Bobotie

Serves          : 6 - 8
Cooking time: 2 hours

Hint

Bobotie is a South African dish consisting of spiced mince meat baked with an egg-based topping. As bobotie freezes well - double the recipe ingredients and freeze one until required.  

Ingredients

• 50 g butter
• 1 large onion, chopped
• 1 kg beef mince
• 30 ml (2 T) ground ginger
• 15 ml (1 T) turmeric
• 15 ml (1 T) mild curry powder
• salt and freshly ground black pepper, to taste
• 30 ml (2 T) brown sugar
• 15 ml (1 T) seedless raisins
• 30 ml (2 T) vinegar
• 60 ml (¼ cup) chutney
• 30 ml (2 T) Worcester sauce
• 30 ml (2 T) smooth apricot jam
• 30 ml (2 T) tomato paste
• 2 thick slices white bread, soaked in a little water
• 375 ml (1½ cup) milk
• 3 extra large eggs

Method

1. Preheat the oven to 180°C.
2. Melt the butter in a large, heavy-based saucepan and sauté the onion until soft.
3. Add the mince and fry until it changes colour. Stir in the dry spices and the brown sugar, raisins, vinegar, chutney, Worcester sauce, jam and tomato paste.
4. Remove the bread from the water and add to the mince mixture. Blend well and cook over low heat for about 20 minutes, stirring frequently.
5. Turn the mixture into a large, ovenproof dish.
6. Beat the milk and eggs to­gether and pour over the mince mixture.
7. Bake, uncovered, for about 1 hour.
8. Serve on flavoured cous cous, rice or pap.

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Bread Pudding

Serves           : 4 – 6
Cooking time : 1 hour 30 minutes

Hint 

This recipe is also delicious prepared with croissants, banana bread or a light fruit bread.  

Ingredients

• 5 extra large eggs
• 600 ml full cream milk or 300 ml cream & 300 ml milk
• 60 ml (4 T) sugar
• 10 slices white bread, day old or older
• 60 ml – 90 ml (4-6 T) smooth apricot jam
• Cream or custard, for serving

Method

1. Preheat oven to 180ºC.
2. Beat the eggs, milk and sugar together.
3. Spread the bread slices generously with the apricot jam. Slice in half and layer in an oven proof dish, jam side up. Pour a bit of the egg mixture over each layer and complete the process.
4. Press bread down slightly so that all the slices are well moistened.
5. Bake for 30 minutes. Turn oven down to 160ºC and bake for another 30 minutes until the top layer of bread is crispy.
6. Serve with cream or custard. The pudding can be served hot or cold.

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Kedgeree

Serves           : 4
Cooking time : 30 minutes

Hint 

Serve as a late breakfast or lunch

Ingredients

• 350 g smoked haddock
• 300 ml milk
• 3 slices lemon
• 1 bay leaf
• 60 g butter
• 1 small onion, finely chopped
• 10 ml mild curry powder
• 175 g long grain rice, cooked
• 15 ml fresh coriander, chopped
• 4 hard boiled eggs, quartered (See The perfect boiled egg)
• 170 ml cream
• salt and pepper, to taste

Method

1. Place the haddock in a pan together with the milk, lemon slices and bay leaf. Simmer for 6 minutes. Remove the fish and flake.
2. Melt the butter in a frying pan over medium heat. Add the onion and cook for 3 minutes. Add the curry powder and cook for another 3 minutes. Add the cooked rice and stir through cooking together for another 2 minutes. Add the fish, coriander, eggs and cream and stir until heated through.
3. Season and serve.

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Malva Pudding

Serves          : 4 - 6
Cooking time: 1 hour

Hint

Serve with custard or a dollop of fresh cream.

Ingredients

• 125 ml (½ cup) castor sugar
• 2 large eggs
• 15 ml (1 T) smooth apricot jam
• 312,5 ml (1¼ cup) cake flour
• 5 ml (1 t) bicarbonate of soda
• pinch salt
• 30 ml (2 T) butter
• 5 ml (1 t) vinegar
• 125 ml (½ cup) milk

Sauce

• 250 ml (1 cup) fresh cream
• 125 g butter
• 125 ml (½ cup) sugar
• 125 ml (½ cup) milk
• 25 ml brandy (optional)

Method

1. Preheat oven to 180ºC.
2. Beat castor sugar and eggs together until light and fluffy. Beat in the apricot jam. Sift the dry ingredients together. Melt the butter and add to the vinegar and milk. Fold the dry ingredients alternately with the milk mixture into the egg mixture.
3. Pour the batter into a medium-sized, buttered oven proof dish. Bake for 45 minutes.
4. Melt the ingredients for the sauce together and pour over the pudding as soon as it gets out of the oven.

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Savoury Bread-based Tart

Serves          : 6-8
Cooking time: 45 minutes

Hint

Chopped left over meat such as chicken or beef can be used to replace the bacon and viennas.

Ingredients

• 3 slices white bread, roughly crumbled
• 30 g (2 T) butter or margarine
• 500 ml (2 cups) milk
• 125 g bacon, chopped
• 200 g (2 cups) cheddar cheese, grated
• 1 onion, chopped
• 6 vienna sausages, drained and chopped, or a mixture of salami and sausages of your choice
• salt and freshly ground black pepper, to taste
• 5 ml (1 t) mustard powder
• 4 eggs, beaten
• 30 ml (2 T) parsley, chopped
• 10 baby tomatoes (optional)

Method

1. Preheat the oven to 180ºC.
2. Heat the bread, butter or margarine and the milk together over medium heat until just boiling. Remove from heat and leave to cool slightly.
3. Add all the other ingredients and mix lightly.
4. Spoon the mixture into a pie dish and dot with the baby tomatoes.
5. Bake for 35 minutes or until the pie is golden brown and set.
6. Serve hot or cold as a complete meal. Cold left over slices are delicious for lunch box treats

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