Make a Classic Cape Malay Bobotie this Autumn


Bobotie is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping. The first recipe for Bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight “tang”. The dish has been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Enjoy a delicious Bobotie with a glass or two of Lanzerac Pinotage to drive out the cooler Autumn weather.

lanzerac.png”>pinotage lanzerac e1491816308768 Make a Classic Cape Malay Bobotie this Autumn

Ingredients:

  • 1 kg beef mince
  • 1 large carrot peeled and grated
  • 2 teaspoons garlic
  • 10 ml each of ground ginger, ground coriander, cinnamon, curry powder
  • Salt and Pepper
  • ½ cup ground almonds
  • One thick slice of bread soaked in milk
  • Olive oil for frying
  • 2 Onions chopped
  • 4 bay leaves
  • 30 ml apricot jam
  • 4 eggs
  • 2 cups of buttermilk

Method:

  1. Fry the onion, garlic and spices
  2. Add the mince and fry until brown.
  3. Add the apricot jam, almonds and bread, making sure to mix it in well. You should not be able to see any large pieces of bread.
  4. Season well with salt and pepper.
  5. Lightly whisk the buttermilk, eggs and season well.
  6. Spoon the mince into an oven dish and pour the milk and egg mixture over and poke the bay leaves in the mince.
  7. Bake at 180°C for 45 minutes or until golden and the egg custard is firm.

Lanzerac Pinotage is a full bodied wine and can carry this Bobotie with such ease. You can easily halve this recipe but the flavours will only enhance so make a full recipe and enjoy the rest for lunch the next day!

Recipe developed and image supplied by Elmarie Berry

The Lanzerac Pinotage 2014 can be ordered here

Join Lanzerac at the Pinotage & Biltong Festival 22 & 23 April at L’Avenir Wine Estate