My grandmother's recipe for Cape Malay Bobotie has always been a cherished family heirloom. It’s a dish rich in history and flavor, a true testament to the vibrant culinary heritage of Cape Malay cuisine. I remember her kitchen, filled with the aroma of warming spices and simmering fruits, a sensory symphony that perfectly captured the essence of this unforgettable meal. This recipe, passed down through generations, is a labor of love, a flavorful journey through time, and a celebration of tradition. Prepare to be amazed!
This Cape Malay Bobotie with Apricot Gastrique is a complex and intensely flavorful dish that's sure to impress. The combination of savory minced meat, aromatic spices, and the sweet and tart apricot gastrique is simply heavenly. It's the kind of dish that tells a story, a testament to the rich cultural heritage of the Cape Malay people. Trust me, once you make this, it will become a family favourite!
Required Equipments
- Large ovenproof skillet or casserole dish
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Spatula
Cape-Malay-Bobotie-with-Apricot-Gastrique
This recipe for Cape Malay Bobotie with Apricot Gastrique is a delicious and fragrant South African classic. The sweet and tangy apricot gastrique perfectly complements the rich, spiced minced meat.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Make sure your casserole dish is ready—lightly greased is ideal.
- In a large bowl, gently mix together the minced meat, onion, and spices. I like to add a pinch of extra salt and pepper at this stage – I find it enhances the overall flavour. Season generously with salt, pepper, and curry powder. Don't be shy with the spices, but do taste test as you go!
- Add the egg, milk, and raisins to the meat mixture. Mix everything thoroughly until it's nicely combined. This is the base of the delicious bobotie!
- Pour the meat mixture into your prepared casserole dish. Spread it evenly to ensure consistent cooking.
- In a separate bowl, whisk together the eggs and milk. Pour this gently over the meat mixture in the casserole dish.
- Bake the bobotie for approximately 45-60 minutes, or until the top is golden brown and the mixture is cooked through. You can test for doneness by inserting a skewer into the center; it should come out clean. If the top starts to brown too quickly, loosely cover it with foil.
- While the bobotie bakes, prepare the apricot gastrique. Combine the apricots, sugar, vinegar, and a dash of cinnamon in a small saucepan. Bring to a simmer, stirring occasionally, until the apricots soften and the sauce thickens – about 10-15 mins. Remember to stir occasionally, otherwise your delicious sauce might stick!
- Once the bobotie is baked, let it rest for about 10 minutes before serving. This allows the flavors to meld together nicely.
- Spoon or drizzle the apricot gastrique generously over the top of the bobotie. The lovely tartness of the gastrique complements the richness of the bobotie beautifully.
- Serve the Cape Malay Bobotie warm, perhaps with some fluffy rice or a side salad. Enjoy!
📝 Notes
- Adjust spice levels to your preference. Feel free to add other spices like turmeric or ginger.
- For a richer flavour, use a combination of beef and lamb mince.
- Make sure your apricots are nice and plump for the best gastrique
🍎 Nutrition
Calories: 600kcal
Protein: 40g
Fat: 35g
Carbohydrates: 40g
Fiber: 5g
Calcium: 100mg
