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CROWD-PLEASING RECIPE FOR A WINTER’S WEEKEND

CROWD-PLEASING RECIPE FOR A WINTER’S WEEKEND

A cold weekend calls for family get-togethers and warming dishes. Chef Pieter suggests combining the traditional mild curry of a Bobotie with the sweetness of banana, the crunch of coconut and the freshness of cucumber – it should be a hit in any company! Serve with the Lookout Semi-Sweet made from Chenin Blanc and Muscat and you will be in everyone’s good books!

Ingredients

Bobotie

  • 1 Onion, thinly sliced
  • 1 tbsp Canola oil
  • 800g  Lean minced beef
  • 1  Thick slice bread (any type), crusts removed
  • 250ml Milk
  • 2 Eggs
  • 15ml Medium strength curry powder
  • 15ml Sugar
  • 5ml Salt
  • Pepper to taste (black or white)
  • 5-10ml Turmeric
  • 1 lemon Zest and Juice
  • 60ml Flaked almonds
  • 125ml Seedless raisins
  • 4 Bay leaves
  • 45ml Chutney

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Over a medium to high heat, fry the onions until translucent and then add the mince. Brown and cook through.
  3. Soak the bread in the milk. Then squeeze the milk out and mash the bread. Set the milk aside.
  4. Mix together all the ingredients, except the 125ml milk, 1 egg, the almonds and the bay leaves.
  5. Press the mixture into an ovenproof dish. Insert the leaves, upright and evenly spaced, into the meat mixture.
  6. Cover with tin foil (or a lid, if your dish has one) and bake for about 20 minutes.
  7. Beat the remaining egg together with the 125ml milk you set aside earlier. Pour over the meat mixture. Sprinkle with flaked almonds.
  8. Bake uncovered for about 30 minutes until the egg ‘custard’ has set.

Banana- yoghurt salad

  • 4 bananas
  • 1  greek/ Bulgarian yoghurt
  • ½ lemon’s juice

Mix all the ingredients together.

Tomato Cucumber salsa

  • 2 Tomatoes, chopped
  • 1 Cucumber, diced evenly
  • Salt & Pepper
  • 1 handful chopped coriander
  • 2 tbsp Olive oil
  • 2 tbsp Vinegar

Mix all the ingredients together.

Toasted coconut

  • 1 cup Shaved or desiccated coconut

Toast till golden in a heavy base bottom pan over medium-low heat.

Serve with steamed basmati rice and the sambals.

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