This is a Cape Malay classic from South Africa, tweaked to be all about veg and not about meat - brilliantly flavoured and very colourful. Easy entertaining at its best: just don’t be put off by the long list of ingredients!
- 2 large onions
- 750g mixed root vegetables
- 1cm thick slice bread
- 250ml milk
- 1 lemon
- 3tbsp groundnut oil
- 1tbsp curry paste
- 1tsp ground turmeric
- 1tbsp Demerara sugar
- 75g raisins
- 3 tbsp mango chutney
- 2 large eggs
- 6-8 kaffir lime leaves, broken
- 50g toasted flaked almonds
- tomato salad and mango chutney for serving
- Preheat the oven to gas mark 4,180ºC, 350°F. Finely chop the onions. Peel then dice or slice the mixed vegetables into 0.5cm pieces, or grate them coarsely in a food processor. (The latter option gives the best texture). Soak the bread in the milk. Grate the zest from the lemon and squeeze the juice.
- Cook the onions in the oil in a large frying pan for about 5 minutes until soft. Add the curry paste and turmeric to the onion and cook for a further 1 minute, then add the prepared vegetables and fry quickly until starting to brown.
- Squeeze the bread dry, reserving the milk, and crumble it into the veg off the heat. Add the lemon zest and juice, 1 tsp salt, lots of black pepper, the sugar, raisins, chutney and 1 beaten egg. Pack the mixture into a suitable buttered dish, bury the lime leaves in it and cover the dish with foil. Bake for 1-1 1/2 hours.
- Increase the oven temperature to gas mark 6, 200°C, 400°F. Scatter the almonds over the Bobotie. Measure the reserved milk and add a little extra, if necessary, to give 250ml/1 cup. Add the remaining egg, beat well and pour the mixture over the almonds. Bake for 20 minutes until the topping is set.
- Serve with a tomato salad, mango chutney and some rice. If you have an Aga, bake the vegetable mixture in the Simmering Oven for 1 1/2 hours, then use the Roasting Oven to finish the dish with the custard topping.
To print or download this recipe, click here.