A twist on this Cape Malay classic using boerewors meat for a uniquely South African flavour.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 1:30 hours
3 slices white bread, crusts trimmed
oil for frying
1 large onion
1 stick cinnamon
2 bay leaves
1 kg wors, meat removed from the casing
3 garlic cloves, chopped
a thumbsize knob of ginger, peeled and chopped
1 green chilli, chopped
2 Tbsp (30 ml) mild curry powder
2 Tbsp (30 ml) garam masala powder
2 Tbsp (30 ml) red wine vinegar
2 apples, peeled and grated
1 C (250 ml) raisins
zest and juice of 1 small lemon
4 bay leaves to decorate
Pour the milk into a small bowl, then tear up the bread and soak it in the milk.
Set a large pan over medium-high heat. Heat a splash of oil, then add the onion, cinnamon, cloves and bay leaves. Fry until the onion starts to soften.
Add the wors mince and stir fry to break it down. Keep frying until all of the moisture has been released from the wors and it begins to fry. If the wors is fatty, use a spoon to remove some of the fat from the pan and discard. Once the mince has browned, add the garlic, ginger, chilli, curry powder and garam masala. Stir fry for 2-3 minutes then deglaze with the vinegar.
Remove the pot from the heat and stir in the grated apple, raisins, lemon juice and zest. Mix to combine, then season to taste. Spoon the mince into a casserole dish and use the back of a spoon/spatula to flatten it into an even surface. Make sure the casserole has at least 1-2 cm of space at the top of the mince, so that there is space for the custard layer.
Preheat the oven to 180 ºC.
Whisk the eggs and cream together, then pour the custard on top the mince. Top with bay leaves and place it into the oven. Bake for 30 minutes until the custard has set and is golden brown.
Let the bobotie sit for at least 10 minutes before serving with yellow rice.