My Favourite South African Bobotie (Gluten and Dairy free)

This is my absolute favourite South African meal. I learnt to cook a version of Bobotie in High school and it's been a proudly South African favourite ever since. Now that we live in London we love to make it for our new friends and share something special with them. Today as we celebrate our first year in London, we will dig in to a delicious warm tasty hug from SA. 

Ingredients:

• 3 slices of Gluten free bread
• 1 cup  + 1 cup dairy free milk, divided
• 2 Tbsp oil
• 2 large onions, roughly chopped
• 4 tsp medium curry powder
• 1 tsp herbs (oregano is my fav)
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 garlic cloves, finely chopped
• 750g Minced Beef
• 1/2 cup Mrs Balls Chutney
• 1 Tbsp Apricot jam
• Zest and juice of one lemon, divided
• 4 tsp tomato paste
• Salt and pepper
• 4 large eggs
• Bay leaves

Method:

1. 1. Preheat your oven to 180°
2. 2. Soak the bread in 1 cup of milk.
3. 3. Heat the oil in a large pot on medium heat, add the onions and cook until soft.
4. 4. Add the curry powder, herbs, cumin, turmeric, and garlic. Allow to cook for a minute or two until the garlic is soft.
5. 5. Add the mince, stirring to break up chunks.
6. 6. Once the mince is browned, remove the pot from heat and stir in the chutney, jam,  all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste test and add more lemon juice, salt or pepper as desired. It should be delightfully zingy!
7. 7. Break up the bread and mash into the milk with a fork. Mix the bread into the mince mixture, and spread evenly into an oven-proof dish.
8. 8. Add the last 1 cup of milk to the bread dish, and add the eggs.  Beat the mixture and add salt to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
9. 9. Bake the Bobotie uncovered, at 180° for 45 minutes, or until golden brown.
10. 10. Serve with yellow raisin rice and fresh green beans. 

Serves 8

(My recipe is a slight adaptation of the one shared here —-> 

https://tasteoftheplace.com/bobotie )

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Many Blessings,

Jacqui Cunningham