BOBOTIE

500g minced meat
1 thick piece of sliced bread, soaked in 250ml of milk
2 medium onions, sliced, (fry this in 25ml of butter)
Add 1 Tablespoon of curry powder
1 teaspoon of salt
1 tablespoon of sugar
2 tablespoons vinegar
1/2 teaspoon turmeric
3 bay leaves
2 eggs

Drain milk from the bread, then mash bread with a fork and add it to the meat.

Add this to the curried onion mixture and cook. Stir well. Add a well beaten eggs to the meat mixture and mix. Put this mixture into a greased pie plate. Beat 1 egg with balance of milk made up to 250 ml of milk. Season with pepper and salt and pour this custard mixture over the meat mixture.

Dot a few pieces of butter on top of the mixture, adding bay leaves or lemon leaves, and place in another dish or pan of hot water. Place in an oven, pre-heated to 180 degrees Celsius. Bake for 30 to 40 minutes until the custard is set and lightly browned

Serve with yellow rice, sliced tomatoes and chutney. Yellow rice, with raisins, is often served with Bobotie.

BOBOTIE RECIPE

2 onions, thickly sliced
1 slice white bread
1 cup milk
2 pounds lean ground beef
1 tablespoon curry powder
3 eggs
1 tablespoon white sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric (optional)
2 tablespoons vinegar
3 tablespoons chutney
6 almonds, chopped
1/2 cup raisins
4 bay leaves

In a large skillet, pour in just enough water to cover the bottom. Bring to a boil and add the onion slices. Cook until the onions appear translucent. Remove the onions and finely chop them. Drain water from pan and return to the heat. Return the onions to the hot pan and brown slightly. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Soak the slice of bread quickly in the milk and squeeze it out. Set the drained milk aside. Crumb the bread. Place in a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
Place the mixture in a greased 7x11 inch baking dish. Insert the bay leaves into the meat. Bake in a preheated oven for 1 hour.
Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.

TRADITIONAL BOBOTIE

500g  minced meat
1 onion, chopped
1 slice of white bread
2 tablespoons apricot or peach jam
2 tablespoons chutney (or mix 1 tablespoon jam with 1 tablespoon of mayonnaise)
1 tablespoon oil
3 eggs, beaten
1 cup milk
2 tablespoons of lemon juice
2 teaspoons of curry powder or curry paste
1 teaspoon turmeric
2 bay leaves (or lemon leaves)
salt to taste

Soak the bread in half a cup of milk. Drain the milk and add the bread to the minced meat.
Add the jam, chutney, lemon juice, curry powder, turmeric and salt. Mix well.
Heat the oil in a large pan. Add the onion and cook till soft. Add the meat mixture and brown, stirring all the time.
Put the mixture into a greased ovenproof dish.
Beat the rest of the milk and the eggs. Pour the egg mixture over the meat mixture. Carefully place the bay leaves (or lemon leaves) on top of the mixture and bake in the oven at 350 degrees Fahrenheit until the eggs are set. This should take about 45 minutes.

BEEF OLIVES

375ml fresh white breadcrumbs

125ml grated parmesan cheese
30ml toasted cashew nuts, roughly chopped
8 beef minute steaks
500ml boiling water
125ml marinated sundried tomatoes, roughly chopped
60ml basil leaves, finely shredded
1 egg, beaten
30ml olive oil
1 KNORR Beef Stock Cube

Combine breadcrumbs, sundried tomato, parmesan, basil, cashew nuts, egg and salt and pepper in a bowl

Spoon 2 tablespoonfuls of the bread mixture onto one end of steak
Fold in sides and roll up
Secure with toothpicks
Repeat with remaining steaks and bread mixture
Heat oil in a large frying pan over medium-high heat
Cook beef olives, in batches, for 2 to 3 minutes or until browned
Transfer to a plate
Pour stock into pan and bring to the boil
Return beef olives to the pan and reduce heat to medium-low
Simmer, turning occasionally, for 10 minutes or until cooked through
Transfer beef to a plate
Cover with foil
Increase heat to high
Simmer sauce for 5 minutes or until thickened slightly (add a splash of wine, if you like)
Remove toothpicks
Place beef olives on plates
Spoon over sauce and serve with steamed vegetables, if desired