Bobotie
by Irene Vlach
Ingredients
- 1 cup pain blanc, coarse panure
- 1 1/2 cup lait, entier
- 2 cups oignon, haches
- 1 1/2 cups granny smith, pelee, finement hachee
- 1 3/4 tsp sel
- 3 Tbsp beurre
- 2/3 cup raisins secs
- 2/3 cup cranberries, dried
- 1/4 cup amandes, slivered
- 2 Tbsp curry
- 1 tsp sucre
- 3 oeuf
- 2 lb agneau, hache ou boeuf pas maigre
- 2 Tbsp citron, jus
- 1 1/2 tsp citron, zeste
- 1/4 tsp poivre
Instructions
Make breadcrumbs grating 2 slices of white sandwich bread. Soak in milk in a small bowl until very soft, about 15', then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.
Put oven rack in middle position and preheat oven to 350 F. Butter baking dish. Cook onions,
moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes
(do not brown). Add raisins/
Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 tsp salt and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30'(to 90').
While meatloaf bakes, whisk together remaining 2 eggs, reserved milk and remaining 1/4 tsp salt. Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf(much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more.
Serve with cooked white rice and mango chutney.
Larry