REGHARDT’S BOBOTIE
SERVES 4-6 / COOKING & PREPARATION: 45 MINS
Warrant Officer Reghardt made this delicious bobotie for my friend Jessie when he was courting her. She’s the Klein Karoo Gazette’s investigative journalist (the girl with the gecko tattoo).
80ml (¹⁄₃c) seedless raisins or sultanas
15ml (1T) ground coriander
20ml (4t) ground turmeric
5ml (1t) ground black pepper
2,5ml (½t) each ground cumin and ground cinnamon
1,25ml (¼t) each ground ginger, ground fennel seeds, ground fenugreek seeds, ground black mustard seeds and cayenne pepper
2,5ml (½t) salt pinch each of nutmeg and ground cloves
60ml (¼c) butter
2 onions, peeled and finely chopped
1 garlic clove, crushed
5ml (1t) chopped fresh ginger
500g mince (lamb, ostrich or game)
250ml (1c) grated carrot
1 slice bread, soaked in 45ml (3T) milk, lightly squeezed then mashed with a fork
60ml (¼c) flaked almonds
60ml (¼c) homemade or storebought apricot jam
45ml (3T) lemon juice or 10ml (2t) white wine vinegar
1 egg salt and pepper
CUSTARD TOPPING
3 eggs 250ml (1c) milk
250ml (1c) cream or sour cream
2,5ml (½t) salt
2,5ml (½t) vinegar
grated zest of ½ lemon
6 lemon leaves
Preheat the oven to 200°C. Keep a rectangular ovenproof dish (about 15x25cm and 4cm deep) handy.
1 Soak the raisins or sultanas in hot water and set aside. 2 Put all the ground spices into a bowl and mix well. Set aside.
Heat the butter in a large pan and gently fry the onions until they begin to change colour.
4 Add the garlic, ginger and the mixed spices and cook for 1 or 2 minutes.
5 Add the mince and brown lightly – stir to break up any lumps. Then add the carrot and remove from the heat. Add the rest of the ingredients and give it a good stir. Drain the raisins or sultanas and add to the mince mixture. Add the egg last to make sure it doesn’t cook. Season with salt and pepper, if preferred, then tip the mince mixture into the prepared dish. Custard topping Beat the eggs, then add the milk, cream, salt, vinegar and lemon zest and mix well. Pour over the mince mixture. Stick the lemon leaves into the bobotie until just the tips show. Bake for 20-25 minutes in the preheated oven until golden brown.