Filling
- 1 Fry’s vegetarian mince
- 2 slices stale white bread (crusts removed)
- 80 ml fruit chutney
- 30 ml oil
- pinch salt
- 1 onion (finely chopped)
- 2 tsp curry powder
- 1/2 tsp ground cloves
- 1 tsp garlic (finely chopped)
- 1 tsp tumeric
- 2 eggs (lightly beaten)
- 30ml hot water
- 125ml seedless raisins
- 80ml fruit chutney
- 3ml salt
Topping
- 1 egg (lightly beaten)
- 150ml fresh cream or milk
- bay leaves, fresh or dried to garnish
South African bobotie
Method
Preheat oven to 180*C. Soak bread in water for 10 minutes, squeeze out excess water and crumble. In a large frying pan, heat oil and braise onion until golden (about 7 minutes).
Add the ground cloves, garlic, curry powder and turmeric and simmer for 3 minutes. Chop the mince into smaller pieces and add seasoning and onion mixture. Fry for a further 5 minutes. Break the 2 eggs into a large bowl and beat lightly.
Add the mince mixture from the frying pan to the egg mixture and stir through. Add mixture to a well greased oven proof dish and bake for 40 minutes or until golden brown. Remove from the oven.
Topping: Combine the egg and cream. Pour over the bobotie. Garnish with bay leaves. Return to the oven and bake 180*C for 5-10 minutes, our until topping is set.
Submitted byWally and Debbie Fry
Tips and Tricks
To make the most of bread that has gone slightly stale, make your own breadcrumbs – place bread slices on baking pan and bake in a hot oven then crumble. Breadcrumbs are best stored in the freezer in an airtight container.
Store milk in a cool and stable environment in your fridge. If you have space, ideally this would be your top shelves rather than the fridge door, where fluctuating temperatures may shorten the lifespan of your milk.
Store your eggs in their original cartons. Cartons prevent moisture loss in your eggs while protecting them from other flavours that may be absorbed from your fridge.
