Bobotie
From dee 18 years ago
- 75 minutes to make
- Serves 10
Bobotie is a kind of fruity, herby meatloaf with a curried custard topping, of Cape Malay origin. Sounds odd but tastes great! All southern Africans have their own recipe for this; ours is a classical recipe but with a heap of local advice thrown in. Read more (I will not take any credit for this recipe for it comes from two of my Fav cooks here in the UK, The Hairy Bikers, Si and Dave) See less
Ingredients
- Ingredients For the meat shopping list
- A thumbnail-sized piece of tamarind pod shopping list
- 285ml / 1/2 pint good-quality red wine shopping list
- 3kg / 61/2 lb best beef mince (for best results, get good rump steak and mince it yourself) shopping list
- 250g / 9oz blanched almonds shopping list
- 24 black peppercorns, crushed shopping list
- a thumb-sized piece of fresh ginger, finely chopped shopping list
- 2 hot chillies, finely chopped shopping list
- a few sprigs of marjoram, leaves only shopping list
- 20 coriander seeds, crushed shopping list
- 4 cloves garlic, finely chopped shopping list
- 1 small onion, finely chopped shopping list
- one lemon, grated zest only shopping list
- handful of sultanas shopping list
- 285ml / 1/2 pint double cream shopping list
- 125gm / 4oz unsalted butter, softened shopping list
- salt and freshly ground black pepper shopping list
- 8 bay leaves shopping list
- cumin seeds, for sprinkling shopping list
- butter, for greasing shopping list
- For the custard topping shopping list
- 565ml / 1 pint milk shopping list
- 10 eggs, whisked shopping list
- 2 tbsp medium curry powder shopping list
- 1 teaspoon baking powder shopping list
- freshly grated nutmeg, to taste shopping list
- salt and freshly ground black pepper shopping list
How to make it
- Preheat the oven to 180C/350F/Gas 4.
- Soak the tamarind pod in the wine to allow it to soften and dissolve slightly.
- Place the beef into a clean bowl along with the following ten ingredients from the ingredients list. Knead the meat and spices together thoroughly - don't be shy, get stuck in.
- Add the tamarind and red wine mixture, then add the cream, 125g/4oz butter. Season to taste with salt and pepper. Roll the bay leaves up and 'plant' them like seedlings in the meatloaf.
- Butter the sides and bottom of an earthenware pot large enough to hold the meat with plenty of room to spare. Sprinkle the inside with the cumin seeds. Place the meatloaf into the preheated oven for about one hour, until slightly risen and cooked through.
- For the custard topping, whisk together the milk and the eggs. Add the curry powder, salt to taste and whisk again.
- Remove the meatloaf from the oven and carefully pour the custard mixture over the top. Return it to the oven and bake until the custard topping has set and cooked to a golden brown colour. You can finish it off with a blowtorch if it looks a bit anaemic. Finish with a flourish of freshly grated nutmeg.
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" It was excellent "