Bobotie

Maggi

Maggi

Standard Supplier 28th August 2014
Maggi

Maggi

Standard Supplier

Bobotie

Portions: 10

Ingredients

  • Ingredients
  • 2 slices white bread
  • 50g Maggi Coconut Milk Powder Mix
  • 250ml warm water
  • 2 onions, finely chopped
  • 25g butter
  • 2 garlic cloves, crushed
  • 1kg lean lamb mince
  • 25g madras curry paste
  • 25g CHEF Jus d’Agneau flakes (Lamb Jus)
  • ½tsp dried mixed herbs
  • 3 cloves
  • 5 allspice berries
  • 50g peach or mango chutney
  • 50g sultanas
  • 100g MAGGI Rich & Rustic Tomato Sauce
  • 6 bay leaves
  • FOR THE TOPPING:
  • 300ml full-cream milk
  • 2 large eggs

Method

Method
Pour cold water over the bread and set aside to soak. Prepare the coconut milk by whisking the coconut milk powder into the warm water. Set aside.
In a large pan fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and the mince and stir well, crushing the mince into fine grains until it is evenly seared. Stir in the curry paste, the lamb flakes, herbs, cloves, berries, chutney, sultanas, the tomato sauce, coconut milk and 2 of the bay leaves.
Season with ground black pepper.
Cover and simmer for 10 mins. Squeeze the water from the bread and then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
To make the topping, beat the milk and eggs then pour over the meat.
Top with the remaining bay leaves and bake for 35-40 mins in an oven preheated to 180˚C until the topping is set and golden.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.