a large ovenproof casserole dish 2 slices brown bread (or artisan bread) 2 onions, medium, finely chopped 2 tablespoons curry powder/ curry paste (a mild version is used traditionally but you can any) 5 teaspoons vinegar (any is fine except red wine) 1 tablespoon worcestershire sauce 8 bay leaves (or lemon leaves) Preheat the oven to 375 F/ 180 Celsius. Break up the bread and soak it in the milk. Heat oil and butter in a pan, and fry the onion and garlic until translucent, then add the curry powder, apricot jam and mix well. Add the chutney, vinegar, lemon juice, Worcestershire sauce, and half of the turmeric. Press the milk from the bread, keeping the milk. Add the bread to the mixture in the pan and mix in well. (Break up the lumps). Add the ground beef, raisins, splintered almonds and salt. Mix well, fry over low heat until the meat starts changing colour. Remove the pan from the stove. Beat 1 egg and mix into the meat mixture. Put the mixture into a suitable, greased oven dish. Arrange the bay or lemon leaves on top, or push in halfway. Beat the 2 eggs with the rest of the turmeric, and the milk you saved from the bread. Pour this carefully over the bobotie. Put the bobotie into a larger dish, and pour warm water into the other dish, to fill it about 2/3 full. Serve with traditional Yellow Rice with Raisins. 1 ½ cups long grain white rice ½ tablespoon and ¾ teaspoon ground turmeric ¾ teaspoon ground cinnamon In a saucepan, mix the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.
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