Traditional Bobotjie

Ingredients

• 1.1 white bread, cut 1½" thick
• 2.2 cup chicken stock, made with 2 stock cubes; 500 ml
• 3.2 onions, large, chopped
• 4.2 garlic, crushed
• 5.4 tablespoon oil, 50 ml
• 6.1 teaspoon strong curry powder, 5 ml
• 7.2 teaspoon medium curry powder, 10 ml
• 8.0.5 teaspoon cinnamon, 2 ml
• 9.1 teaspoon salt, 5 ml
• 10.black pepper, freshly ground, generous
• 11.1 tablespoon apricot jam, smooth; 15 ml
• 12.0.5 cup seedless raisins, 125 ml / 75 g
• 13.1 tablespoon preserved ginger, chopped; 15 ml
• 14.1 kilogram beef mince
• 15.50 gram oxtail soup powder, dry powder packet; e.g. Knorr oxtail soup
• 16.6 dried apricots, finely diced
• 17.tablespoon brown vinegar, 1–2 tablespoons (15–30 ml)
• 18.2 tablespoon chutney, hot; 30 ml
• 19.2 eggs, for kosher custard topping
• 20.0.5 teaspoon mustard powder, 2 ml; for kosher topping
• 21.2 drop almond essence, for kosher topping

Method

1. 1.Soak the bread in HALF the stock.
2. 2.Fry the onion and garlic in oil until soft and golden brown.
3. 3.Add the curry powders and fry a few moments to release the fragrance.
4. 4.Add the cinnamon, salt, pepper, apricot jam, raisins and ginger. Fry until all ingredients are well blended.
5. 5.Add the meat and stir fry until brown.
6. 6.Add the soup powder, apricots, vinegar to taste and chutney.
7. 7.Fork through the soaked bread. Taste for seasoning.
8. 8.Spoon into an ovenware dish. Smooth but do not flatten.
9. 9.KOSHER TOPPING: Beat the eggs well. Beat in the remaining stock, mustard powder and almond essence. Pour over the meat. Dust with paprika.
10. 10.Place the bobotjie dish in a dish of hot water (bain-marie). Bake at 350°F (180°C) for about 40 minutes.

Notes

• NON-KOSHER TOPPING (alternative to kosher topping): Beat 3 eggs very well, then beat in 1 cup milk and 1 teaspoon curry powder. Pour over the meat. Stud with some blanched almonds.
• Traditionally the bobotjie is garnished with 3–4 lemon leaves. The leaves impart a subtle flavour. If unavailable, this is not of great importance.
• 'Bobotjie' is the Afrikaans/Cape Malay spelling of 'Bobotie', the classic South African dish. The oxtail soup powder is used as a flavouring rather than for soup.
• The bain-marie (dish of hot water) ensures the custard topping sets gently without curdling.