Bobotie and Rice
1 lbs minced lamb or beef, or a mixture of the two
2 tablespoons vegetable oil
1 onion, chopped
1/2 tablespoon curry powder
1 slice white bread, crumbled
1/8 cups milk
juice of 1/2 lemon
½ teaspoon salt
2 ounces dried apricots, chopped or 1 teaspoon apricot jam
¼ cup raisins, ideally golden
1 ounce slivered almonds
½ cup milk
2 pinches salt
Preheat over to 350. Butter a large casserole. Heat oil in a saucepan and fry the onion until translucent. Stir in the curry powder, and cook briefly until fragrant. Remove the pot from the heat.
Mix in the minced meat. Add remaining ingredients and mix. Seal with foil and bake for 1 hour.
Increase the oven temperature to 400°F. Mix together the topping ingredients, Pour over and bake uncovered for a further 15 minutes until cooked and lightly browned.
String Bean and Potato Stew
14 ounces fresh sting beans
1 baking potato, peeled and sliced thinly
½ medium onion peeled and sliced thinly
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon nutmeg
1 tablespoon butter
Cut ends off of beans, and cut beans into small rounds, about ¼ inch
Lay bean on the bottom of a medium saucepan with lid. Cover with remaining ingredients. Do NOT stir.
Add enough cold water to cover all vegetables
Place saucepan on stove. Bring to a boil. Cover and immediately reduce heat to low
Cook until veggies are soft, about 20 minutes.
Using a fork or potato masher, mash full mixture in pan, leaving chunks of veggies.
Remove with a slotted spoon into a serving dish. Top with butter.
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