Recipe
for :
 This
recipe comes from London based Italian Chef Paco Bardotti
who lists having worked for Anton Mossiman on his Curriculum
Vitae. Hopefully there will be more great recipes to
come from Paco but in the meantime why not pay a visit
to his personal website - click
here.
On
sending this recipe Paco said:
"I
want to contribute another version*
of Bobotie that I've used once for an African theme
buffet and it was very good but I don`t know how close
to the original one it is".
*See
other version under Special Recipes or Recipes with
a Story - click
here.
Ingredients
1kg
(2.25 lbs) ground beef or mutton
2 medium onions, finely chopped
50g butter
30ml curry powder
10ml tumeric
1 clove of garlic, crushed
5 ml green ginger, chopped
1 green chilli, chopped
30ml brown sugar
2 slices bread
250ml milk
20ml apricot jam
10ml lemon juice
50g seedless raisins
10 dried apricots, chopped
1ml nutmeg
5ml allspice
30g flaked or chopped almonds
salt to taste
6 lemon leaves or 2 bay leaves
3 eggs
Method
- Preheat
oven to 350ºF / 180ºC.
- Sauté
the onions in the butter till transparent. Add the
curry powder, tumeric, garlic, ginger, chilli and
brown sugar. Cook until all liquid has evaporated,
then set aside.
- Soak
the bread in half the milk.
- Mix
the meat, bread, sauteed onion and all the remaining
ingredients except the eggs, the remaining 125ml nilk
and the lemon/bay leaves. Season with salt to taste.
- Spoon
into a shallow, greased, casserole dish, smooth the
surface and press in the lemon or bay leaves.
- Beat
the remaining milk and eggs and pour over the meat.
Bake for apporximately 45 minutes until golden and
cooked through.
- Serve
with yellow raisin rice, chutney, dessicated coconut
and tomato and onion sambal. (Tomato and onion sambal
is essentially a mixture of finely chopped tomato
and onion).
Serve
with chutney and rice.
Serves
8
Hope
you like this!
Chef Paco Bardotti
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