Bobotie

Cook it at home: Bobotie with yellow rice

Bobotie should be mild, fragrant and a little sweet and sour, not hot. The milk-soaked bread keeps the mince soft; the custard sets into a thin golden lid.

Pans and tools

• Large skillet
• 9x13-inch baking dish
• Saucepan with lid
• Whisk

You’ll need

• 2 thick slices white bread, crusts removed
• 1 1/4 cups (300 ml) whole milk, divided
• 2 tbsp butter and 1 tbsp oil
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp mild curry powder (Cape Malay style if you find it)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 2 lb (900 g) ground beef or lamb
• 2 tbsp apricot jam or chutney
• 2 tbsp fresh lemon juice
• 1/3 cup (50 g) golden raisins
• 1/3 cup (35 g) slivered almonds, toasted
• 2 tsp kosher salt and 1/2 tsp black pepper
• 3 large eggs
• 6 bay leaves (or lemon leaves)
• For the yellow rice: 1 1/2 cups (300 g) long-grain rice, 1 tsp turmeric, 1 cinnamon stick, 2 tbsp raisins, 1 tbsp butter, 1 tsp sugar, 1/2 tsp salt
• To serve: chutney (Mrs Ball's if you can find it), sliced banana and chopped tomato with onion

Steps

1. Heat the oven to 350F (180C). Soak the bread in 1/2 cup of the milk.
2. Heat the butter and oil in a large skillet over medium heat. Cook the onions 10 minutes until soft and golden. Add the garlic, ginger, curry powder, turmeric and coriander and cook 1 minute until fragrant.
3. Add the meat, raise the heat and break it up, cooking until it loses its pink, about 8 minutes.
4. Squeeze the bread lightly (keep the milk) and mash it into the meat with the jam, lemon juice, raisins, almonds, salt and pepper. Beat in 1 of the eggs off the heat. Taste: it should be gently sweet, sour and fragrant.
5. Spread the mixture in a 9x13-inch (23x33 cm) baking dish and press it smooth.
6. Whisk the remaining 2 eggs with the leftover soaking milk and the remaining 3/4 cup milk plus a pinch of salt. Pour it over the meat and push the bay leaves upright into the top.
7. Bake 35 to 40 minutes, until the custard is set and golden brown in patches.
8. While it bakes, make the rice: put the rice, turmeric, cinnamon, raisins, butter, sugar, salt and 3 cups water in a pot, bring to a boil, cover and simmer on low 18 minutes. Rest 5 minutes, then fluff.
9. Rest the bobotie 10 minutes, then cut into squares and serve with yellow rice, chutney, banana and tomato-onion salad.

Contains: Wheat, milk, egg, tree nuts.