Frans’ first-prize bobotie

(Serves 6 – 8)

  • 2 thick slices of brown bread
  • 375 ml milk
  • 25 ml olive oil
  • 10 ml butter
  • 2 onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 30 ml curry powder
  • 15 ml apricot jam
  • 30 ml chutney
  • 25 ml brown vinegar
  • 5 ml lemon juice
  • 15 ml Worcester sauce
  • 15 ml turmeric
  • 1 kg low-fat beef mince
  • 100 ml seedless raisins
  • 100 ml almond slivers
  • 10 ml salt
  • 3 eggs
  • 8 small bay leaves or lemon leaves

Preheat oven to 180 °C. Break bread into small bits and soak them in milk. Heat oil and butter in a pan and sauté onions and garlic together until soft and translucent. Add curry powder and jam and mix well. Add chutney, vinegar, lemon juice, Worcester sauce and half the turmeric. Squeeze milk out of bread, add bread to pan and mix well. Keep remaining milk to one side. Add mince, raisins, almond slivers and salt. Mix well and cook over low heat until meat is just starting to colour. Take off the heat. Beat one egg and mix it into the mince mixture. Transfer to a greased ovenproof dish. Arrange bay or lemon leaves on top and press down a bit. Beat two eggs with the remaining turmeric and milk. Slowly pour it over the bobotie. Place the dish in an oven pan. Pour water around the dish until pan is about two thirds full. Bake for 1 hour. Serve with yellow rice with raisins.