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Recipe for :

Bobotie

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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