A grand African Christmas Feast – Part 2

Right, so with my hubby deciding that turkey wasn’t really his thing – he opted to handle the beef, AND has asked me to disclose my famed bobotie recipe. Hmmm, talk about a tall order! Although, I have to admit an African inspired Christmas feast cannot be complete without the flavours of the Cape Malay to contend with. So, I am reluctantly letting you all in on my bobotie brilliance and hoping that it might grace your table as it does ours on a weekly occasion, never mind just the special ones.

INGREDIENTS (to serve 4/6)~

  • drizzle olive oil
  • 1 medium onion, diced
  • 1 teaspoon whole cumin
  • 1 teaspoon whole yellow mustard seeds
  • generous sprinkling tumeric
  • 1 handful black raisins
  • 3 whole dried bay leaves
  • eat.art Cape Malay Curry spice blend – from our Curries of Origin gift
  • 2 slices brown bread
  • 1 cup milk
  • 4 eggs, preferably free range, room temperature
  • large punnet extra-lean beef mince
  • 3 tablespoons chutney (preferably Mrs. Balls of course) or the eat.art Hot n’ Sweet Chilli Addict sauce
  • 1 tablespoon balsamic vinegar
  • sprinkling paprika

 IMG_0212

METHOD~

1. In a large wok heat the oil together with the seeds and add the onion – cook on a medium heat until glassy.

2. In a bowl, diced the bread and soak in milk for a few minutes.

3. Add the mince to the wok and mix well, followed by the chutney/ Chilli Addict sauce, turmeric, spice mix and the balsamic vinegar. Cook stirring constantly for 2-5 minutes until the mince is browned before adding the soggy bread and raisins.

4. Break an egg into the mix and season well.

5. Remove from the heat and transfer the contents into an oven proof dish, compacting and smoothing the top of the bobotie.

6. On the side, whisk the remaining eggs with some milk and pour over the top of the mix finishing with a sprinkling of paprika and bay leaf detailing.

7. Bake at 180˚C for 10-15 minutes or until the egg layer is cooked.

8. Serve over a bed of steaming basmati rice with home-made chutney and traditional sambals. For the smaller gathering, experiment with cheerful coloured individual ramekins of the dish…so yum!

Whether yours is a traditional feast of proportions either grand or petit – the most important thing (besides the flavours of course) is the company! Wishing all eat.art friends and family a very blessed and merry Christmas indeed.

I am off for some much needed R&R and look forward to inspiring all foodies and foodies-in-the-making in early 2014 again. Bon voyage!

 

Nan_blog picWritten for eat.art by: Nancy Hoepner  – Magpie Creative

Only slightly exhausted mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner of Magpie Creative. Having worked with the eat-art team before, she is thrilled, and slightly bewildered to have been asked to (take time out from juggling and) add some spice to the eat.art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.

nancy@magpiecreative.co.za | http://www.magpiecreative.co.za  https://www.facebook.com/magpiecreativecapetown

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