Bobotie with yellow rice and raisins
Bobotie with yellow rice and raisins
Bobotie:
2 Tbsp oil
1 large onion, peeled and coarsely grated or chopped
500g lean beef or lamb mince
2 cloves garlic, crushed
4 tsp (20ml) medium curry powder (or mild if you prefer mild)
1 tsp (5ml) additional medium curry powder or garam masala
½ tsp (2.5ml) turmeric
1/2 tsp (1ml) ground coriander
1/2tsp (1ml) ground ginger
1/2 tsp (1ml) mixed dried herbs
pinch cayenne pepper or chilli powder (optional for heat)
2 slices white or brown bread, crusts removed
½ cup (125ml) milk
½ red or green pepper, finely diced
1 large Granny Smith unpeeled green apple, finely diced or coarsely grated
1 tsp (5ml) salt
1 tsp (5ml) baking powder
2 tbsp (30ml) apricot jam or fruit chutney
2 Tbsp raisins, soaked in hot water for 5 minutes, then
1 tbsp (15ml) white vinegar
1 tsp (2.5ml) beef stock powder (or one sachet of stock concentrate)
Topping:
2 eggs
½ cup ( 125ml) milk
¼ tsp (1ml) salt
6 - 8 coarsely chopped cashew nuts (optional)
lemon or bay leaves (optional)
Yellow rice
1 cup (250ml) rice (any favourite white or brown)
½ tsp (2.5ml) salt
1 tsp (5ml) turmeric
1 Tbsp (15ml) butter or olive oil
¼ cup (60ml) raisins
1 small cinnamon stick
Quick apple & raisin chutney
1 granny smith apple peeled and chopped into small cubes
½ cup raisins
½ cup water
¼ cup apple cider vinegar
2 Tbs brown sugar
½ tsp medium curry powder
½ tsp ground ginger
1 tsp salt
A few grinds of black pepper
Small piece of cinnamon stick or bark
Heat a nonstick frying pan with 2 tablespoons oil and fry the onion for about 4 minutes until starting to soften. Add the meat, garlic and and stir-fry over moderate heat for about 5 minutes or until the meat is loose and crumbly.
Soak the 2 slices of bread in the milk.
Add the pepper and apple and cook 5 minutes more until meat is lightly browned.
Add the remaining ingredients and cook for a further minute until well combined. Adjust the seasoning to taste and spoon into an ovenproof dish of a suitable size. Smooth the top.
Beat together the ingredients for the topping and pour over the meat. Scatter the nuts over the top and stick a few lemon or bay leaves decoratively into the meat.
Bake at 170ºC for about 30 minutes for the large dish or 20 minutes for the ramekins or until the topping has set and turned light golden brown.
Notes
*loosely cover the dish with a piece of foil to prevent over browning if necessary
Yellow Rice Method:
Soak and rinse the rice according to the manufacturer's instructions.
Place all the ingredients into a saucepan and bring to boil. Turn down the heat and simmer gently for about 25 minutes or until the rice is tender and dry.
Remove the cinnamon stick and fluff lightly with a fork before turning into a suitable dish to serve.
Quick apple & raisin chutney Method:
Put the apple, raisins, sugar and water into a small pot and bring to the boil. Simmer for 5 minutes.
Add the rest of the ingredients and keep cooking over a low heat for about 10-15 minutes, stirring occasionally. Remove from the heat when all the liquid has cooked off and the apples start disintegrating and breaking up.
Allow to cool mashing the apple a bit to thicken.