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Bobotie – the Oberholzer Way

Bobotie – the Oberholzer Way
This bobotie recipe is just want you need to stay warm this winter.

A lifelong lifestyle cook, Lynn Oberholzer has combined talent and passion with her husband Obie’s photography to create a unique cookbook of peasant-style food and inspiring images.

Bobotie

Lynn Oberholzer has combined talent and passion with her husband Obie’s photography to create a unique cook book of peasant-style food. Recipes Bobotie – the Oberholzer Way European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 60g each of dried apricots, dried apple, raisins
  • 2½ cm-thick slice of bread
  • 450ml milk
  • 500g lean steak mince
  • 1 tbs butter
  • 2 large onions, diced
  • 1 tbs curry powder, mild or hot
  • 30ml vinegar
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 tbs sugar
  • 2½ tbs chutney
  • 2 free-range eggs
  • 6 lemon leaves
  • 6 bay leaves
  • 12 almonds, chopped

Instructions

  1. Soak the fruit overnight in cold water, just covered, and then chop fine. Keep the water.
  2. Preheat oven to 160°C. Soak bread in 150ml of the milk, mash and add to the mince in a bowl. Melt butter and sauté onion. Add curry powder and fry.
  3. Add the fruit mixture and water to the pan with the vinegar, salt, pepper, sugar and chutney. Simmer until thick and then mash. Add to mince mixture, stirring well.
  4. Place in a buttered baking dish. Whisk eggs with remaining milk. Pour over meat, sprinkle with leaves and almonds. Bake for about one hour, until set.
  5. Serve with yellow rice (cook rice with turmeric and raisins). Sambals of chutney, desiccated coconut and sliced banana go well with this bobotie.
  6. Beer suggestion Devil’s Peak The King’s Blockhouse (India Pale Ale). There’s nothing that beats this beer with our bobotie.

Obie-and-Lynn-Web-1

Recipes and Food Photographs from the book Cooking in the Photographer’s House by Lynn and Obie Oberholzer

Words Athane Scholtz

Photography Desmond Scholtz

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