Traditional South Africa bobotie recipe by David Nieuwoudt served with rice and paired with Cederberg Bukettraube wine.
Ingredients
30 ml olive oil
1 medium onion, finely chopped
25 ml curry powder
2 ml salt
20 ml borrie (turmeric)
20 ml white vinegar
1 kg lean beef mince
50 ml apricot jam
1 tomato, finely chopped
250 ml fresh breadcrumbs
160 ml homemade peach chutney
100 ml milk
2 eggs
Recipe
Serves 4-6
Preheat the oven to 180°C. Grease one large casserole dish or several small dishes for individual helpings.
Heat the oil and fry the onion until soft. Stir in the curry powder, salt, borrie, and vinegar. Add the mince and stir lightly with a two-pronged fork until mixed. Then stir well to loosen.
Add the apricot jam and tomato. Stir in the breadcrumbs and chutney and mix well. Beat the eggs and milk and add half to the meat mixture. Spoon the meat into the prepared dish(es). Pour the remaining egg and milk mixture on top. Bake until the egg and milk mixture has set, 30-45 minutes.
Wine Pairing
Cederberg Bukettraube
Wine Note
'Although it has over 25 g of residual sugar, it has a lovely, fresh finish.'
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