BOBOTIE

Serves 4

Every country seems to have its own version of a traditional dish using minced meat. Cottage or Shepherds Pie, Lasagne, Moussaka, Kofte, Enchiladas, the list is endless. Although we most commonly use minced beef try using minced lamb or venison instead and minced pork or turkey can work well with plenty of seasoning. Bobotie is a traditional dish from South Africa and makes a tasty change when you can’t think of anything exciting to do with a pack of minced beef or lamb. It is not a curry but a well flavoured mix of tastes and textures. You can make this the day before or early in the day to the end of 5, keep in the fridge and complete stage 6 when you are ready to cook it.

2 slices bread

2 chopped onions

a little oil

2 cloves crushed garlic

500g minced beef or lamb

1 tbsp Madras curry powder or paste (use what you have)

1 tsp dried herbs

1 tsp ground allspice

1 heaped tbsp mango or peach chutney or apricot jam

a good handful of sultanas

1 tbsp flaked or roughly chopped almonds

2 bay leaves ¼ pt water

Topping

2 large eggs

300ml milk oven 160°c fan gas 4

METHOD

1. Soak the bread in a little cold water and set aside.

2. Fry the onions for about 10mins until golden. Add the garlic and meat. Mix well breaking up the meat and fry for a few minutes until it changes colour.

3. Add curry powder/paste, herbs, allspice, chutney, sultanas, nuts, bay and season well.

4. Add water, cover and simmer for 20 mins, longer if you have time.

5. Meanwhile beat the eggs, add the milk and season well.

6. Squeeze the water from the bread and stir into the meat. Place in an ovenproof dish.

7. Pour the topping on the meat and bake for about 30mins until golden and set.

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Tatchbury Manor Farm

Tatchbury Lane

Winsor

Southampton

so40 2ha

07786 967919