Bobotie With Summer Salsa Recipe

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Ingredients:

Serving

25 ml olive oil
3 medium onions, chopped
2 garlic cloves, finely chopped
2 kg ground lamb shoulder
6 tbsp tomato puree
2 tbsp mild curry powder
3 tbsp dried quinces ( membrillo or quince cheese)
3 tbsp sultanas , soaked over night in 2 tbsp brandy
3 tbsp toasted almonds
4 eggs
2 egg yolks
1 pinch grated nutmeg
1 pinch sugar
570 ml whipping cream
splash brandy
2 avocados, peeled and finely chopped
6 tbsp olive oil
2 limes , juice of
1 large red chile, finely chopped
2 roasted red peppers, finely chopped
1 garlic clove, grated
1 medium red onion, finely chopped
3 vine tomatoes, peeled , deseeded and finely chopped
3 tbsp fresh coriander, finely chopped
2 tbsp fresh mint, finely chopped
splash nam pla (thai fish sauce)

Directions:

For the filling: heat the olive oil in a large saucepan over a high heat, add the onions and garlic and fry until soft and just coloured.
Add the lamb and fry, stirring continuously, until coloured. Turn down the heat. Stir in the tomato puree, curry powder and quince cheese, and simmer for about 20 minutes.
Taste and season with salt and pepper and a little more curry powder if you like. Stir in the soaked sultanas and almonds and transfer to an ovenproof dish.
Preheat the oven to 180C/Gas 4.
For the custard topping : lightly whisk together the eggs, egg yolks, nutmeg and sugar. Stir in the whipping cream and brandy and season with salt and pepper.
Pass the mixture through a sieve into a jug and carefully pour over the lamb. Put the dish in a roasting tin and pour in enough hot water to come half way up the side.
Cook in the pre-heated oven for about 40 minutes until the custard is set and lightly coloured.
For the summer salsa: in a large bowl, combine the avocados with the olive oil, limejuice and chilli. Season, mix well, and then add all the other ingredients. Check the seasoning, adding a little more lime juice if needed.
Serve the bobotie with the summer salsa.
Cook's note: if you are not using the salsa straight away, cover the surface with clingfilm, then cover the top of the bowl again tightly to keep the air out and prevent any discolouring.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2454.94 Kcal (10278 kJ)
Calories from fat	1867.84 Kcal
		% Daily Value*
Total Fat	207.54g	319%
Cholesterol	780.83mg	260%
Sodium	380.46mg	16%
Potassium	1958.73mg	42%
Total Carbs	46.94g	16%
Sugars	17.1g	68%
Dietary Fiber	14.53g	58%
Protein	102.98g	206%
Vitamin C	102.8mg	171%
Vitamin A	0.4mg	12%
Iron	68.9mg	383%
Calcium	345.1mg	35%

Amount Per 100 g
Calories	221.77 Kcal (929 kJ)
Calories from fat	168.74 Kcal
		% Daily Value*
Total Fat	18.75g	319%
Cholesterol	70.54mg	260%
Sodium	34.37mg	16%
Potassium	176.95mg	42%
Total Carbs	4.24g	16%
Sugars	1.55g	68%
Dietary Fiber	1.31g	58%
Protein	9.3g	206%
Vitamin C	9.3mg	171%
Iron	6.2mg	383%
Calcium	31.2mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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