Bobotie Recipe

My friend Jacqui gave me this recipe and said it is one of those dishes she makes that the whole family enjoy. Although her recipe is for slow cookers, you can easily adapt it to cooking in the oven if you don't have a slow cooker. I will give you both ways of cooking it. You will find that the flavour is enhanced by doing it in a slow cooker so well worth investing in one, especially as there are so many wonderful recipes around now using them.
Bobotie is a traditional South African dish using spiced minced meats with an egg topping that many say, originated from the Dutch East India Company. It is a recipe that has slight variations, depending on individual tastes, and most housewives in South Africa will have their favourite version of this popular dish. You can use beef, pork or lamb in this but I have given you a simple one, using minced beef.


INGREDIENTS:
2 slices fresh white bread
1 cup milk ( can use hi-lo)
1 large brown onion - peeled and chopped
2 tablespoons olive oil
750g lean mince steak (heart tick one)
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon chutney
sea salt and freshly ground black pepper to taste
1/2 teaspoon finely grated lemon rind
2 medium size eggs
2 teaspoons curry powder
1/2 cup seedless raisins (optional)

METHOD: (slow cooker)
Tear bread up into small pieces into a medium size mixing bowl and pour the milk over.
Heat oil in a large frypan over medium/low heat and saute the onion and mince steak until browned.
Add the curry powder and cook another two minutes. Turn heat down to low and add sugar, vinegar, chutney, raisins, seasoning and lemon rind.
Squeeze out the bread and reserve the milk. Add the bread to mixture and continue cooking for another minute, stirring through.
Turn mixture into the slow cooker.
Beat eggs with the reserved milk and pour over top of mixture.
Cook for 2 hours on high temperature then reduce to low and cook for a further 3 hours.

METHOD: (traditional)
Same as for slow cooker until just before you add the egg/milk topping.
Turn mixture into a lightly greased ovenproof dish and cook for 35 minutes at 170C. Remove from oven and pour over the beaten egg/milk mixture and cook for a further 25 - 30 minutes.
Serve with steamed yellow rice and extra chutney in a side dish.