Bobotie – A South African Signature Dish with Yellow Rice

Method

1. Remove any crust and soak bread in a small amount of the milk – Mash and set aside.
2. Pre heat the oven to 180 deg C Heat oil and butter in large pan and fry onions and garlic, when the onions are soft , add the curry powder, vinegar, chutney and apricot jam or fruit. Next add the mince and sauté till the meat is no longer pink. Add the salt and taste to see if any further salt is needed. Then add the currants/sultanas and the bread and mix well. Take the meat off the heat and add 1 beaten egg to the mince.
3. Put the mince mixture into an oven dish approximately 30 by 20 cm deep dish. Place this dish in a larger tray with about 1 inch of water. Place the meat and water dish in the oven for 20 min.
   In a separate bowl beat the remaining 2 eggs with the leftover milk and add the bay leaves and cashews or other nuts.
   Remove the meat from the oven and pour over the custard mixture. Return to the oven for a further 30 min or until the custard is set- being careful to make sure there is still some water in the dish so the meat doesn’t dry out. 
4. Serve with yellow colored rice – (add a 1/4 tsp of turmeric to the rice before cooking.)
   When the rice is cooked add some frozen peas and serve with condiments like fruit chutney.