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Dillon’s Traditional Bobotie

Dillon’s Traditional Bobotie

Dillon’s Traditional Bobotie

Recipe by : Jay Miller
Serves : 4
Preparation time: 10 minutes
Cooking time: 40 minutes 

INGREDIENTS 
mince mixture
1 onion, finely chopped
2 garlic cloves, sliced
1kg extra lean beef mince
1 cup grated carrot
¼ cup raisins
¼ cup sultanas
1 teaspoon turmeric
½ teaspoon chilli flakes
1½ tablespoon curry powder
2 tablespoons chutney
6 eggs, whisked
5 slices white bread, crusts removed
1 cup milk

topping
3 bay leaves
2 eggs
250ml cream

to serve
cooked yellow rice with raisens
chutney

METHOD
Preheat the oven to 180’c. Fry the onion in a little oil until softened. Add the garlic and mince and fry until evenly cooked and crumbly. Add the carrots, raisins, sultanas and spices and fry a little longer until the carrots have softened slightly. Remove from the heat and allow to cool.
While the mince cools, soak the bread in the milk and set aside for 5 minutes. Lightly squeeze the bread and mash with a fork. Whisk the eggs and add to the mashed bread. Mix the egg mixture into the cooled mince. Spoon the mixture into an ovenproof dish and spread evenly.
Mix the cream and eggs together for the topping and pour over the mince. Top with bay leaves and bake for 30-40 minutes until firm and golden brown. Serve warm with yellow rice and chutney. Enjoy!

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