Pilchard Bobotie Roosterkoek

Serves 6

Preparation time: 20 minutes

Cooking time: 40 minutes

Cost per recipe: R135

Ingredients:

For the roosterkoek

• 1 kg store-bought bread dough
• Cake flour, for rolling

For the bobotie

• 2 x 400 g tins pilchards in tomato sauce
• 2 slices white or brown bread
• 500 ml (2 cups) milk
• 30 ml (2 tbsp) sunflower oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 30 ml (2 tbsp) mild curry powder
• 2 carrots, grated
• 400 g tin lentils, drained
• Salt and pepper
• 2 eggs
• 1 sprig curry, lemon or bay leaves
• Chutney, to serve

Method:

1. For the roosterkoek, press the dough out to 2cm thickness on a flour dusted surface. Cut into 6 pieces and place apart on a flour dusted tray. Cover with plastic wrap and set aside for about 30 minutes or until double in size.
2. For the bobotie, flake the pilchards and remove the bones. Soak the bread in 125 ml (½ cup) of the milk.
3. Heat the oil in a 23cm flat-bottomed cast iron potjie over medium-hot coals and sauté the onion for 5 minutes. Stir through the garlic, curry powder, carrots and lentils and cook for 2 minutes.
4. Mash the soaked bread (with the milk) and stir through the onion mixture with the pilchards (with the sauce). Season with salt and pepper. Flatten the mixture with the back of a spoon.
5. Whisk together the eggs and remaining 375 ml (1½ cups) milk. Season with salt and pour over the fish mixture. Add the leaves.
6. Cover the potjie with a lid and put a layer of hot coals on the lid. Scrape the coals from underneath the potjie to the side. Cook for about 30 minutes or until the egg custard has set.
7. Meanwhile, place the roosterkoek on a braaigrid and cook over medium coals for about 3-5 minutes per side or until cooked (they should sound hollow when tapped).
8. Serve the roosterkoek stuffed with the bobotie and chutney.

 Load Shedding Friendly!

The bobotie can also be baked in the oven at 180°C for about 45 minutes.