South African Bobotie by Nicholas M
Large casserole or small casserole dishes
Frying pan
Wooden spoon
Measuring cups and spoons

500g minced beef
1/2 slice bread
250 ml milk
½ medium onion, finely chopped
1/4 cup seedless raisins
1/4 cup sliced blanched almonds
2T apricot jam
2T Mrs Balls chutney
1 T lemon juice
1/2 tsp mixed herbs
1 tsp curry powder
1/2 tsp turmeric
1 tsp salt
2 tsp oil
3 eggs
4 bay leaves
1 cup rice
Curry leaves and sliced almonds for garnish
1. Preheat oven to 180 C.
2. Soak bread in 125 ml milk, squeeze dry and mix with minced beef.
3. Mix in all other ingredients except remaining milk, oil, eggs and bay leaves.
4. Heat oil in a frying pan and brown meat mixture really well, stirring frequently.
5. Place mixture into small casserole dishes.
6. Lightly beat eggs and then add 125 ml milk and beat well. Pour about 2 spoonfuls over meat in casserole dishes. Garnish with bay leaves and bake for 25 to 30 minutes for small individual boboties. The topping should be set and golden brown.
7. Rinse rice well and place rice in a large pan. Cover with cold water. Add salt, stir and bring to the boil (should take about 5 minutes for the water to boil). Once it reaches a strong boil, turn down and simmer for 12-13 minutes (taste the rice at 12 minutes to see if it is cooked). Remove from heat, drain and fluff with a fork. Cover and stand.
8. Prepare the plate with rice and chutney and then take the bobotie out of the oven at the last minute. Garnish rice with curry leaves.

This recipe of a Y5 boy in my husband’s school is the most delicious. We tried the BBC’s and it was not the same as we used to have ‘back home’. The spices isn’t great to be honest. Nicholas made this and went through to the semi-final round for a cooking competition at his school in Bucks. He missed the finals due to his timings. With this recipe he is definitely my Top Cook! I think there must be some South African blood running through his veins. Thank you, Nicholas! I really enjoyed your Bobotie!