Bobotie

Ingredients

Instructions

1. 1

   Preheat the oven to 190°C. Lightly oil a small baking dish, about 18 x 12 cm or similar. Put the bread in a bowl and pour over 160 ml milk; leave it to soak while you prepare the mince.

2. 2

   Melt the butter in a frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden, then stir in the garlic and cook for 30 seconds until fragrant.

3. 3

   Add the curry powder, turmeric, coriander, and cumin. Stir for 20-30 seconds to bloom the spices without letting them scorch; this deepens the flavour and removes any raw taste.

4. 4

   Add the ground beef, salt, and black pepper. Break up the meat well and cook for 5-6 minutes until no longer pink and beginning to brown in places. Browning here is important for a rich, savoury base.

5. 5

   Lift the soaked bread from the milk, squeezing it lightly so it stays moist; reserve the soaking milk in the bowl. Crumble the bread into the pan, then add the apricot jam, lemon juice, and raisins. Stir well and cook for 1-2 minutes until evenly combined and slightly sticky.

6. 6

   Transfer the mince mixture to the prepared baking dish and level the top without compacting it too firmly. Tuck 1 bay leaf into each end of the mixture so the flavour perfumes the custard as it bakes.

7. 7

   Whisk together the egg, 60 ml milk, 1 g salt, and 2 tablespoons of the reserved bread-soaking milk until smooth. Pour the custard gently over the mince.

8. 8

   Bake for 20-22 minutes until the custard is just set, lightly golden, and the edges are bubbling. If needed, give it the last 1-2 minutes under a hot grill for extra colour, but do not overcook or the custard can turn rubbery.

9. 9

   Rest for 5 minutes before serving so the custard firms slightly and the juices settle. Serve hot, ideally with yellow rice, chutney, or a crisp salad.

Nutrition per serving

Notes

• •Traditional bobotie often includes fruit for sweetness; raisins and apricot jam provide the classic sweet-savory balance.
• •If you prefer a looser, more old-fashioned texture, add another 1-2 tablespoons of the reserved soaking milk to the mince before baking.
• •A small ovenproof dish helps the custard sit thickly over the mince rather than spreading too thin.
• •For deeper flavour, the mince filling can be made a few hours ahead and baked with the custard just before serving.

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