BOBOTIE IN LASAGNE CUPS
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.