30 mins
Spiced Bobotie with Apricot Glaze
Recipe by Graham
Spiced Bobotie with Apricot Glaze is of Indonesian origin, consisting of spiced minced meat baked with an egg-based topping. Colonists from the Dutch East India Company introduced bobotie to South Africa and the first recipe for bobotie appeared in a Dutch cookbook in 1609, so it is a dish of some antiquity.
Though originally made of pork, today it is much more likely to be made with beef or lamb. Traditionally, bobotie (also spelt bobotjie) incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody's taste. However, the apricot glaze in this recipe adds a depth of contrasting flavours that I'm sure you will appreciate. The texture of the dish is also complex, with the egg mixture complementing the milk-soaked bread which adds moisture to the dish.
Spice Bread (Pain d'épices) 
Spiced Honey Chops Ingredients for Spiced Bobotie with Apricot Glaze
Currently displaying quantities in US Imperial Measurements
How to Cook Spiced Bobotie with Apricot Glaze
- Peel and slice the onions. Heat the oil in a frying pan over a medium heat and gently cook the onions until soft and translucent. Remove any crusts from the bread and soak the bread in the milk. Once soft, squeeze the milk from the softened bread into the onions in the pan. Add the ginger then finely chop the chilli and add to the pan. Allow these too cook gently for a further 5-6 minutes then remove from heat and allow to cool.
- Cook the quail's eggs in boiling water for two minutes (this will give you 6 soft-boiled quail's eggs). Allow to cool in cold water then carefully remove the shells.
- Mix the onion mixture, ground minced beef and the chopped mint and coriander in a bowl. Add the milk-soaked bread, the ground cinnamon, ground cumin seeds, ground allspice and a little salt. Finely slice the spring onions and beat the eggs. Add these to the bowl and mix well by hand.
- Pack half the mince into a terrine then place the quail's eggs along the centre, side-by-side. Top with the remaining mince, lay the bay leaves on top, cover with foil and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 45 minutes.
- Remove from the oven and pour the juices into a pan. Add the apricot jam, ground cinnamon and chilli flakes and heat over a low heat for a few minutes, stirring all the time. Pour the glaze liberally over the bobotie and return to the oven for another 10-15 minutes uncovered.
GRAHAM'S HOT TIP:
Because of its complex flavours, bobotie is best served with something very simple like Creamed Potatoes. Nothing else is needed.
Creation 2008 Syrah Grenache is a pairing that works well. This wine is in the fresh, peppery Rhone style rather than a blockbuster Shiraz.Reviews of Spiced Bobotie with Apricot Glaze
 January 04 2015I made this for my invalid aunt's birthday. She doesn't eat very much and a single slice of this served with a new potatoes and half a warm tomato went down an absolute treat. This really does have great flavor and I definitely recommend it. There are lots of ingredients but most of those are just simple spices. In fact, it's super easy and taste great! JadaF (2 reviews) |
 May 06 2014I had heard of bobotie but this was the very first time I had ever made or eaten it. My whole family really enjoyed it! This really is an excellent recipe! I am happy that I stumbled upon it and we will definitely be having this again!! alexisP (2 reviews) |
January 10 2014 This South African original is similar to meatloaf, but so much better. This really does have great flavor and I definitely recommend it - It's delicious! I surprised my wife with this recipe, as she works longer hours than me. She loved it, as did the kids. I served it with roast potatoes and minted peas, and now have my extended family hooked on it too.This one was a real enjoyable surprise! brad (4 reviews) |
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