Recipe of the Quarter

4/13/2016

Traditional South African Bobotie

We recommend you serve with boiled rice and chutney (recipe follows). 

Ingredients (serving 8):

• 2 onions, thickly sliced
• 3 cups water
• 1 tablespoon vegetable oil
• 1 slice white bread
• 1 cup milk
• 2 pounds lean ground beef
• 1 tablespoon curry powder
• 2 eggs
• 1 tablespoon white sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon turmeric
• 2 tablespoons vinegar
• 3 tablespoons chutney
• 6 almonds
• 1/2 cup raisins
• 4 bay leaves

Directions:

1. Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to 5 minutes. Remove the onions and finely chop them.
2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion, cook and stir until the onion has browned slightly.
3. Preheat oven to 350 degrees Fahrenheit. Grease a 7x11-inch baking dish.
4. Soak the slice of bread in the milk and gently squeeze out the milk, set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, one egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
5. Place the mixture in the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for one hour.
6. Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.

 

Classic fruit chutney

Ingredients:

• 1 lb brown sugar
• ½ lb dried pears
• ½ lb dried apricots
• ½ lb dates
• ½ lb dried apple rings
• ½ lb raisins
• 4 cups water
• 1 clove garlic, crushed
• 2 cups cider vinegar
• ½ tsp chili powder
• ½ tsp turmeric
• ½ tsp freshly grated nutmeg
• ½ tsp freshly ground ginger

Directions:

1. Chop all the dried fruit except the sultanas.
2. Place the fruit and water into a large mixing bowl, cover and leave overnight.
3. Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.
4. Simmer over low heat, stirring constantly, until the sugar has dissolved.
5. Bring to a boil and then lower the heat.
6. Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.
7. Pour the mixture into sterilized jars while still hot.
8. Fill to ½ inch below the top. Cover with an airtight, plastic or glass lid (metal will corrode).
9. Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.

 

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