Beef Bobotie with Mango Chutney
Ingredients
- 600 gGround beef 15% fat (fresh)
- 2 pcOnion (finely chopped)
- 2 pcWhite bread (slices, crusts removed)
- 250 mlWhole milk
- 3 pcEgg (whole)
- 2 tbspCurry powder
- 1 tspTurmeric powder
- 2 tbspmango chutney
- 50 gRaisin
- 30 gAlmond with skin (crushed)
- 4 pcBay leaf (whole)
- 20 gUnsalted butter
- 1 tbspLime juice
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspWorcestershire sauce
Method
A tender minced beef base, spiced with curry and sweetened with raisins, topped with a creamy golden custard. The crust should be set and browned, hiding a moist and aromatic texture.
- 1
Place the bread slices in a bowl and pour 100 ml of milk. Let soak until the bread is completely softened.
- 2
In a skillet with butter, sauté the chopped onions. They should become translucent without browning.
- 3
Add the ground beef. Sear over high heat, crumbling it with a spatula. When browned, sprinkle with curry and turmeric. Mix to toast the spices.
- 4
Squeeze the bread and add it to the meat with the chutney, Worcestershire sauce, raisins, crushed almonds, lemon juice, and one beaten egg. The mixture should be homogeneous and moist.
- 5
Pour the meat into a gratin dish. Beat the remaining two eggs with the remaining milk. Season with salt and pepper and pour gently over the meat. Arrange the bay leaves on top.
- 6
Bake at 180°C. Cook until the custard is set and has a beautiful golden color. The tip of a knife should come out clean from the custard.
Frequently asked questions
How do you get this dish right?
- To check the seasoning of the filling before adding the custard, fry a small nugget of it in a pan.
- If the custard browns too quickly, cover the dish with parchment paper halfway through cooking.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to preserve the custard's texture.
