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INGREDIENTS

Metric
Imperial
  • 1 x loaf SASKO LOW GI SOY & LINSEED WHITE BREAD
  • 2 x slices SASKO LOW GI BROWN OR WHITE BREAD, crust removed
  • 375 ml milk
  • 25 ml oil
  • 10 ml butter
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 25 ml curry powder
  • 10 ml salt
  • 25 ml chutney
  • 15 ml smooth apricot chutney
  • 15 ml worster sauce
  • 5 ml tumeric
  • 25 ml brown vinegar
  • 1 kg beef mince
  • 100 ml saltanas
  • 3 eggs
  • 1 x loaf SASKO LOW GI SOY & LINSEED WHITE BREAD
  • 2 x slices SASKO LOW GI BROWN OR WHITE BREAD, crust removed
  • 12.6 oz milk
  • 0.84 oz oil
  • 0.33 oz butter
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 0.84 oz curry powder
  • 0.33 oz salt
  • 0.84 oz chutney
  • 0.50 oz smooth apricot chutney
  • 0.50 oz worster sauce
  • 0.16 oz tumeric
  • 0.84 oz brown vinegar
  • 35.2 oz beef mince
  • 3.38 oz saltanas
  • 3 eggs

METHOD

Bread cup method:
  1. Preheat oven to 180°C
  2. Remove bread crust and roll flat
  3. Cut out the desired size for cup, you should get 3-4 rounds out of a slice
  4. Spray and cook your muffin tray
  5. Place bread in the mini muffin tray and press all corners down
  6. Bake for 10 minutes
  7. Remove from the oven and allow to cool
Bobotie filling method:
  1. Soak bread in milk.
  2. Heat oil and butter in a large pot/pan, Fry onions, and garlic
  3. Once onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar
  4. Drain and mash bread and reserve milk
  5. Add bread, mince, and sultanas to the onion mix.
  6. Mix well to ensure no lumps
  7. Once the mince is pale in colour, remove from the heat
  8. Beat 1 egg and add to the mince.
  9. Mix the remaining eggs and the reserved milk
  10. Place the mince in the SASKO LOW GI SOY & LINSEED egg cup
  11. Pour the milk and egg mix until covered
  12. Bake in the oven for 5 minutes, until the egg has set
  13. Season with salt and enjoy

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