In Home Chefs Club, Recipes

Prep time: 15 minutes

Cooking time: 2 hours

Total time: 2 hours 15 minutes

Serves 6-8

Makes 2 x 20cm round dishes


For the Bobotie Mince:

Olive oil

2 onions, roughly chopped

3 garlic cloves, finely chopped

15ml (1 Tbsp) fresh ginger, peeled and finely chopped

30ml (2 Tbsp) medium curry powder

5ml (1 tsp) turmeric

10ml (2 tsp) ground coriander

10ml (2 tsp) ground cumin

15ml (1 Tbsp) apple cider vinegar

10ml (2 tsp) brown sugar

1kg lean beef mince

125ml (1/2 cup) fruit chutney

Salt and black pepper, to taste

2 slices white bread, crusts removed

250ml (1 cup) milk

For the Egg Custard:

Reserved milk from bobotie mince

3 large eggs, beaten

Fresh bay leaves, to garnish

For the Yellow Rice:

375ml (1 ½ cup) white rice

750ml (3 cups) water

2.5ml (½ tsp) turmeric

7.5ml (1 ½ tsp) salt

125ml (½ cup) seedless raisins (optional)


For the Bobotie Mince:

Heat a dash of olive oil in a large, heavy-bottomed pot over a medium heat. Sauté the onions for 2-3 minutes while stirring. Add the garlic, ginger, curry powder, turmeric, ground coriander, ground cumin, apple cider vinegar and brown sugar, and fry, while stirring, for another 2 minutes, or until fragrant.

Add the mince and cook for about 5-6 minutes, while stirring occasionally, until the meat has browned. Add the fruit chutney and cook on a low heat for about 10-15 minutes.

Meanwhile, soak the white bread slices in the milk and once the bobotie mince is ready, remove the bread from the milk and lightly squeeze out the excess milk. Add the bread to the mince mixture and stir until well combined. Season with salt and pepper.

Scoop the mince mixture into your prepared 2 x 20 cm baking dish and smooth out the surface of the meat.

For the Egg Custard:

Combine the milk and eggs and strain the custard through a sieve. Season and pour over the bobotie mince. Place the bay leaves onto the custard and bake for about 30-45 minutes, or until the custard is cooked.

For the Yellow Rice:

Place all ingredients, except the raisins, into a medium pot. Place the lid on and turn the heat to a high heat. As soon as the water starts to boil, lower the temperature to the lowest heat. Cook for about 15-20 minutes until all water has dissolved. Never stir rice while cooking.

As soon as the rice is cooked and there is no more water left in the pot, turn off the heat and allow the rice to steam for about 8-10 minutes with the lid on. Use a fork to gently fluff the rice and add the raisins.

Serve the bobotie with yellow rice and some fruit chutney on the side.

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