CRADOCK resident Karen Michau is the mastermind behind the interesting meals that have been making an appearance at The Shed restaurant and she has decided to share one of her recipes with Mid-Karoo Express’ readers.
Until recently, she was a teacher at a private school. She, along with her husband, Paul, is also involved in a company that manufactures and sells mohair duvets.
Bobotie with coconut and almond cream
Preparation time: 30 minutes
Cooking time: 1 hour
Serves 6
Ingredients:
1½ tsp extra virgin olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tsp ground ginger
1½ tsp crushed coriander seed
1kg lean beef mince
1 piece of whole cinnamon
4 whole cardamom pods
2 curry leaves
2 whole star anise
2 tsp turmeric
300ml apricot jam
250ml peach chutney
2 tins coconut cream
200ml pitted raisins
6 eggs
4-6 bay leaves for garnishing
1 cup flaked almonds
Sea salt and freshly ground black pepper to taste
Tomato and sweet chilli jam to serve (optional)
Method:
- In a large saucepan, add some of the olive oil, the garlic, ginger and crushed coriander seeds. Sauté the mixture until the onions are soft.
- Add the minced meat and cook for a few minutes. Then add the cinnamon, cardamom, curry leaves, star anise, turmeric, jam and chutney to your mince mixture.
- Brown the mixture until the liquid is reduced.
- Add one tin of coconut cream and the raisins to the mixture. Simmer for about 5 to 10 minutes, then transfer it all into an ovenproof dish.
- Make the custard by mixing the six eggs with the second tin of coconut cream. Season it and pour it over the meat.
- Arrange a few bay leaves on top and add the flaked almonds. Bake in a preheated oven at 180°C until the custard has set and browned on top.
- Serve with the tomato and sweet chilli jam (optional).