KVSH 101.9FM – A to I
KVSH 101.9FM – J to Z
About Voice of Vashon
Stirring The Pot ~ Cate O’Kane ~ Bobotie
July 18th, 2019 by Linda Nygaard
Cate O’Kane just returned from South Africa, Swaziland, and some points in between. The tales of her bicycle trip through Africa’s varied terrain and friendly villages will stir your imagination! She brings tales of food and customs from a country where blending cultures in the kitchen has resulted in feasts of many flavors. Please join us at the table!
South Africa’s National Dish (from an old Cape Malay recipe)
2 slices white bread
2 onions, chopped
1 oz butter
2 garlic cloves, crushed
2lbs lean minced beef
2 tbsp madras curry paste
1 tsp dried mixed herbs
5 allspice berries
2 tbsp peach or mango chutney
3 tbsp sultanas
6 bay leaves
For the Topping:
1 ¼ Cups full cream milk
2 large eggs
- 1. Heat oven to 350F.
- 2. Pour cold water over the bread and set aside to soak.
- 3. Fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour.
- 4. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour.
- 5. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
- 6. Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended.
- 7. Tip all into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
- 8. For the topping, beat the milk and eggs with seasoning, then pour over the meat.
- 9. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden
- 10. Serve with yellow rice and Sambal.