Spinneysfood White Bread 2 slices
Spinneysfood Full-Fat Fresh Cow’s Milk 420ml
White onions 2, large
Garlic 2 cloves
Ginger 5cm piece, fresh
Spinneysfood Salted Butter 35g
Spinneysfood Bay Leaves 6-8, plus extra for garnishing
Spinneysfood Organic Beef Mince 1kg
Allspice berries 4
Spinneysfood Whole Cloves 2
Spinneysfood Mild Curry Powder 2 tbsp
Spinneysfood Ground White Pepper ½ tsp
Dried mixed herbs 1 tsp
Spinneysfood Ground Turmeric 1 tsp
Spinneysfood Raisins 3 tbsp
Mrs Ball’s Peach Chutney 115g
Lemon ½
Spinneysfood Bottled Drinking Water 1.07L
Spinneysfood Fine Sea Salt To taste
Spinneysfood Organic Free-Range Eggs 2
Spinneysfood Jasmine Rice 400g
Spinneysfood Mediterranean Extra Virgin Olive Oil or Spinneysfood Unsalted Butter 1 tbsp

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Classic bobotie

South African 30 Mins Prep · 75 Mins Cook

Preheat the oven to 180°C, gas mark 4.
Soak the bread in 120ml milk until soft, then mash and set aside.
Finely dice the onions, mince the garlic and grate the ginger.
Heat the butter in a pan, sauté the onion for 10 minutes until golden. Add the garlic, ginger and 2 bay leaves, cook for 1–2 minutes until fragrant. Add the mince and brown, breaking it up with a spoon.
Grind the allspice and cloves, then stir in with the curry powder, white pepper, mixed herbs, turmeric, raisins and chutney. Cook for 2 minutes. Add the lemon juice and 125ml water, simmer for 5 minutes.
Remove the bay leaves, mix in the soaked bread and season with salt.
Spoon into a baking dish, smooth the top and press down lightly.
Whisk the eggs and 300ml milk, pour over the mince, scatter 4-6 bay leaves over.
Bake for 50 minutes to 1 hour until golden and set.
Serve warm and with yellow rice.