6 slices white bread, crusts removed
600 ml milk
45 ml sunflower oil
1 large onion, finely chopped
2 large eating apples, peeled, cored, and finely chopped
30 – 45 ml (to taste) sugar
30 ml grated ginger root
30 – 45 ml (to taste) mild and aromatic curry powder
10 ml turmeric
10 ml ground cumin
1 kg lamb (or lean beef) mince
325 ml Safari Seedless Raisins
125 ml Safari Dried Apricots, cut into very small dice
ground white or black pepper
125 ml Safari Slivered or Flaked Almonds (optional)
80 ml apricot jam (or fruity chutney if you like)
30 ml lemon juice
5 jumbo eggs
2.5 ml ground nutmeg
15 ml finely-grated lemon rind
6 fresh lemon or bay leaves (or 4 dried bay leaves)
Tear the bread into small pieces and place in a bowl. Pour in sufficient milk to soak the bread (about 200 ml of the milk) and reserve the rest of the milk. Sprinkle 5 ml of the salt over the bread, stir well, cover and set aside until required.
Heat the oil in a large saucepan. Add the onion and apple and sauté until golden then add the sugar and ginger and sauté briefly before adding the curry powder, turmeric and cumin. Stir-fry the mixture for a minute to cook out the floury taste. Add the mince and while it’s browning, break up the larger pieces with a fork. When lightly browned, add the almonds (if using) and sauté briefly before adding the milky bread mixture. Stir-fry until the bottom of pan becomes sticky. Now stir in the jam and lemon juice, scraping up all the browned bits from bottom.
Remove the saucepan from the heat and stir in the raisins and apricots. Season the mixture well with salt and pepper and set aside to cool down a little before whisking in two of the eggs. Transfer the mixture to a large, deep oven-safe serving dish that’s been sprayed with non-stick spray and smooth out the top.
Bake in the oven preheated to 180º C for 15 minutes. Now the meat is ready for the custard layer: whisk together the remaining milk and eggs, nutmeg and lemon zest. Pour the mixture over the back of a spoon onto the meat layer. Stick the lemon or bay leaves pointing upwards into the meat layer and bake for a further 20 minutes or until the custard is set,
Remove the Bobotie from the oven and let it stand for 20 minutes to settle before serving it with yellow raisin rice and fruity chutney.
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.