Baked Bobotie Cups with Yellow Rice and Raisins
Bobotie is one of South Africa\'s most loved heritage dishes. It is part Dutch Indonesia, with spicy flavours straight from a Cape Malay kitchen. This version will delight the whole family.
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Loading... Ingredients
1kg Beef mince
1 Onion, chopped
15ml (1 tbsp) Oil
115ml Seedless raisins
100ml Almond flakes
15ml (1 tbsp) Apricot jam
15ml (1 tbsp) Chutney
15ml (1 tbsp) Lemon juice
15ml (1 tbsp) Curry powder
5ml (1 tsp) Turmeric
10ml (2 tsp) Salt
250ml (1 cup) Milk
3 Eggs
4 Lemon leaves
8 sheets of Phyllo pastry
Melted butter
For the yellow rice
1 cup Spekko Long Grain Parboiled Rice
4 cups water
5ml (1 tsp) Salt
5ml (1 tsp) Turmeric
5ml (1 tsp) Sugar
1 Cinnamon stick
125ml (1/2 cup) Raisins
Method
1. Heat the oven to 180ºC.
2. Heat the oil and fry the onion until transparent. Add mince and brown.
3. Add the raisins, almonds, apricot jam, chutney, lemon juice, curry powder, turmeric and 1 teaspoon salt.
4. Beat the milk, eggs and remaining salt together.
5. Grease 4 individual oven proof soup bowls and line with a layer of phyllo. Butter, then cover with another sheet.
6. Fill the cases with the meat mixture, then divide the egg and milk mixture between the bowls. Insert a lemon leaf in each bowl and bake for 45 minutes until the custard topping is set.
7. Rinse the rice until the water runs clear. Combine the rice, salt, turmeric, sugar, cinnamon stock and raisins. Simmer until the rice is cooked and the water has evaporated.
8. Serve the Bobotie with the rice and extra chutney.