serves
5-6
prep
20 minutes
cook
1 hour
difficulty
Mid
serves
5-6
people
preparation
20
minutes
cooking
1
hour
difficulty
Mid
level
Stream free On Demand
Beef Mince
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 2 thick slices white bread, crusts removed
- 125 ml (½ cup) milk
- 50 g unsalted butter
- 2 brown onions, finely chopped
- Salt and freshly ground black pepper, to taste
- 3 garlic cloves, finely chopped
- 1 tbsp very finely chopped ginger
- 2 tbsp mild curry powder
- 60 g (¼ cup) tomato paste
- 2 tbsp Mrs Balls fruit chutney, plus extra to serve
- 4 curry leaves
- 2 tbsp apple cider vinegar
- 1 kg beef mince (not lean)
- 60 g (⅓ cup) sultanas
- 45 g (⅓ cup) slivered almonds, toasted and chopped
Egg topping:
- 2 eggs
- ¼ tsp ground turmeric
- 250 ml (1 cup) full cream milk
- 5 bay leaves on the stem
Tomato salsa:
- 2 tomatoes, chopped
- 1 small red onion, chopped
- 2 tbsp apple cider vinegar
Instructions
- Preheat the oven to 180°C.
- Soak the bread in milk and set aside.
- Melt the butter in a large, deep ovenproof frying pan over medium heat (see note). Add the onion and cook, stirring, for 3-4 minutes or until soft. Season with salt and pepper. Add the garlic, ginger, curry powder and curry leaves and stir for 1 minute or until fragrant. Add the tomato paste, chutney, curry leaves and vinegar and cook for 2-3 minutes to caramelize the mixture slightly. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes or until browned. Stir in the soaked bread and milk, breaking it up to combine, then add the sultanas and almonds.
- Add 250 ml (1 cup) water and check the seasoning. Reduce the heat to medium-low and cook for 10 minutes or until thickened and reduced.
- For the topping, beat the eggs, turmeric and milk in a bowl or jug and season with salt. Remove the beef mixture from the heat, then press down on the mixture to create a flat surface. Carefully pour over the egg mixture and scatter with the bay leaves. Bake for 35-40 minutes or until the topping is golden.
- Meanwhile, for the tomato salsa, combine all the ingredients in a bowl and set aside.
- Remove the bobotie from the oven and serve immediately, with the salsa and extra chutney.
Note:
- I used a deep skillet with a 2-2.5 litre capacity, but if you don’t have an ovenproof pan just cook the mixture in a regular pan, transfer the mince to a 2.5 litre capacity shallow casserole dish or pan and then pour over the egg mixture to bake.
- I used a deep skillet with a 2-2.5 litre capacity, but if you don’t have an ovenproof pan just cook the mixture in a regular pan, transfer the mince to a 2.5 litre capacity shallow casserole dish or pan and then pour over the egg mixture to bake.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beef Mince
