Upside Down Bobotie and Rice

• Serves: 6 - 8
• Difficulty: easy
• Prep time: 15 mins
• Cooking time: 30 mins

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Ingredients

2                                  slices bread

500 ml (2 cups)           milk

30 ml (2 tbsp)              butter

1                                  onion, chopped

 

30 ml (2 tbsp)              curry powder

30 ml (2 tbsp)              grated fresh ginger

10 ml (2 tsp)                rushed fresh garlic

30 ml (2 tbsp)              brown sugar

15 ml (1 tbsp)              turmeric

1/3 cup                        seedless raisins

30 ml (2 tbsp)              apricot jam

30 ml (2 tbsp)              lemon juice

60 ml (4 tbsp)              chutney

30 ml (2 tbsp)              Worcestershire sauce

10 g (1 sachet)            tomato paste

1 kg                             beef mince

250 ml (1 cup)             beef stock

2                                  eggs

salt and milled pepper

2 cups                         cooked Spekko Royal Umbrella Jasmine rice

Method

1. Preheat the oven to 180ºC and soak the bread slices in the milk.
2. In an ovenproof pot, heat the butter, then add the onions, curry powder, ginger, garlic, brown sugar and turmeric and sauté until the onions are tender.
3. Add the raisins, apricot jam, lemon juice, chutney, Worcestershire sauce and tomato paste and stir to mix.
4. Add the mince and cook until the mince is browned
5. Remove the soaked bread slices from the milk and add it to the mince. Keep the milk aside.
6. Add the beef stock and mix. Season to taste and simmer for 20 minutes, stirring occasionally.
7. Whisk the eggs and milk.
8. Turn off the heat and transfer the mince to a large glass bowl.
9. Spoon the cooked rice into the ovenproof pot and spread it out evenly. Cover with the mince. Pour the milk and egg mixture over the mince and bake it in the oven for 30 – 40 minutes.