Preheat the oven to 180°C. Break the bread into pieces and soak it in the milk. Heat the oil and butter in a pan.
Sauté the onion and garlic until soft and translucent. Add the curry powder and jam and mix well. Add the chutney, vinegar, lemon juice, Worcestershire sauce and half the turmeric.
Squeeze the milk out of the bread, add the bread to the onion mixture and mix well.
Set the remaining milk aside.
Add mince, raisins, almond shards and salt. Mix well and fry over a low heat until the meat just starts to color. Remove from the stove.
Whisk 1 egg and add to the mince mixture. Pour into an oiled, ovenproof dish. Arrange bay or lemon leaves on the top and press in slightly. Whisk 2 eggs with the remaining turmeric and milk. Slowly pour this over the bobotie.
Place the dish inside another baking dish. Fill the outer dish two-thirds with water.
Bake for 1 hour. Serve with yellow rice with raisins.
1.5kg beef Short Ribs “Flanken-style”, 1/4″ thick (Ribs cut across the bone – 1 cm thick) Like UITKYK Beef Rashers)
Marinade
1/4 cup chopped green onions, plus more for garnish
1/4 cup plus 2 tablespoons reduced-sodium soy sauce
1/4 cup unseasoned rice vinegar
1/4 cup apple juice
3 tablespoons packed brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon crushed red pepper
Pickled Vegetables
1/4 cup unseasoned rice vinegar
1 tablespoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
4 cups matchstick-cut vegetables, such as cucumber, diakon radish, red radish, carrots, red cabbage, cabbage
Instructions
Combine Marinade ingredients in small bowl. Place beef ribs and marinade in food-safe plastic bag; turn ribs to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.
To prepare the pickled vegetables, combine vinegar, brown sugar, salt and red pepper in large bowl; whisk until incorporated. Add vegetables; toss to coat. Cover and refrigerate 15 minutes or up to 2 hours.
Remove ribs from marinade, reserve marinade. Lightly oil grill using brush or oiled cloth. Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare.
Meanwhile, pour reserved marinade in small sauce pan. Bring to a boil on medium-high heat; cook 5 to 8 minutes or until sauce reduces by half.
Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.
In large skillet over medium heat, heat the olive oil for about 2-3 minutes.
Add half of beef cubes. Let cook without disturbing for about 3-4 minutes or until a brown crust begins to form. Turn once. Brown an additional 3-4 minutes and place in slow cooker.
Repeat with remaining meat.
To the already hot skillet, add your onion, carrots, mushrooms and garlic. Stirring to remove any flavorful brown bits from the bottom of the skillet.
Saute until onions are just soft. Carrots will still be firm but will continue to cook in the slow cooker.
Add tomato paste and sauté until incorporated into the veggies – it will be a bit thick, just keep stirring! Cook for 2-3 minutes.
Toss all that on top of the beef in your slow cooker.
Add broth and barley.
Stir until well combined.
Cook on low for about 4 hours. Time will vary depending on how hot your slow cooker gets. Check the meat, when tender – its done! Season to taste.
