The African Sunrise …….. Bobotie.
September 17, 2010 in Uncategorized
I have guests staying with me this week. Carol – my maatjie from Underberg and her niece Catharina from Germany. Despite one corker of a hangover in Thursday, we have taken Catharina around Durban – showing off our brand spanking new FABULOUS beach front, the Jewel in the royal crown of KwaZulu-Natal – the ever elegant and etherial Moses Mabida Stadium and of course, Ushaka Marine World.
Catharina hails from Karlruhe in Baden-Wuertemberg Germany and has spent the last month volunteering as a field guide in a small concession next to the Kruger National Park. An organisation in Germany called – Praktikawelten (http://www.praktikawelten.de/) arranges for foreign students to come to South African and work in our beautiful bush. Once her time in the bush was over she went to her aunt Carol in Underberg. I warn you – this young lady had depleted every single shop, stall and roadside Craft market in the Midlands Meander. It will come as no surprise that she has fallen deeply in love with our country and is already making plans to come back for a whole year next time. I am posting three of her amazing photographs – that would be 3/2500!!!!
It has bee wonderful having Catharina here – when you talk to a foreign visitor about your country it only serves to remind one of how extremely priviledged we are to have the sheer joy of observing our wild life living in their natural habitats and just how majestic our landscape is. Yesterday I quizzed her as to what she would like to eat for dinner. Catharina was adamant that she really wanted to taste a traditional South African dish. This gave me the opportunity to try out a recipe from “Cooked in Africa” by Justin Bonello, a gift from Max at Christmas time. Bobotie was her choice and Bobotie we ate.
African Sunrise : Catharina
I will admit that I added in a few ingredients to his recipe – altered the method slightly also – so you will notice that it’s not exactly the same as the one in his book!
Sorry Justin – but I am not known for following any recipe to the letter!
50ml of Olive Oil
3 large onions chopped
1kg minced beef
500g minced pork
10 cloves of crushed garlic
1 small hand of ginger – peeled and grated
3tsp garam masala
1tsp whole coriander
½ tsp of cumin
1 star anice
1 ½ tumeric
Fresh rosemary & thyme – chopped finely
2 handfulls of chopped dried apricots
3 handfulls of flaked almonds
200ml apricot chutney – Mrs Balls of course!!
200ml of tomato sauce – All Gold
½ cup chopped parsley
½ cup of sultanas
6 large free range eggs
250ml fresh cream
A good grating of nutmeg
Salt & Pepper
Pre-heat your oven to 180 degrees
Heat the butter and oil in a pan – add the garlic and onion and sweat down slowly to sweeten the onions
Add the ginger – garam masala – tumeric – coriander – cumin – star anise – cloves – rosemary and thyme to the onions and continue to cook for just a few minutes to roast the spices. Roasting the spices really brings out their natural flavour nicely.
Remove from the pan – add the sultanas, chopped apricots, almonds and bay leaves – stir well to combine all the flavours and set the mixture aside.
Using the same pot – add a touch of olive oil and brown off
Your beef and pork mince.
Once it’s nicely browned add the chutney, tomato sauce, chopped parsley and the onion and spice mixture and stir in well.
At this point you need to season with salt and pepper – I found that
I needed to add at least 3tsp of flaked salt and a really good grinding of black pepper. – Taste Taste Taste – keep tasting and adjust the seasoning until its right.
Place the mixture into an overproof container and pat it down with the back of a wooden spoon to compact the mixture.
In a bowl combine the eggs – fresh cream – salt and pepper and a good grating of nutmeg.
Whisk this all together and pour over the top.
Decorate with bay leaves and bake in your pre-heated oven until the custard has set and browned nicely.
Of course Bobotie can ONLY be served with that sunset yellow rice!
Olive Oil & A knob of butter
1 chicken stock cube
½ tsp whole coriander seeds
½ tsp cumin seeds
2 sticks of cinnamon
2 star anise
3 Cups of Basmati Rice
½ cup raisins soaked in boiling water
In a heavy based pot – fry all of the spices with the chicken stock cube to bring out their flavours.
Add in the rice and combine well with the spices.
Pour over boiling water – to one inch above the rice.
Bring to the boil – then reduce to steam the rice.
Once cooked – stir in the raisins and serve with the bobotie.
Catharina gave this dish the nod – she took pics and the recipe and is taking it back
to Germany with her today!
An African Sunset!
Arrividerci Catharina – we look forward to your return to
our wonderful country.