Wednesday, 3 November 2010
When Trevor Immelman won the US Open in 2008, he selected bobotie as the featured menu item for Augusta National's annual "Champions Dinner" in April 2009. I wonder which recipe the Augusta chefs used? Below is the recipe I use from the fantastic "Cook and Enjoy It"; you'll need to adjust it to your personal tastes (e.g. I double the topping to make a thicker crust).
1kg (2lbs) minced mutton or beef (or lentils)
2 onions, thinly sliced
1 slice of white bread
1 cup milk
1 T curry powder (mild or hot, to your taste)
1 T sugar
2t salt and 1/2 t pepper
1/2 T turmeric
Juice of 1 lemon
3 T chutney
6 almonds, quartered
1/2 cup seedless raisins
4 lemon or bay leaves, or grated rind of 1 lemon
Simmer onions in very little boiling water untl swollen and glassy. Then chop them finely and brown slightly in hot fat.
Soak bread in milk and then squeeze out the milk again (keep the milk). Crumb the bread.
Combine all ingredients except 1 egg and the bay leaves.
Place mixture in a greased fireproof baking dish. Roll up bay leaves and insert them into meat mix in an upright position.
Bake in a moderate oven at 180C (or 350F) for 1 and 1/2 hours if uncooked meat is used, or for 45 minutes if cooked meat is used.
Beat remaining egg with a little extra milk (you can use the bread milk) and pour this over the meat half an hour before taking it out of the oven.
Remove upright bay leaves before serving with yellow rice and chutney.
Any kind of rice can be used, but long grain rice that needs cooking for more than 10 minutes works better than instant rice or rice cooked in a microwave.
Cook rice as usual with water and salt but for every cup of uncooked rice, add:
1 teaspoon (5 ml) turmeric (you can add 2 teaspoons if you want a darker yellow)
1 cinnamon stick
For the last 10 minutes of cooking, add 4 oz (100 ml) seedless raisins or sultanas. Remove cinnamon stick, fluff rice and serve.
Eet lekker! Enjoy your dinner!
NOTE: This post is proving very popular - it's featured on a Russian recipe blog and on Kathryne's Food Musings, a Canadian blog