This Bobotie and Yellow rice recipe I dedicate to my dad. He really loves Bobotie together with Japie se Gunsteling as dessert. A very South-African meal. So dad, this special bobotie and yellow rice recipe is just for you, with love. During my days at Augusta Kleinbosch Guest Farm in the Cape Winelands, I used to cook bobotie and yellow rice for my hiking groups. Because we were set for day 2, I decided to cook something the other Guest house chefs would not consider and to make it a traditional meal to represent the old Farm. This recipe I have slightly changed myself from wherever I got the recipe from in the first place. Use a good quality of beef mince for this recipe- it will make it less fatty. I personally prefer Spar's mince. As condiments, chutney, and sliced bananas goes very well on the side to this bobotie and yellow rice recipe. I also like to add something with pumpkin or butternut such as South-African Pumpkin Tart, pumpkin fritters or ‘Pampoen poffers.’ This bobotie and yellow rice recipe is a perfect choice for a Sunday cooked meal or a winter warmer. You can make it in advance for the flavour to enhance... and you will have happy faces!
Add the beef mince and cook further, using a fork to take away all lumps from the beef.
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Add the curry and tumeric spices and cook for a few minutes.
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Add the apricot jam and chutney and reduce heat.
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Mix the milk to the bread crumbs, the bread will absorb the milk and add to the bobotie.
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Add bay leaves for flavour, but discard later when the bobotie goes into the baking dish.
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If you are using the optional blanched almonds, you can add them now.
Add the raisins too.
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Cook the bobotie a few minutes more until it taste good and season with salt and pepper if you feel it needs more seasoning.
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Transfer the bobotie into the suitable baking dish of your choice.
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EGG TOPPING: Whisk the eggs and cream together.
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Pour over the bobotie. It should be a thin layer and it is okay to still see the bobotie meat underneath.
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ASSEMBLING:Place a few bay leaves for decoration and bake in a preheated oven at 180° Celsius for about 15-20 minutes or longer until the egg is set and cooked.
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YELLOW RICE: Boil a pot of water and add the salt and turmeric into the water.
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Once the tumeric water is about to boil, add the rice and cook the rice until tender.
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Strain and add the butter, brown sugar and raisins when the rice is still warm.
