Barry’s Bobotie
Shaka Zulu’s Excutive Head Chef Barry Vera offers readers a taste of Africa in the run up top the World Cup with his version on the traditional South African delicacy, Bobotie with basmati rice.
“This is a great dish of South Africa; it is a dish of some antiquity and has certainly been known in the Cape of Good Hope since the 17th century.
No self respecting South African housewife does not own (and treasure!) a favourite bobotie recipe. Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity.
My first experience of this was at Blues in Cape Town where I was Executive Chef, my staff made this one day for our lunch, it has a wonderful flavour and served with steamed rice, but what made this even more unique was the sambals to accompany it, this is something we will do at Shaka Zulu.
I think it is best to make the mince the day before as like with any curry based dish it always tastes the day after.”
2 slices white bread
2 onions finely chopped
20g butter
2 garlic cloves, minced
1kg minced ostrich or beef
2 tbsp mild curry paste
½ tsp turmeric
2 cloves
4 allspice berries
1 tsp thyme leaves
1 tsp chopped coriander
3 tbsp Mrs Balls Chutney
3 tbsp sultanas
4 bay leaves
250ml full cream milk
50ml double cream
2 large eggs
Preheat the oven to 170°C/Gas 4.
Add a little of the milk to the bread and leave to soak.
In a sauté pan sweat the onions in the butter for 2-3 minutes , add the garlic, curry, turmeric, cloves and allspice and cook for a further 5 minutes. Add the mince and crush the mince into a small crumb, cooking until it starts to colour.
Add the herbs, chutney, sultanas & bay leaves with 1 tsp salt and season heavily with fresh black pepper. Simmer for 15-20 minutes.
Squeeze the milk out of the bread and fold into the mince. Pour into an ovenproof dish about 6cm deep, making sure it is evenly spread.
Beat the milk, cream & eggs together and season well, pour over the top of the meat and bake in the oven for 30-40 minutes until the top is set and golden brown.
Serve with steamed basmati rice and plenty of chutney. (Don’t forget the ice cold beer too!)
Barry Vera is delighted to be the Head Chef at Shaka Zulu Restaurant, Bar and Lounge which is due to open in Stables Market, Camden on 10th June 2010.
For more details please visit www.shaka-zulu.com
