Bobotie 🇿🇦

Many South Africans have come across the ocean to settle in Perth, drawn to our city by the perception of a better quality of life, safety and opportunities.  While I am not entirely familiar with South African cuisine, an expat has introduced me to Bobotie (pronounced 'ba-boo-tee'), a zingy, comforting dish of spiced beef or lamb mince baked with a layer of egg custard on top.  Served with turmeric rice, a fresh salad and thin slices of banana if you like, the Dutch-Indonesian fusion classic presents a virtual feast on a plate.

Serves 4-6

INGREDIENTS

• 2 slices bread, roughly torn
• 1 cup milk
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon vegetable oil
• 2 tablespoons good quality curry powder
• 500g / 1lb 2oz beef mince (fatty rather than lean)
• 1 small green apple, diced
• 50g / 1¾oz sultanas
• 3 tablespoons mango chutney*
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• a sprinkle of freshly ground black pepper
• 2 large eggs
• 5-6 fresh bay leaves (substitute with dried ones if you must)

*The original recipe calls for South African made Mrs H.S. Ball's Chutney, which is available in supermarkets here.  

METHOD

1. In a bowl, soak bread in milk while you prepare the other ingredients.
2. In a large frying pan over medium heat, add oil and fry onions for 1-2 minutes until softened.  Add garlic, ginger and curry powder.   Stir fry for 1-2 minutes until fragrant.  Add a splash of water to prevent the mixture from burning, if necessary.
3. Turn the heat up to high, add the beef mince, a handful of it at a time.  Stir fry with the spice mixture until browned, about 5 minutes.
4. Add the apple, sultanas, chutney and lemon juice.  Squeeze out the milk from the bread and add to the mince.  (Reserve the milk.)  Stir to combine all ingredients.  Season with salt and pepper.
5. Spoon the mince into a shallow baking dish.  Flatten with the back of a wooden spoon.
6. Whisk together the eggs and the reserved milk in a bowl.  Gently pour over the mince.  Arrange bay leaves on top and bake in a 160°C/320°F oven for 20-25 minutes, or until the custard is just set.
7. Remove from the oven and stand for 10 minutes to cool slightly.
8. Serve with turmeric rice, salad, lime wedges, chutney on the side and banana slices on top (optional).