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
sending this recipe Paco said:
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".
other version under Special Recipes or Recipes with
a Story - click
(2.25 lbs) ground beef or mutton
2 medium onions, finely chopped
30ml curry powder
1 clove of garlic, crushed
5 ml green ginger, chopped
1 green chilli, chopped
30ml brown sugar
2 slices bread
20ml apricot jam
10ml lemon juice
50g seedless raisins
10 dried apricots, chopped
30g flaked or chopped almonds
salt to taste
6 lemon leaves or 2 bay leaves
oven to 350ºF / 180ºC.
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.
the bread in half the milk.
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.
into a shallow, greased, casserole dish, smooth the
surface and press in the lemon or bay leaves.
the remaining milk and eggs and pour over the meat.
Bake for apporximately 45 minutes until golden and
with yellow raisin rice, chutney, dessicated coconut
and tomato and onion sambal. (Tomato and onion sambal
is essentially a mixture of finely chopped tomato
with chutney and rice.
you like this!
Chef Paco Bardotti