Bramasole

Beef Mince Bobotie with Vege Rice

Serves 4

INGREDIENTS
1 Tbsp oil
500g beef mince
1 onion, peeled and finely chopped
1 Tbsp brown sugar
1 tsp ground ginger
1 tsp curry powder
½ cup raisins or sultanas
½ cup spicy fruit-style chutney
½ cup beef stock
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1 Tbsp parsley, chopped
1 Tbsp fresh thyme, chopped
Topping
1 ½ cup milk
4 eggs
1 Tbsp fresh thyme, chopped
Vege Rice
2 cups rice
½ cup Homebrand canned corn
½ cup Homebrand frozen peas
Salt and pepper

METHOD
Brown mince in oil in a large lidded frying pan. Add onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.

Stir in raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste. Stir well and cover.

Cook over a low heat for 20 minutes or until thick and fragrant.

Pre-heat oven to 180ºC.

Transfer mince mixture to 4 individual ovenproof dishes and spread out evenly. Beat milk, eggs and 1 Tbsp thyme together and carefully pour over the Bobotie. Bake in oven for 20-25 minutes (30-35 minutes in a full size casserole dish) or until custard has set.

To make the Vege Rice:

Wash rice under cold water until the water runs clear. Drain well and add to a pot with 2 cups of water. Season with salt and pepper and bring to a boil. Add corn and peas. Stir well and cover. Reduce to a simmer for 12 minutes or until you can easily crush a grain of rice between your fingers.

Garnish the Bobotie with parsley and remaining thyme. Serve hot with vege rice.