Recipe: Traditional bobotie from SMUL Restaurant at Diemersfontein

SMUL Restaurant at Diemersfontein shares their traditional bobotie recipe to pair with Diemersfontein The Prodigy Pinotage.

Recipe: Traditional bobotie

Ingredients

• 2 Onions (chopped)
• 2 tbsp Diemersfontein Olive Oil
• 2 tbsp Curry Powder
• 1 tsp Turmeric (ground)
• 2 tsp Fresh Ginger (grated)
• 2 Garlic Cloves (finely chopped)
• 2 tbsp Brown Vinegar
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Black Pepper
• 1kg Beef Mince
• 1 Slice White Bread
• 250ml Milk
• 3 Large Eggs
• 3 tbsp Chutney
• 3 Bay Leaves

Method

1. Preheat the oven to 180°C.
2. Fry the onion in the olive oil until soft. In a bowl combine the curry power, turmeric, ginger, garlic, vinegar, sugar, salt and pepper and mix. Add to the onion and fry for two minutes.
3. Add the mince and stir well. Cook for about 5 minutes.
4. In another bowl, soak the bread in the milk, remove the bread and reserve the leftover milk.
5. Mash the bread with a fork and add one lightly beaten egg and the chutney. Mix well and add to the mince mixture, then transfer the to a buttered ovenproof dish. Smooth the top and bake for 1 hour.
6. Combine the reserved milk and two remaining eggs. Pour over the top of the cooked mince. Place the bay leaves on top and bake for 30 minutes, or until the egg has set.

Serve with white rice, the traditional accompaniments of your choosing, and a generous glass of the Diemersfontein The Prodigy Pinotage.