Individual bobotie pots are certainly classically South African. One of the nation’s most popular traditional dishes, the meat is well-seasoned and baked until deliciously tender. It’s especially tasty when served with yellow rice, a range of sambals and extra chutney. Perfect for a family dinner.
Individual bobotie pots
- 15ml (1 tbsp) olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 15ml (1 tbsp) medium curry powder
- 1 thick slice of white bread, crusts removed
- 125ml (½ cup) + 60ml (¼ cup) milk
- 500g beef mince
- 1 red chilli, chopped
- 60ml (¼ cup) vinegar
- 15ml (1 tbsp) lemon juice
- 5ml (1 tsp) sugar
- 30ml (2 tbsp) chutney
- salt and freshly ground black pepper, to taste
- 3 large eggs
- 6 fresh bay leaves
Preheat the oven to 180°C.
Heat the oil in a large non-stick frying pan. Add the onion, garlic and curry powder and fry for 3 – 4 minutes. In the meantime, soak the bread in 60ml (¼ cup) of the milk.
Add the mince to the pan and fry until browned. Squeeze the milk from the bread, discarding the milk, and add the bread, chilli, vinegar, lemon juice, sugar and chutney to the mince. Season and fry for a further minute then remove from the heat.
Divide the mince mixture among six individual ovenproof serving dishes. Combine the eggs and 125ml (½ cup) of milk, season and whisk. Pour the egg mixture over the mince and place a bay leaf on top of each dish.
Place on a baking tray and bake in the oven until bubbling and golden, about 30 minutes.
To drink: A spicy Pinotage is a ‘local’ winner with this SA classic.