Bobotie. SA's national dish.

My wonderful friend Victoria arranged an African themed leaving dinner party when we left London in January.  True to her domestic goddess ways Vic had made an absolute delicious Bobotie for the occasion.  Bobotie is the national dish of South Africa, it is great comfort food and a bit like Moussaka but without the aubergine faff, instead it is full of fruity, meaty, curry deliciousness.

After a few months in SA it turns out the recipe is a slightly moveable feast and so after some local research and lateral thinking I have come up my own version; the verdict was 'very very yummy'...

Serves 4 hungry people

Ingredients (don't be put off by the list, most will be hanging about your fridge or cupboards)

4 rashers streaky bacon, cut into pieces every 0.5 cm or so along its length, at right angles to the streaks

1 thick slice of white bread, crusts removed

190 ml whole milk

2 tbsp oil

1 onion, finely sliced

1 clove of garlic, crushed

1 tbsp curry powder

large pinch of salt

1 tbsp chutney (fruity chutney like mango or any chutney like the one that has been hiding in the corner  cupboard)

2 tbsp apricot jam

1 tbsp Worcestershire sauce

1 tbsp HP sauce

1 tbsp desiccated coconut

1 tsp tumeric

1 tsp grated nutmeg

1 tsp ground cinnamon

1 tbsp balsamic vinegar (or any other vinegar)

500 g beef mince (please go for the free range option)

75 g sultanas

2 eggs

bay leaves

salt and pepper to taste

Method

Heat oven to 180C

1. Soak the bread in the milk.

2. Heat the oil in a large saucepan and add the onion, garlic and bacon.  Cook until the onion is softened but not coloured.

3. Add the curry powder, salt, chutney, apricot jam, Worcestershire sauce, HP sauce, tumeric, nutmeg, cinnamon, vinegar, desiccated coconut, salt and pepper and cook for a few minutes, stirring.

4. Remove the bread from the milk, squeezing out the excess milk (keep all the milk for later) and put the bread in the saucepan along with the mince and sultanas.

5. Cook on a low heat until the mince has lost any sign of pinkness.

6. Remove from the heat and add one egg, beaten.  Taste the mixture and adjust any ingredients, it should be a mince dish with a touch of sweetness and spice.

7. Butter an ovenproof dish and spoon in the mixture, levelling off the top.

8. Mix the remaining egg into the milk, add a pinch of salt and a pinch of tumeric and pour over the mince.  Top with a few bay leaves and pop in the oven for 35 minutes or so until set and hot all the way through (alternatively prepare ahead, leave to cool and place in the fridge, then heat up until piping hot within 24 hours).

Serve with rice, banana slices, more coconut and a green salad.  Lecker.