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.
- 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
- Fry the onion, garlic and spices
- Add the mince and fry until brown.
- 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.
- Season well with salt and pepper.
- Lightly whisk the buttermilk, eggs and season well.
- Spoon the mince into an oven dish and pour the milk and egg mixture over and poke the bay leaves in the mince.
- 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
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