BOBOTIE Ingredients 30 ml sunflower oil 2 onions peeled and sliced 1 tbsp Rajah Medium curry powder 600 g lean beef mince 1 slice white bread 250 ml milk 1.5 tbsp sugar 1/2 tsp Robertsons Black Pepper 1 tsp Robertsons turmeric 22.5 ml white vinegar 1 cup seedless raisins 30 ml Mrs Balls Hot Chutney 2 Robertsons bay leaves 2 medium eggs Directions Preheat the oven to 180 degrees Celsius. Heat the oil in a medium sauté pan. Stir in the onions and cook over a medium heat until transparent. Add the Rajah Curry Powder and fry, then add the beef mince. Cook until lightly browned and crumbly. Soak the slice of white bread in the milk and carefully squeeze out the milk from the bread. Do not discard the remaining milk as it will be used for the custard topping. Mash the soggy bread with a fork then add it to the beef mince together with the sugar, Robertsons Black Pepper, Robertsons Turmeric, vinegar, chutney and raisins. Stir well to combine and allow to simmer for 5 minutes. Spoon the mixture into a greased baking dish and insert the Robertsons Bay Leaves on top. Bake for 20 minutes in the oven in order to dry out the mince. In the meantime, beat the eggs with the remaining milk. When the mince mixture is ready, pour the egg over the mince and return to the oven for a further 20 - 25 minutes. Allow to bake until the topping has set and is golden brown. Serve with steamed rice (traditionally yellow!) and extra chutney Ouma’s Milk Tart (Melktert) Recipe This must be the ultimate baked Milk Tart (Melktert) recipe and you cannot get a more traditional Milk Tart Recipe. INGREDIENTS CRUST 125gm butter 0.5 cup sugar 1 egg 2 cups flour 2.5 teaspoons baking powder 0.5 teaspoon salt 2 tablespoons oil Vanilla essence FILLING 1 L milk 6 eggs 4 tablespoons butter 1 cup of sugar 105 g Mezina 100 g flour ¾ teaspoon almond essence Salt METHOD Crust Cream butter and sugar. Add oil. Add the egg. Add essence (no earlier, no later). Finish off by adding flour, baking powder and salt. Filling Boil milk and add butter. Add flour and Mezina that has been mixed in to a thin paste with a little of the above milk. Split egg yolk and white. Whip egg yolk and sugar then add to milk. Whip egg white, but not too stiff. Add to above mixture. Add almond essence. Final step Bake in crust for 15-17min at 400-450°F (204°C-230°c)
