Leopard’s Leap Bobotie with banana-yoghurt salad, tomato-cucumber salsa & toasted coconut

Leopard's Leap Bobotie

Leopard’s Leap Bobotie

Leopard’s Leap Family Vineyards in its beautiful Franschhoek home has a superb kitchen – with, for me, the showpiece of a classical French Rotisserie with all its brass and beauty.  Chef Pieter de Jager runs cookery classes, special events and wine loves can go and dine there too.

His take on Bobotie and accompaniments is a slightly different one, but the result is utterly Cape and delicious.

Leopard's Leap Chef Pieter de Jager

Leopard’s Leap Chef Pieter de Jager

Ingredients

Bobotie
1 Onion, thinly sliced
1 tbsp Canola oil
800g  Lean minced beef
1  Thick slice bread (any type), crusts removed
250ml Milk
2 Eggs
15ml Medium strength curry powder
15ml Sugar
5ml Salt
Pepper to taste (black or white)
5-10ml Turmeric
1 lemon Zest and Juice
60ml Flaked almonds
125ml Seedless raisins
4 Bay leaves
45ml Chutney

Method
Pre-heat the oven to 180 degrees Celsius.
Over a medium to high heat, fry the onions until translucent and then add the mince. Brown and cook through.
Soak the bread in the milk. Then squeeze the milk out and mash the bread. Set the milk aside.
Mix together all the ingredients, except the 125ml milk, 1 egg, the almonds and the bay leaves.
Press the mixture into an ovenproof dish. Insert the leaves, upright and evenly spaced, into the meat mixture.
Cover with tin foil (or a lid, if your dish has one) and bake for about 20 minutes.
Beat the remaining egg together with the 125ml milk you set aside earlier. Pour over the meat mixture. Sprinkle with flaked almonds.
Bake uncovered for about 30 minutes until the egg ‘custard’ has set.

Banana- yoghurt salad
4 bananas
1  greek/ Bulgarian yoghurt
½ lemon’s juice

Mix all the ingredients together.

Tomato Cucumber salsa
2 Tomatoes, chopped
1 Cucumber, diced evenly
Salt & Pepper
1 handful chopped coriander
2 tbsp Olive oil
2 tbsp Vinegar

Mix all the ingredients together.

Toasted coconut
1 cup Shaved or desiccated coconut

Toast till golden in a heavy base bottom pan over a medium low heat.

Serve with steamed basmati rice and the sambals.

Michael’s wine recommendation – CLICK HERE

Leopards Leap Lookout Semi Sweet 2015

Leopards Leap Lookout Semi Sweet 2015

 

 

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