Serves 6-8
Ingredients:
- 750g mushrooms (portabello, portabellini or button)
- 500g beef mince
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 Tbsp curry powder
- 1 tsp turmeric
- 1 Tbsp sherry vinegar
- 1 Tbsp worcestershire sauce
- ½ cup fruit chutney
- ⅓ cup raisins
- Olive oil
- Salt and pepper, to taste
Topping:
- 3 large eggs
- 300ml milk
- 3-5 bay leaves
- Salt and pepper, to taste
Method:
- Preheat oven to 180°C.
- Cut mushrooms into smaller pieces if necessary and then place into the bowl of a food processor. Process in batches until finely chopped.
- In a large frying pan (or oven safe cast iron / buffet casserole) heat a drizzle of olive oil. Fry mushrooms until completely dry and turning golden brown. Fry in batches if necessary. Set aside in a bowl.
- To the same pan add the beef mince and fry until beginning to brown. Add the onion, garlic, curry powder and turmeric. Cook until tender and fragrant.
- Add the cooked mushrooms back into the mince mixture.
- Add in vinegar, Worcestershire sauce, chutney and raisins. Adjust seasoning.
- Level out filling in oven safe dish or transfer to an oven safe dish.
- Whisk together topping ingredients and season.
- Gently pour egg custard onto the top of the mushroom and mince filling. Scatter with bay leaves and bake for 45-60 minutes until set and deeply golden brown.
- Serve bobotie with sambals and yellow rice.
