INGREDIENTS
125 ml (½ cup) raisins
187 ml (¾ cup) apple rings, finely chopped
125 ml (½ cup) dried apricots, finely chopped
enough boiling water
500 ml (2 cups) Clover full cream milk
2 slices of white bread, without the crusts
45 ml (3 tablespoon) Clover Mooi River butter
1 onion, shopped
800 g beef mince
15 ml (1 tablespoon) apricot jam
30 ml (2 tablespoon) chutney
15 ml (1 tablespoon) vinegar
10 ml (2 teaspoon) medium curry powder
pinch of paprika
10 ml (2 teaspoons) turmeric
10 ml (2 teaspoons) salt
extra Clover Mooi River butter for greasing
3 eggs
2 bay leaves
Method
Preheat the oven to 180°C.
Put the raisins, apple and apricots in a glass dish, and pour boiling water over until everything is covered.
Set aside to hydrate while the meat is being prepared.
Soak the bread in 250 ml (1 cup) of the milk.
Set aside the remaining 250 ml (1 cup).
Melt the butter and fry the onion until tender.
Add the mince.
Fry until just done.
Use a fork and separate the mince.
The meat does not have to be completely done.
Mix the remaining ingredients into the mince mixture, except for the remaining milk, eggs and bay leaves.
Squeeze the milk from the soaked bread.
Add the bread to the mince mixture and stir well.
Drain the dried fruit and add it to the mince mixture.
Let it simmer for another 3 minutes over low heat.
Spoon the mince mixture into a butter-greased oven dish with a diameter of about 30 cm x 20 cm.
Beat the remaining milk and eggs well, and pour over the mince mixture.
Place the bay leaves on top and bake for 50 minutes, or until the dish has set in the middle.
Serve the bobotie hot with yellow rice.
CLOVER INGREDIENTS USED IN THIS RECIPE
