South African Bobotie

I first saw a recipe for this in an old recipe book that was written in the 70's. I've had this book since I was a teenager and still have it today. So many of the recipes are just so dated (think liver, and devilled eggs, blancmange!). And Bobotie.

I have never tried to cook this dish and I have also never eaten it either, but considering its South Africa's National Dish, it has to be good, right? So I did a bit of research on the dish and its small changes over the years and gave it a go.

Bobotie 

And it IS good. Very unusual flavours of curry, ginger and coriander mixed with raisins and apple and softened beautifully with bread soaked in milk. Topped with a type of egg custard and served with bananas and salad. I was surprised how much I like it.

Ingredients:      (Serves 4)

For the curry paste:
2 tsp. coriander seeds
1 tsp. cumin seeds
4-5 allspice berries (or 1/2 ground)
grind of salt
1 tsp curry powder
1 tsp turmeric
3 small cloves garlic, chopped
1 inch piece of ginger, chopped
1 large green chilli, chopped
1 hot birds eye chilli, chopped

2 slices brown bread
125ml milk
1 tbsp. oil
1 onion chopped
500g lean beef mince
1 small apple , diced small
50g raisins
juice of 1/2 lemon

For the custard:
2 eggs
200ml milk
3 bay leaves

In a pestle and mortar, grind the coriander seeds, cumin seeds and allspice berries to a powder with the salt. Add the curry powder, turmeric powder, garlic, ginger and chillies and bash until you have a dry paste.

Pull the bread apart roughly and soak in the milk while you cook the onions and beef.

Fry the onion in the oil until translucent and add spice paste, cooking until fragrant. Then add the beef, breaking it up as it browns. Then add the apple, raisins and lemon juice. Stir well, cooking on a medium heat. Finally break up the soaked bread over the top and stir in.

In a square lasagne dish (about 9x9 inch), pat the mince down and leave to one side to cool for 10 minutes. Then whisk the eggs and milk together and pour over the top. Place the bay leaves in a nice pattern and pop in the oven for approx. 30 minutes. Remove from oven and leave for 5-10 minutes to let the custard completely set.

I served this a fairly traditional way with white rice (which I steamed with a cinnamon stick and 1/2 tsp. of turmeric), a carrot and coriander salad with lime dressing and a sliced banana. Absolutely delicious!! Why did it take me so long to cook this?