SUNDAY BOBOTIE (SPICY MEATLOAF WITH EGG CUSTARD TOPPING)
2 medium onions, chopped
1 teaspoon chopped green root ginger
2 teaspoons crushed garlic
1 green chile, shredded and chopped
2 tablespoons vegetable oil
3 slices of bread
3 cups of milk
2 pounds ground beef
2 or 3 bay or lemon leaves
4 tablespoons curry powder
2 teaspoons tumeric, dissolved in 1/2 cup cold water
4 tablespoons fruit chutney or apricot jam
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup diced and crumbled almonds
Fry onions until soft. Add the ginger, garlic, and chopped chile, and fry in oil for about 2-3 minutes. Set aside.
Soak bread in milk in a mixing bowl. Reserve leftover milk. Blend the onion mixture with the soaked bread. Add the beef. Mix well. Place in lightly buttered oven dish, 1/2 inch from rim.
Mix the eggs and the remaining milk, and beat well. Pour egg mixture over the meat and insert lemon (or bay) leaves so that they protrude slightly.
Bake at 350 degrees F. for about 40 to 45 minutes until the top is browned and set. Meanwhile, make curry sauce by mixing together curry powder, tumeric, fruit chutney or jam, salt and pepper. If the meatloaf is not ready after 40 to 45 minutes, place on grill to brown just before serving. Garnish with the almonds. Serve with rice and curry.
Serves 4 to 6. SOSATI (BEEF KEBABS)
1-2 pounds beef filet, cut into small 1-inch cubes
2 cups tomato sauce
1 cup honey
2 cups soy sauce
1 tablespoon crushed garlic
1 tablespoon curry powder
2 tablespoons olive oil
2 bay or lemon leaves
Skewer 4 bamboo sticks with 4-5 cubes of beef each. Mix together all marinade ingredients. Let beef sit in marinade sauce overnight or for at least 2 hours before grilling. Broil or grill about 4-5 minutes per side or until meat is tender. Serve with warm bread. Serves 4 to 6.