth apricot jam
* 15ml Worcester sauce
* 5ml Turmeric
* 25ml Brown vinegar
* 1kg Raw beef mince 15% Fat
* 100ml Sultanas
* 3 Eggs
* Pinch each of salt and turmeric
* Bay leaves
THE METHODE
* Firstly, soak the bread slices in the milk for 10 minutes.
* Heat the oil and butter in large pan and fry onions and garlic until the onions are soft, then add the curry powder, salt, fruit chutney, jam, Worcester sauce, turmeric, vinegar and grated apple. Mix together very well. * Remove bread from the milk, drain and mash bread into the cooked onion/turmeric mix in pan. Add the mince and sultanas.
* Stir very well together. Reserve the milk…
* Cook the Mince/Onion mix over low heat, stirring/10minutes, remove from stove.
* Add one beaten egg, mix well, then spoon into a greased, 28 x 16cm baking dish and level the top.
* Beat the remaining eggs with the reserved milk (you should have 300ml) and the salt and turmeric. Pour over the meat mixture and decorate with a few bay leaves on top.
* Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered at 180˚C for 1 hour or until set.
Great served with mixed rice, barley, desecated coconut, freshly chopped tomato, fruit chutney, roasted almonds and sliced bananas. Enjoy!
THE WINE PAIRING
Cederberg Buikettraube ’09
(SEMI SWEET-DRY!) Cederberg; 3***Half Stars
Exuberantly fruity, rich, crispy and absolutely delicious. This extraordinary wine marries wonderfully with the fruit baked custard of a ‘Spicy’ Bobotie. The creamy richness of this slightly sweet wine lifts the tart apple and bullish texture of the meat…a sort of refreshing Sambal at the end of each mouthful! Serve the wine very cold and the bobotie very ‘Hot!’
