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cookbook_challenge.
From my mother's cookbook. Handwritten, but not in her handwriting. Since I was a little dubious about the whole thing, I looked Bobotee up on the Internet. Apparently it is a South African dish (or at least something called Bobotie is) so I'm guessing it comes from a university friend of Mum's who emigrated to South Africa to get married just after she graduated.
Ingredients
2oz dried apricots (soaked)
1 onion, chopped
2 slices bread
1/2 pint milk
1 lb mince
2 tsp curry powder
1/2 lemon - juice only
salt
2 oz sweet chutney
2 eggs
Method
1. Fry Onion
2. Soak bread in milk - squeeze and drain.
3. Add meat to onions + curry powder, juice, salt, chutney, bread and apricots. Mix.
4. Add milk to eggs. Beat.
5. Add 1/2 liquid to meat. Cook for 45 minutes at 350F or Gas 4.
6. Pour rest of liquid on top. Cook for 20 min.
Changes, Mistakes and Substitutions
As usual I used bottled lemon juice rather than the real thing. There was some debate about what the unknown recipe writer might have considered curry powder. In the end we mixed some garam masala and chilli powder and went with that. There was further debate around whether the intention was that it should be covered while cooking and a general feeling that over an hour was a long time to cook something like this. In the end we cooked it for about 20 minutes uncovered before pouring in the rest of the liquid and then a further 10 minutes (also uncovered) after that. It was a little dry, but not a disaster. The internet suggests the final effect should be a layer of mince, with a baked egg layer on top which was not what we ended up with. I think maybe I would need to pack the down mince a bit more in the dish.
If I made it again I would probably cover and cook for around 40 minutes and then pour on the remaining liquid and cook for a further 10-15 minutes uncovered until the top was a nice colour.
Verdict
An interesting dish, but it also felt a bit flat somehow. It's gone on a list of "we'll make this one more time and then decide".
cookbook_challenge.From my mother's cookbook. Handwritten, but not in her handwriting. Since I was a little dubious about the whole thing, I looked Bobotee up on the Internet. Apparently it is a South African dish (or at least something called Bobotie is) so I'm guessing it comes from a university friend of Mum's who emigrated to South Africa to get married just after she graduated.
Ingredients
2oz dried apricots (soaked)
1 onion, chopped
2 slices bread
1/2 pint milk
1 lb mince
2 tsp curry powder
1/2 lemon - juice only
salt
2 oz sweet chutney
2 eggs
Method
1. Fry Onion
2. Soak bread in milk - squeeze and drain.
3. Add meat to onions + curry powder, juice, salt, chutney, bread and apricots. Mix.
4. Add milk to eggs. Beat.
5. Add 1/2 liquid to meat. Cook for 45 minutes at 350F or Gas 4.
6. Pour rest of liquid on top. Cook for 20 min.
Changes, Mistakes and Substitutions
As usual I used bottled lemon juice rather than the real thing. There was some debate about what the unknown recipe writer might have considered curry powder. In the end we mixed some garam masala and chilli powder and went with that. There was further debate around whether the intention was that it should be covered while cooking and a general feeling that over an hour was a long time to cook something like this. In the end we cooked it for about 20 minutes uncovered before pouring in the rest of the liquid and then a further 10 minutes (also uncovered) after that. It was a little dry, but not a disaster. The internet suggests the final effect should be a layer of mince, with a baked egg layer on top which was not what we ended up with. I think maybe I would need to pack the down mince a bit more in the dish.
If I made it again I would probably cover and cook for around 40 minutes and then pour on the remaining liquid and cook for a further 10-15 minutes uncovered until the top was a nice colour.
Verdict
An interesting dish, but it also felt a bit flat somehow. It's gone on a list of "we'll make this one more time and then decide".