South African Bobotie
- 100g 3-day-old white bread
- 100ml semi-skimmed milk
- 1tbsp rapeseed oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 mild red chilli, deseeded and chopped
- 500g Butcher's Selection Lamb Mince (Typically Less Than 20% Fat)
- 3tbsp mild curry powder
- Zest and juice 1 lemon
- 2tbsp Extra Special Flame Roasted Tomato and Habanero Chilli Chutney
- 2tbsp flaked almonds, toasted
- 2tbsp sultanas
- 2 large eggs
- 200ml whole milk
- ¼tsp ground nutmeg
- Bay leaves, to garnish
Preheat the oven to 180C/160C Fan/Gas 4.
Tear the bread into small pieces, put in a small bowl and pour over the milk. Set aside until the bread has absorbed all the milk.
Meanwhile, heat the oil in a large nonstick frying pan, add the onion, garlic and chilli and fry for 5 mins. Add the lamb mince and continue to fry for 7-8 mins, breaking up any chunks with a wooden spoon. When all the mince is browned, stir through the curry powder and the lemon zest.
Add the milk-soaked bread to the pan and stir well, breaking up any chunks. Stir in the lemon juice, chutney, almonds and sultanas. Remove from the heat and transfer to 1 large or 2 small gratin dishes, gently pushing the mixture down with the back of a spoon to level.
To make the savoury custard topping, whisk together the eggs, whole milk, nutmeg and 1⁄4tsp freshly ground black pepper in a jug. Pour the custard over the top of the mince and arrange bay leaves on top, to garnish. Bake the bobotie for 20-25 mins or until the savoury custard has just set. Sprinkle with more black pepper to serve.