A must try dish
Prep:30 mins - Cook:40 mins - Easy - Serves 4 - Bobbi recommended
Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka
1 slice white bread
1 onion, chopped
1 garlic clove, crushed
500g packet lean minced beef
50g cheese, grated
1 tbsp Madras curry paste
1/2 tsp dried mixed herbs
3 allspice berries (crushed)
1 tbsp peach or mango chutney
2 tbsp sultana (maybe a few chopped dates)
3 bay leaves
FOR THE TOPPING
150ml full-cream milk
sprinkling of cheese
1 large egg
Heat oven to fan 160°C. Pour cold water over the bread and set aside to soak.
Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour.
Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour.
Stir in the cheese, curry paste, herbs, spices, chutney, sultanas and a bay leaf with 1 tsp salt and plenty of ground black pepper.
Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended.
Tip into an oval ovenproof dish (24cm x 17cm and about 5-6cm deep).
Press the mixture down well and smooth the top. You can make this and chill, 1 day ahead.
For the topping, beat the milk, cheese and eggs with seasoning, then pour over the meat.
Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Serve with some roasted tomatoes and garlic and a nice mixed fried vegetable rice.
We have made this a few times, it makes a nice change. We’ve run out of mince, used up making the meatloaf, also very nice, so no photos, will have to wait until next we shop.
There is room for modification in this recipe. Marmite develops flavour as does Tamarind paste. You can vary the fruit used and some include nuts.