Recipes CURRIED MINCE 3 WAYS: 1 BOBOTIE
CURRIED MINCE 3 WAYS: 1 BOBOTIE
We love to indulge with our 3 for 1 recipe's and here is a real winner.
Kicking off with our 1st out of 3 is the amazing Bobotie.
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- WHAT YOU WILL NEED -
- 1 Tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- CUSTARD TOPPING
- 2 Tbsp fresh ginger, grated
- 2 XL eggs
- 500g beef mince
- 160ml milk
- 1-2 Tbsp Cape Herb & Spice CAPE MALAY CURRY
- 6 bay leaves
- 4 large tomatoes, diced
- ⅛ tsp turmeric
- ½ cup raisins
- Pinch sea salt
- METHOD -
Start off by preheatting the oven to 180˚C.
Heat the olive oil in a large frying pan. Then fry the onion until tender. Add garlic and ginger and cook until fragrant. Add the beef mince and Cape Herb & Spice Cape Malay Curry Spice.
Cook until the mince is lightly browned. Then add the tomatoes and cook until the tomatoes break down and simmer until it has thickened.
Next up, divide the mince mixture into 6 ramekins and fill them half way up and scatter the raisins over the mince and then add a final layer of mince. Smooth the tops very well.
Then beat the eggs with milk, salt and turmeric. Pour custard mixture gently over the mince and place one bay leaf on top of each bobotie.
Bake for ±20 minutes until the custard is set and golden brown.
Serve with a side salad and fruit chutney.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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