Minced meat Bobotie with yellow rice and green beans XL

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Minced meat Bobotie with yellow rice and green beans XL
 
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Makes: 13-15 portions
Prep time:
Cook time:
Total time:
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Ingredients
  • 1 kg onions
  • 8 cloves of garlic
  • 1.5 kg minced meat
  • 5 gr paprika powder
  • 5 gr ginger powder
  • 3 gr ground coriander
  • 8 gr ground turmeric
  • 280 gr tomato puree
  • 25 gr Worcestershire sauce
  • 250 gr apricot jam
  • 800 gr chopped tomatoes
  • 200 gr (vegetable) bouillon
  • 400 gr apples
  • 200 gr dried raisins
  • 150 gr bread
  • 250 gr milk
  • 8 eggs
  • 600 gr milk
  • 4 bay leaves
  • 1 kg rice
  • 2 tbspn ground turmeric
  • 1.8 kg green beans
Instructions
Preparation
  1. Stir fry the minced meat until brown.
  2. Dice the onion and garlic. Cook with the mince until semi-cooked.
  3. Add the paprika powder, ginger powder, ground coriander and ground turmeric and cook until fragrant.
  4. Add the tomato paste and stir to combine.
  5. Add the Worcestershire sauce, apricot jam, chopped tomatoes and stock if needed, bring to a simmer and cook for 10-20 minutes.
  6. Cut the crust of the bread, dice it and soak it in the milk for a couple of minutes. Add both to the sauce and stir to combine.
  7. Peel and dice the apples. Add to the sauce, together with the dried raisins. Taste and adjust the seasoning if required. Refrigerate for further use if needed.
To finish
  1. Reheat the sauce if needed. Transfer the sauce to a greased ovenproof dish. Mix the eggs with the milk and pour on top of the sauce. Add the bay leaves. Bake in a preheated oven at 180°C for 30 to 40 minutes or until the eggs have set.
  2. Meanwhile, cook the rice in plenty of lightly salted boiling water with the turmeric to dye it yellow. Serve the oven dish with the yellow rice and cooked green beans.
Stuff to know
This quantity will yield about 13-15 portions.
Bobotie is a traditional dish of South-Africa.
Use, if possible, tart apples like bramleys or granny smith.
The amount of spices is to taste.
The exact amount of (vegetable) bouillon is hard to give. Only add the quantity needed to give the sauce the consistency you are happy with.

 

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