bobotie and yellow rice


As a child I never used to like bobotie – I think maybe because it uses quite different spices; now I absolutely love it – I especially like to make it when entertaining overseas guests, as its quite a traditional South African meal and it easy to make. I love to serve it with a big dollop of chutney and a green salad.
Also a great hearty, winter dish.

Ingredients (serves 8)
•1 kg mince
•2 onions, oil
•1 clove garlic
•1 TBSP curry powder
•1 TBSP turmeric
•1 teaspoon salt
•Lemon rind of 1 lemon
•Juice of 1 lemon
•3 TBSP chutney
•1 T TBSP apricot jam
•1 grated cooking apple
•½ cup of raisons
•½ cup white wine
•2 eggs
•¾ cup Milk
•3 bananas

•Fry onions, garlic and brown mince in a bit of oil
•Add curry powder , turmeric, salt, Lemon rind , Juice of lemon, chutney, apricot jam, grated apple, raisons, white wine
•Bring to boil and simmer for ½ hour
• Layer it in a lasagne dish
•Beat 2 eggs and ¾ cup milk. Pour over by letting it flow against the back of a spoon.
•Arrange banana pieces on top.
•Bake at 180 degrees until golden brown around 25minutes

Yellow rice
•2 cups rice
•Pinch of Salt
•1 TBSP butter
•1 TBSP brown sugar
•1 TBSP turmeric
•1 cup raisons
•1 cinnamon stick

• Boil rice for 20minutes then add the rest of the ingredients, Stir and simmer until water has evaporated and rice cooked


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