I know, I now, I haven’t posted anything yet in June, I’ve been really busy, we are about to move 1500 km across the country and we had estate agents coming and going constantly, but luckily that is all over now, so here is one delicious recipe!
When I went to the Netherlands for the first time in 2012 I wanted something to impress my in-law’s with, so I packed a bottle of Mrs. Balls chutney in the bottom of my suitcase and off I went on my journey. A couple of weeks after I arrived it was time to impress. I whipped up this delicious bobotie recipe with a twist and my father-in-law could not get enough of it. Eventually I ran out of chutney and I had to improvise with sweet chilly sauce!
The original recipe appeared in the Huisgenoot magazine and has an honorary spot in my Mother’s recipe collection. It has 3 layers, and that is what makes it different from a traditional bobotie, traditionally you only make the meat mixture and bake it in an egg custard.
So here is our family favourite:
- 3 onions, chopped
- a little bit of butter
- 4 slices of white bread
- 1 kg ground beef
- 7 ml salt
- a pinch of pepper
- 1 cube beef or veggie extract
- 100 ml boiling water
- 100 ml chutney or use sweet chilly sauce
- 10 ml white vinegar
- 25 ml mild curry powder
- 10 ml white sugar
- 4 – 6 lemon leaves
- 2 eggs, mixed
Apple layer – If you live in South Africa you can just purchase a big can of canned apples slices
- 8 apples – golden delicious works well
- 250 ml water
- 125 ml white sugar
- 100 ml butter
- 140 ml cake flour
- 5 ml baking powder
- 5 ml white sugar
- 1 ml salt
- 125 ml butter
- 250 ml grated cheese
Meat mixture ~
Fry the onions in a pot in the butter, soak the bread in cold water, squeeze out most of the water when it’s soft and mash. Add it together with the ground beef, salt and pepper to the onion and mix
Taste mixture ~
Crumb the extract cube and dissolve it in the boiling water, add it together with the rest of the ingredients to the meat mixture. Mix slightly. Close with lid and let the mixture cook over a low heat until cooked through. Leave the mixture to cool, then add the eggs.
Dish it into an oven safe dish.
Apple layer ~
I couldn’t find any canned apples in the Netherlands so this is how I did it:
Peel the apples and cut into slices, add with the rest of the ingredients into a pot and simmer until soft but firm, the slices should not turn to mash. Spoon the apples onto the meat mixture
If you have canned apples just simmer them in a little bit of water with the butter and sugar.
Crumb layer ~
Add all the ingredients into a mixing bowl and rub together with your fingers until it turns into a crumb texture. Sprinkle over the apple layer .
Bake until golden brown at 180 degrees °C