Recipe by: Ellerman House
Serves 6
INGREDIENTS:
Bobotie mince
- 4 slices white bread 200ml water
- 2 onions
- Oil for frying
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1 teaspoon turmeric
- 1 teaspoon red chilli
- 30ml masala
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 2 teaspoons salt
- 3 cloves
- 5 teaspoons allspice
- 1kg lean ground beef
- 200g pitted prunes, sliced
- 60g macadamia nuts, toasted
- 25ml fruit chutney
- 15ml fresh coriander, chopped
- Bay leaves
Egg custard topping
- 350ml each cream & milk
- 6 eggs
- Pinch each of salt
- Pinch of nutmeg
- Pinch of cinnamon
Aromatic rice
- 500ml basmati rice
- Pinch of fennel seeds
- Pinch of cumin seeds
- 2 sticks of cinnamon
- 3 cardamon pods
- 1 star anise
- 5 ml turmeric
- 4 cloves
- 1 liter water
- 15ml salt
METHOD:
Bobotie
Preheat the oven to 180°C. Soak the bread in water. Lightly fry the onions in the oil until soft. Add the spices and stir-fry for 2 minutes. Remove from the heat and place in a bowl. Mix in the rest of the ingredients, except the bay leaves. Squeeze the water from the bread and add the bread to the mixture and mix well. Place the mince in a deep baking dish, stud with a few bay leaves and bake for 15 minutes.
Egg Custard
Meanwhile, lightly beat the custard ingredients together. Once the mince is cooked, pour over the custard and bake for another 15 minutes or until there is a slight wobble in the custard.
Aromatic Rice
Place all the ingredients in a pot and bring to boil. Cover with a lid, and simmer for about 10 minutes until the water has evaporated. Leave to stand for 5 minutes before serving.
Assembling and serving
Start with the bobotie mince and while it is baking, prepare the rice and the custard. Serve with aromatic rice and fruit chutney.
**Note the bobotie mince can be prepared a day in advance. Spread into a baking pan and refrigerate.