Bobotie

Vir 4 mense/ serves four

35g (50ml) droë-appelkose (dry apricots)

25g (40ml) rosyntjies (raisins)

60ml Medium cream sjerrie (Medium cream sherry)

50 ml water

1 groen appel (ontkern) (pitted)

1 dik sny brood sny korsies af. (1 Thick slice of bread crust removed)

60ml melk (Milk)

250g gemaalde beesvleis, of wildsvleis (Beef or venison minced meat)

12.5ml botter (butter)

1 groot ui gekap (onion)

7ml matige kerriepoeier (curry powder)

7 ml suurlemoensap (lemon juice)

1ml gemaalde swartpeper (ground black pepper)

5ml sout (salt)

50ml melk (milk)

2 eiers (eggs)

3 lourierblare (bay leaves)

Sit appelkose saam rosyntjies in bak. Laat week in sjerrie.

Soak apricots and raisins in the sherry

Rasper appel en voeg by droë vrugte.

Grate the apple and ad to the dried fruit

Week brood in melk tot sag en meng liggies met vleis.

soak bread in milk until soft and fold into meat

Verhit botter en braai gekapte ui tot deurskynend.

Melt butter and fry onion until glassy

Voeg kerriepoeier by en soteer vir verdure 3 minute.

mix in the curry powder and saute for 3 minutes

Voeg vrugtemengsel, vleismengsel, suurlemoensap, peper en sout by en meng.

ad the fruit mix lemon juise,pepper and salt to the meat and mix well

Plaas in gesmeerde oondskottel.

spread into a prepared oven pan

Steek Lourierblare in die vleismengsel

place the laurel leaves into the meat

Klits eiers en 50 ml melk goed en gooi oor vleismengsel in oondskottel.

beat the eggs mixed with 30ml milk and pour over the mix in the pan

Bak in voorverhitte oond van 180grade C tot goudbruin en gaar.

Bake in preheated oven at 180 degrees C until the egg layer becomes golden brown.

Dien op saam met geelrys en rosyne.

Serve with yellowand raisened rice

Geelrosyntjierys/ yellow raisins rice

4 mense, serves 4

200g (250ml) rys (rice)

600ml water

1 kaneelstokkie (cinnamon sticks)

2.5 ml sout (salt)

15ml botter (butter)

1 ml borrie (turmeric)

60g (110 ml) pitlose rosyntjies (pitted raisins)

Kook rys normale kook metode - kook rys sout en botter en kaneelstokkie tot droog – spoel rys af.

Cook rice in the normal way, adding a Cinnamon stick and a dash of butter, when dry rinse rice under cold water.

Bedek rys met vars water en voeg die borrie (tumeric) rosyntjies by, prut tot gaar. (Indien water nie droog gekook is nie, gooi ekstra water af en stoom gaar rys verder droog).

Cover rice with water ad turmeric and raisins, allow to simmer until the raisins are swollen, strain access water and steam rice until dry.

Dien op. Serve with the Bobotie
bedienings voorstelle/ serving suggestions
Piesangs gesny vertoon goed en komplimenteer die dis/ Bananas sliced complements the dish
Vrugte Chutney (Mrs Ball's)
Fruit chutney (Mrs Ball's)

Perhaps it is also important to explain why this dish has become a very traditional meal in South Africa. there are many stories on how and why this dish was started, this is but one of them;
During the early settlement years of the Dutch, French,German and even the English the use of slaves in the home was not a strange practice. These slave owners came from Europe with the slaves coming from the eastern, countries like Malaysia, and Sumatra who had only cooked spicy foods. This pallet difference had may slaves punished when the meals where not to their owners taste. The slaves started to compare information on what worked for them, and that is how Bobotie was born.