Recipe for Bobotie with Hot Yellow Rice Salad 
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Yield:
6
Ingredients:
Amount Ingredient
2 lrg onions finely chopped
3 tbl groundnut oil
1 slc bread about 10mm thick
250 ml milk
1 tbl curry paste
1 tsp ground turmeric
800 gm finely minced beef
1 x lemon grated zest and juice
1 tsp salt
freshly ground black pepper
1 tbl dernerara sugar
75 gm raisins
3 tbl mango chutney
2 x eggs
8 x kaffir lime leaves broken
extra milk
50 gm toasted flaked almonds
tomato salad and mango chutney to serve
----------------- Yellow rice salad: ----------------
8 x spring onions chopped
2 tbl oil
1 tsp ground turmeric
350 gm easycook long grain rice
450 ml stock
1 x carrot peeled and very finely diced
1 head chicory very finely sliced
Instructions:
Instructions: Aga equipment:
wire shelf on floor of simmering oventhen wire shelf on bottom set of runners in roasting ovenwith cold shelf on top set of runners

Cook the onions in the oil in a large frying pan on the floor of the roasting ovenfor about 5 minutes.

Soak the bread in the milk until required.

Add the curry paste and turmeric to the onion and cook for a further 1 minute then add the minced beef and fry quickly on the boiling plateuntil the meat has browried.

Squeeze the bread dry reserving the milk and crumble it into the meat off the heat.

Stir in the lemon zest and juice salt pepper sugar raisins chutney and 1egg. Pack the meat mixture firmly into a suitable buttered dish then bury the lime leaves in the mixture.

Cover with foil then bake in the simmering ovenfor 2 1/2 hours.

Begin to prepare the rice salad just before the robotie is ready.

Cook the spring onions in the oil in a covered pan for 5 minutes on the floor of the roasting oventhen stir in the turmeric and rice.

Cook for 1 to 2 minutes on the simmering plate then add the stock.

Bring to the boil then cover the pan. Leave to one side on the simmering plate while finishing the bobotie.

Measure the reserved milk and make it up to 300ml with a little extra if necessary.

Beat in the remaining egg.

Scatter the almonds over the meat mixture then pour the milk and egg mixture over.

Transfer the bobotie to the roasting oveninsert the cold shelf and cook for a further 30 minutes or cook in the centre of the four ovenaga baking oven.

Remove the wire shelf from the simmering ovenand cook the rice on the floor of the ovenfor 20 minutes or until all the stock has been absorbed. Stand the rice for 5 minutes then stir in the remaining salad vegetables with the dressing.

Serve the bobotie with the rice a tomato salad and extra mangy chutney.

A spicy Malay inspired dish a favourite recipe from South africa. A brilliantly flavoured and brilliantly coloured alternative to lasagne for simple entertaining.

Serves 6

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