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Friday, 27 May 2011

An old South African recipe for Bobotie and yellow rice

This has now been superseded by another recipe.
This has always been one of my favourite dishes the act of making it over two days really enhances the taste of the mince. 

Don't be worried about the number of ingredients, most South African dishes have far more ingredients than English dishes. Perhaps because many of them come from the Cape Malays who settled in the Western Cape. 

Note, if you like "heat" in your food, you need slightly more chili than you might think as somehow the dish nullifies a lot of the heat. But the best way is to go easy at first so you can find out for yourself.
Bobotie & Yellow Rice
Makes four portions - preparation time 30 minutes
Pie
1 kg minced lamb
125 ml milk
1 slice white bread, soaked in milk; crusts removed
2 each onions; roughly chopped
1/4 cup vinegar
3 each eggs, medium
1 tsp brown sugar
1 tablespoon lemon juice
1 tablespoon chutney
1 tablespoon curry powder
1/2 tsp chilli powder
1 each red chilli; finely chopped (I use 3 for my hot version)
1 each green chilli; finely chopped (I use 2 for my hot version)
8 each crushed almonds
1 each clove garlic (I use 4 for my hot version)
1 each lemon; sliced in wheels
1 each orange; sliced in wheels

Rice
2 cups rice
1 tsp turmeric
2 sticks Cinnamon
1 tsp Cinnamon sugar
Making the pie:

Heat oil in frying pan and add garlic, onion, chopped chilli and curry powder.
Cook over medium heat for 3 mins, then add minced meat.

Fry until meat is almost done, then using your hands, squeeze milk out of bread and add bread, vinegar, lemon juice, sugar and chutney to mince.
Fry for minute and then remove from heat.
Take a pie dish and place 3 bay leaves, 2 wheels of orange and 2 wheels of lemon at the bottom.
Scoop mince mixture into the dish.
Decorate sides of dish with rest of lemon and orange wheels by wedging them between the mince and sides of dish so that only a third protrudes.
Push almonds into mince 

If you want to, you can let it cool and freeze it until the next day – ideal if you are having visitors and want to join them instead of slaving in the kitchen. If you elect to do this, leave the three bullet point items below until the next day. Naturally you would make the rice the next day as well! 

This was an original Cape Malay dish which the Afrikaners would make for Sunday lunch from the Saturday evenings dinner. It should be made over two days as this puts an extra sparkle to the taste of the mince.
  • Beat eggs and 125 ml milk, pour over meat.
  • Put 3 bay leaves on top of dish.
  • Place uncovered dish into oven and cook for 30 minutes at 160 deg. C
Making the rice:
Place all ingredients, including raisins into about 750 ml of water, bring to boil and simmer for 15-20 mins.

Drain rice, and then dot with few blobs of butter and a sprinkling of cinnamon sugar.
Serve with plain green salad or chopped tomato and onion, sprinkled with a little vinegar. 

Make sure you have chutney to hand. “Mrs Balls”. South African shops in London (or cities in many other parts of the world) will have it. I use her "Chilli Chutney" which is quite hot, but her "Very Hot" chutney isn't that hot and if you don't like food that's too hot, it's ideal

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