- 1kg Mussel meat
- 1 Thick slice white bread (crusts removed)
- 250ml Fresh milk
- 60g Butter
- 2 Large onions, finely sliced
- 15g mild or hot curry powder
- 4 Slices fresh ginger, cut into strips
- 1 Med. fresh chilli, seeded, sliced
- 1 Cup blanched sultanas
- 100g Flaked almonds
- Freshly ground black pepper
- 4 Parsley stalks, roughly chopped
- 2 tbsp Gourmet Afrika Blatjang Chutney
- 2 Lemon leaves
- Juice of ˝ lemon
- 5g Extra curry for topping
- 2 Eggs
- Extra lemon leaves
- If frozen mussel meat is being used - defrost and use whole.
- Soak bread in milk for 20 minutes. Squeeze dry and retain milk for custard.
- Melt butter in a large saucepan and sweat onions until transparent.
- Add curry, ginger, chilli, sultanas, almonds, pepper, parsley and chutney. Stir thoroughly, then add the 2 lemon leaves, lemon juice and the moist bread
- Mix mussel meat with the curry mixture. Spoon into a buttered casserole dish.
- Bake in a preheated oven at 180deg for 20 mins.
Beat eggs with retained soaking milk, curry powder and salt and pepper. Pour over the bobotie and press fresh lemon leaves into the top. Return to the oven and bake until custard is set.
Serve with brown rice, interesting chutney and a selection of sambals.
Bread & Butter Pud
- 4 slices stale white bread, 2 cm thick butter
- 190 ml currants or 150 ml seedles raisins
- 2 large eggs
- 125 ml white sugar
- 1 ml salt
- 759 ml milk
- Remove the crusts from the bread.
- Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish.
- Sprinkle the currants or raisins over the bread.
- Beat the eggs well and stir in the sugar, salt and milk.
- Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread.
- Bake the pudding, covered, at 160C for 30 minutes.
Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam.
||Posted in recipes | |
Posted by Matilda Scarfe