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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 40- 45 min

Pre­heat the oven to 180 ° C. Line the hol­lows of a large muf­fin tin with foil and grease with non­stick spray. 1 Heat the oil and fry the onion and gar­lic

15 ml ( 1 T) oil 1 onion, chopped 2 gar­lic cloves, crushed 500 g lean beef mince 30 ml ( 2 T) curry pow­der 30 ml ( 2 T) chut­ney salt and freshly ground pep­per 8 lasagne sheets


1 egg 125 ml ( ½ c) milk 8 bay leaves un­til fra­grant. Add the mince and fry un­til done. 2 Add the curry pow­der and chut­ney and stir- fry for a few min­utes. Sea­son with salt and pep­per. 3 Bring a saucepan of wa­ter to the boil, add a lit­tle oil and cook the lasagne sheets un­til just done. Drain and ease into the muf­fin hol­lows to form cups. 4 Di­vide the bobotie mix­ture among the lasagne cups. 5 Top­ping Whisk the egg and milk to­gether and sea­son with salt and pep­per. In­sert a bay leaf into each cup and pour the cus­tard over. 6 Bake the cups for 15- 20 min­utes or un­til the egg cus­tard has cooked and the lasagne sheets are golden brown. 7 Serve the bobotie with a tomato and onion salsa, if pre­ferred.

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