South African Bobotie

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Soak bread in milk, squeeze it and reserve the milk. Cover completely with water and check after 30 minutes; continue only until the ingredient has the flexibility or hydration described.

3. 3

   Brown onion and beef, then add spices, jam, raisins and bread. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Season with vinegar or lemon and spread in a baking dish.

5. 5

   Whisk reserved milk with eggs and pour over the meat. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Top with bay leaves and bake until the custard is set. Fully preheat to 180°C conventional / 160°C fan; bake for about 45 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.