Recipe Inspiration

Ingredients...

30ml sunflower oil

500g minced pork

500g minced veal

250g onion, finely chopped

20g garlic cloves, crushed

2g bay leaves

5g mustard seeds

5g ground turmeric

5g garam masala

20/30g medium curry powder (to taste)

500ml Essential Cuisine Signature Veal Stock

120ml white wine vinegar

30g brown sugar

30g soft white breadcrumbs

30g toasted flaked almonds

50g seedless raisins

60g mango chutney

Good twist of freshly ground pepper

Sea salt, season to your taste

120g beaten whole eggs

500ml whole milk

Method...

1. Preheat your oven to 190˚c.
   
   
2. Heat the oil in a large frying pan, fry the minced pork and veal in batches over a high heat until brown and crumbly. Remove with a slotted spoon and keep to one side.
   
   
3. Add the onion, garlic, bay leaves, mustard seeds, turmeric, garam masala and curry powder to the pan in the remaining oil, fry gently until the onion has softened but with not too much colour.
   
   
4. Stir in the Essential Cuisine Signature Veal Stock Reduction, vinegar and sugar, return the browned mince to the pan, simmer for 10 minutes.
   
   
5. Add the breadcrumbs, almonds, raisins and mango chutney to the pan, season to taste with sea salt and freshly ground pepper and mix well.
   
   
6. Divide the mix between 10 greased ovenproof bowls, level the tops.
   
   
7. For the topping, combine the beaten egg and milk and pour over the meat.
   Place the dishes on a baking sheet, cook in the oven for 20 minutes or until the topping is lightly browned.
   
   
8. Your Beef Bobotie is now ready to serve with boiled rice and chutney.

Chef Fact!

Bobotie is a spicy blend of Eastern and Western ingredients and techniques, a curry dish with a baked custard topping. It originated from the mix of Muslims from Madagascar and Indonesia with Southern Indians, brought to South Africa by the Dutch farmers.