- 1 kg lean beef mince
- 2 onions, sliced
- 2 slices of bread
- 250 ml milk
- 2 tbsp ginger, minced
- 2cm cinnamon stick
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp all spice, ground
- 2 green chilli, chopped
- 2 tbsp vegetable oil
- 62 min soft boiled quails eggs, peeled
- 3 eggs, beaten
- pinch salt
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 3 spring onions, sliced
- 5bay leaves
- 5 tbspapricot jam
- 1 tspcinnamon, ground
- pinch chilli flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pre heat the oven to 180°C.
Dry roast the spices, to toast and then grind.
Heat the oil and sweat off the onions until soft and translucent.
Soak the bread in the milk. Once soft, squeeze the milk from the soften bread, and add the milk to the onions.
Add the ginger, chopped chilli and allow to sweat off. Remove from heat and allow to cool.
Mix the onion mixture, mince and fresh herbs.
Season to taste with salt. Now add the remaining milk and beaten eggs.
Pack half the mince into a terrine form, then place the whole eggs down the centre. Top with mince, top with bay leaves cover with foil and bake for 45 minutes.
Remove from oven and pour juices into jug.
Heat the apricot jam and spices with the reserved juices from the bobotie, over low heat.
Pour the glaze liberally over the bobotie and return to the oven for another 10-15 minutes uncovered until glazed.