Recipe

Bobotie Recipe

	Dee / All my dishes 2 years, 8 months ago 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.... More Prep:20m Cook:75m Servings:10	Dee
	uniquelydifferent

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Ingredients

Ingredients For the meat

A thumbnail-sized piece of tamarind pod

285ml / 1/2 pint good-quality red wine

3kg / 61/2 lb best beef mince (for best results, get good rump steak and mince it yourself)

250g / 9oz blanched almonds

24 black peppercorns, crushed

a thumb-sized piece of fresh ginger, finely chopped

2 hot chillies, finely chopped

a few sprigs of marjoram, leaves only

20 coriander seeds, crushed

4 cloves garlic, finely chopped

1 small onion, finely chopped

one lemon, grated zest only

handful of sultanas

285ml / 1/2 pint double cream

125gm / 4oz unsalted butter, softened

salt and freshly ground black pepper

8 bay leaves

cumin seeds, for sprinkling

butter, for greasing

For the custard topping

565ml / 1 pint milk

10 eggs, whisked

2 tbsp medium curry powder

1 teaspoon baking powder

freshly grated nutmeg, to taste

salt and freshly ground black pepper

Directions

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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