Edition 43: Summer 2008

Recreating your favourite holiday dishes in your own kitchen is always a monumental task. Finding the perfect wine to accompany them – near on impossible! To help you do both, Wines of South Africa (WOSA) have created a new cook book, South African Rose and Cape Tapas. Here is one of our favourite recipes: bobotie, a traditional Cape Malay dish.

Bobotie ingredients:

• 2 thick slices of stale white bread
• 250-300ml water
• 15ml vegetable oil
• 50ml butter
• 2 large onions, chopped
• 800g beef mince
• 3 cloves of garlic, crushed
• 15ml masala
• 5ml turmeric
• 10ml ground cumin
• 10ml ground coriander
• 3 cloves
• 2ml peppercorns
• 5ml allspice
• 125ml sultanas
• 60ml flaked almonds
• 5ml dried mixed herbs
• 25ml chutney
• Salt and freshly ground black pepper to taste
• 6-8 lemon leaves
• 250ml milk
• 2 eggs, beaten

Directions

• Soak bread in water.
• Fry onions in oil and butter until just transparent.
• Place all other ingredients except bread, lemon leaves, milk and egg in a large bowl and mix.
• Add fried onions to bowl of mixed ingredients.
• Squeeze water from the bread. Add bread to bowl and mix well.
• Spread in a greased ovenproof dish.
• Roll lemon leaves into spikes and insert into the mixture.
• Bake at 180°C for 30 minutes. Remove.
• Lightly beat eggs and milk together and pour over meat. Continue baking until egg mixture has set.
• Serve with yellow rice.
* Serves 6-8

Wine suggestions

• Beyerskloof Pinotage Rosé, £5.99, SA Wines Online
• Kumala Rosé, £4.99, Tesco, Morrisons, ASDA, Sainsbury’s
• Arniston Bay Cabernet Merlot, £4.99, Co-op