Francés Janisch/
I met Francés about 5 years ago on a shoot–it was an instant
connection. She is now my best friend here in New York. I will say that
she is the most caring and loving person I have ever met. I really feel
like she is a family member. We also share a rather, may I say, naughty
sense of humor.
Bobotie
“Bobotie is very nostalgic for me. We would always have it at any family function,
usually at my grandmother’s house and almost always eaten at Christmas time. It’s
roots are Malay (as is much of the food we eat in South Africa). Spicy but not hot,
aromatic, sweet, and salty all at the same time.
Spicy but not hot,
aromatic, sweet,
and salty all at
the same time.”
“
Serves 6
1 lb minced lamb or beef, or a mixture of the two
1 tablespoon butter
2 onions, chopped
1⁄
2 teaspoon crushed garlic
1 tablespoon curry powder
1 teaspoon ground turmeric
2 slices bread, crumbled
1⁄
4 cup milk
finely grated rind and juice of
1⁄
2 small lemon
1 egg
1 teaspoon salt
1 teaspoon milled black pepper
3 ounces dried apricots, chopped
1 granny smith apple peeled, cored, and chopped
1⁄
4 cup sultanas
11⁄
2 oz slivered almonds, roasted in a dry frying pan
6 bay leaves
1 cup milk
2 eggs
1⁄
2 teaspoon salt
1. Preheat the oven to 325°F.
2. Butter a large casserole.
3. Heat butter and oil in
a saucepan, and fry the onion and garlic until translucent.
4. Stir in the curry
powder and turmeric, and cook briefly until fragrant.
5. Remove the pot from the
heat.
6. Mix the minced meat in with the onions and garlic.
7. Mix together the
crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas,
and almonds and then add to meat and onions.
8. Place mixture into the casserole
and level the top.
9. Roll up the leaves and bury them at regular intervals.
10. Seal
with foil and bake for
11⁄
4 hours.
11. Increase the oven temperature to 400°F.
12. Mix
together the topping milk, eggs, and salt. You may require extra topping if you’ve
used a very large casserole.
13. Pour over and bake uncovered for a further 15
minutes until cooked and lightly browned.
*Serve with yellow rice and blatjang.
