Take delight in the sweet and savoury tastes, that are synonymous with our country’s very own Cape Malay style of cooking, with a Traditional Beef Bobotie and pair it with your favourite Perdeberg Chenin Blanc in celebration of #DrinkChenin Day.
This recipe is absolutely delicious and pairs perfectly with our The Vineyard Collection Chenin Blanc.
Ingredients
- 2 finely diced onions
- 1 bay leaf
- 1 tbsp olive oil
- 1 tbsp crushed garlic
- 1 tbsp finely grated ginger
- 4 tsp medium strength curry powder
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 kg ground beef mince
- black pepper and salt to season
- toasted almonds (optional)
- 2 tbsp fine apricot jam
- chopped coriander (optional)
- 4 eggs
- 200ml cream
- 250ml milk
Instructions
- In a large saucepan, heat the olive oil and saute the onion, bay leaf, garlic and ginger.
- Add the curry powder, turmeric, cumin and cinnamon to release the flavour of the spices.
- Add the beef mince and brown the meat. This will take about 10 minutes.
- Add the apricot jam, toasted almonds and chopped parsley. Season with salt and pepper to taste and transfer to an oven-safe baking dish.
- In a mixing bowl, combine the cream, milk and eggs. Gently pour the egg mixture over the meat.
- Bake for 30 – 40 minutes at 180 degrees Celsius until the egg has set.
- Serve with pompadoms, yellow raisin rice and sides of fruit chutney, toasted coconut and banana slices.