Food & Drink Bobotie
This issue I decided to invite a friend to contribute. It wasn’t that I was lost for inspiration it was just that he is such a good cook and I was inspired by some of the posts on his FB page. Mike Sands lives in Dubai now but was brought up in Woodford. I made the recipe last week and it was truly delicious!
This is a delicious Cape Malay dish, some say it’s the national dish of South Africa. It’s a warming, comforting dish, a sort of South African Moussaka. Serve with simply steamed basmati rice or mashed potatoes or even mashed sweet potatoes.
• 1 kilo of minced lamb (or beef, or chicken or even Quorn if you’re a veggie)
• 3 slices of bread (crusts removed, soaked in 250mls of milk)
• 1 cooking apple, chopped • 2 cloves of garlic, chopped • 2 large onions, chopped. • 1 tablespoon curry powder • 1 dessert spoon of mango chutney • 1 bay leaf • 50gms flaked almonds • 50gms of sultanas • Salt and pepper to taste • 250mls beef or chicken stock (or veg. stock) • 500mls of milk (for topping) • 3 eggs (for topping) • 1 tomato (for topping)
In a large pan, fry the mince until browned. Strain the fat off and reserve.
Fry the onion in a little oil until soft. Then add the garlic and cook for a minute or two.
Stir in the curry powder and cook for 1 minute. Add the reserved browned mince and stir in. Add the chopped apple, chutney, bay leaf, stock,
24 | SKWilmslow - March/April 2017 Janet Kaminski
almonds, soaked bread slices and sultanas. Cook gently for about 45 mins-1 hour.
Transfer to a large baking dish and smooth down. (This can now be left overnight in the fridge if needed).
Beat the eggs into the milk and then pour over the top of the mince. Slice tomato and arrange randomly on top.
Bake for about 45 mins until slightly brown on top.
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