Year: 2019
Bobotie
Bobotie
Course: MainCuisine: Cape MalayIngredients
1 kg steak mince
1 onion, finely chopped
3 garlic cloves, finely grated
3 tbsp oil
1 tsp turmeric
2 tbsp roasted masala
2 tbsp apricot chutney
Salt to taste
4 bay leaves
4 slices of stale white bread, soaked in a little milk and squeezed dry
3 tbsp butter
½ cup milk
3 eggs
Directions
- In a large pot, heat the oil and add the onions, salt and one bay leaf and braise on medium heat until the onions are golden brown. Add the mince and garlic and braise for a few minutes. Add the spices and chutney and braise just for a few seconds. Add a cup of hot water and simmer the mince for 30 minutes, stirring occasionally.
- Next, add the bread and the butter and stir into the mince until combined. Transfer to an ovenproof dish.
- Whisk the eggs with the milk and pour over the mince mixture, place the remaining bay leaves on top and bake at 180°C for 25 minutes.
- Serve with yellow rice and roast veggies.
Oumense Onder die Komberse
Oumense Onder die Komberse
Course: MainAlso known is kool frikkadel, meatballs wrapped in steamed cabbage leaves
Ingredients
1 medium curly top cabbage
2 onions, finely chopped
3 cloves
3 all spice
3 marrow bones
400 g blade beef
1 tbsp ground black pepper
½ tsp ground nutmeg
4 tbsp oil
Salt to taste
- MEATBALLS
800 steak mince
4 slices of stale white bread, soaked in water and squeezed dry
1 tsp salt
1 egg
1 tsp ground black pepper
2 tbsp parsley, chopped
Directions
- In a large pot, heat the oil on a medium heat, add the onions, salt, marrow bones, cloves, all spice and beef and braise until golden brown. Add a cup of hot water and place the cabbage leaves, veins removed, on top of the meat to steam until soft, about 10 minutes.
- In a bowl mix together the meatball ingredients until well combined. Remove the cabbage leaves and fill with meatball mixture, rolling up the cabbage leave to make neat little parcels and set aside.
- Cook the meat until almost tender, add the black pepper, nutmeg, meatball parcels and one cup of hot water
- and simmer for 30 minutes.
- Serve with white rice.
