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| THE LIGHTHOUSE |
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you are here: Recipes | Duck Bobotie |
Duck Bobotie
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Duck Bobotie
*Extracted from /Zhoozsh! Faking It/ by Jeremy and Jacqui Mansfield (Random House Struik – Struik Lifestyle) |
I know all the Cape coloureds will be shocked and say 'Ney Jeremy, wat f*k djy met ons kulcha?' But I'm going to put this one on the table: let's do a Capie thing and start at the end.
Soak 3 slices white bread in 350 ml milk for a few minutes. Squeeze the milk out of the bread, reserving it. Crumble the bread into a bowl. Add 3 eggs to the leftover milk, season with salt and ground black pepper and beat well. Set aside.
In a frying pan, fry 1 peeled and chopped onion in butter. Add 1 Tbsp each of curry powder and turmeric. Finely chop up 175 g skinless, filleted duck breast and add to the pan. Fry until the meat is well sealed.
Por the lot into a greased casserolle dish and add the bread along with 4 Tbsp smooth apricot jam, ¼ cup lemon juice and 100g seedless raisins. Season with salt and ground black pepper and mix well in the casserole dish. Press it all down flat, stick 4 bay leaves into the mix, cover with a lid or foil and bake at 180˚C for 15 minutes. Increase the heat to 220˚C, pour the egg and milk mixture over the top of the bobotie and bake, uncovered, for a further 15 minutes until the topping is set and starts to turn gold.
Serve it with basmati rice, a selection of your favourite sambals and (just to ensure the Capies don't have a heart attack ) some peach chutney.
To my mate in the UK who couldn't understand why I didn't have a recipe for bob-a-tea, here's the recipe, and it's pronounced bah-booer-tea. Moron.
Click here to see the Zhooshed Biltong Recipe
Click here to see the Cheesecake Recipe
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| WEDDING INSPIRATION |
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