Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Bobotie

Venison Bobotie Recipe

Venison Babotie Photo : Jackie Cameron

Venison Babotie
Photo : Jackie Cameron

Venison Bobotie

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

You can’t get more South African than a spicy venison bobotie. We all know what to do with the top-end cut. Now try something different by taking the tougher but flavoursome sections; mincing them and making a juicy, aromatic venison bobotie. This must be accompanied with apricot ‘blatjang’ and yellow rice.

Ingredients :

  • 40gr Salted Butter
  • 40ml Sunflower Oil
  • 2 (335gr) Onions, chopped
  • 15ml Durban Masala
  • 5ml Turmeric Powder
  • 1kg Springbok or venison Mince
  • 30ml White Wine Vinegar
  • 15ml White Sugar
  • 1Slice White Bread and 80ml Milk
  • 75gr Raisins
  • 45ml Fruit Chutney
  • 1x Lemon, zest
  • 1 (125gr) Apple, grated
  • Salt and Pepper
  • 240ml Plain Yoghurt
  • 3x Eggs
  • 8x Bay Leaves

Method :

  1. Heat a pot, add the butter and oil. Add the onions, cooking them well.
  2. Add the masala and turmeric, allow cooking.
  3. Then add the mince, while this is cooking add the vinegar and sugar.
  4. Squeeze the milk out of the bread, then add the bread to the mince mixture.
  5. Lastly add the raisins, fruit chutney, lemon zest and apple.
  6. Season well.
  7. Place this mixture in a greased tin (19cm x 23cm x 4cm). Mix the yoghurt and eggs together and place on top of the mince mixture. Garnish with bay leaves.
  8. Place into pre-heated oven at 180ºC, for about 30 minutes or until cooked.
  9. Serve with Apricot Blatjang and Yellow Rice.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713

Mince Meat Bobotie Recipe

Bobotie Recipe Photo :  Jackie Cameron

Bobotie Recipe
Photo : Jackie Cameron

Mince Meat Bobotie

The South African food and wine events tested our skills to the limit because produce, equipment and kitchen space were extremely limited. It's amazing what a chef can pull out of the hat when needs be. Our traditional samp and beans, pap 'n vleis, Bobotie and Durban bunny chow featured on the menu we had created. They went down well, and we were proudly South African.

Ingredients :

5 ml salted Butter

5 ml Sunflower Oil

2 medium onions, chopped

15 ml Durban Masala

5 ml Turmeric Powder

1 kg Topside Beef Mince

30 ml White Wine Vinegar

15 ml White Sugar

Salt and Black Pepper

1 slice Bread, soaked in 80 ml Full Cream Milk

75g seedless Raisins

45 ml Fruit Chutney

1 lemon, rind

160 ml plain Yoghurt

2 whole Eggs

Bay Leaves

Method :

1) Heat a pan and add butter and oil. Add onions and sauté until well cooked

2) Add the spices and allow cooking

3) Then add the mince and start the cooking process. While this mixture is cooking, add the vinegar and sugar amount. Season well

4) Squeeze any extra liquid out of the bread and reserve the liquid for later. Add this bread to the mince. Finish off with the raisins, chutney and lemon rind

5) Check the seasoning and push this semi-cooked mince mixture into a tin. Place this into the oven, 180˚C, for 20-30 minutes or until cooked

6) While cooking whisk the yoghurt and egg mixture together... if any milk is left over add to the above. Once cooked, place a layer of this on top of the mince mixture and garnish with bay leaves. Return to the oven until the egg custard is set about 15 minutes.

7) Serve with Apricot Blatjang or chutney and yellow rice

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713

Vegetarian Lentil Bobotie Recipe

Vegetarian Lentil Bobotie

Yields: 1 deep pan size dish. 18cm x 14cm

Ingredients :

250 ml Lentils

30 ml Sunflower Oil

1 medium Onion - grated (about 200g)

½ t Salt

1 ½ t Turmeric

1 t Durban Masala

1 t Cumin

2 slices Bread

80 ml Milk

80 g Raisins

1 Apple - grated

Custard Topping

2 egg

160 ml yoghurt

Bay Leaves

Method :

1) Soak lentils over night in cold water

2) Cook the lentils until al dente or just cooked and set aside

3) Heat a large pan. Add oil and sauté the onion off and add spices

4) Soak the bread in milk

5) Add lentils, raisin, apple, soaked bread to the onion pan and season very well

6) Mix all the ingredients together and pack tightly in a greased 18x14cm pan

7) Top with egg and yoghurt mixture and garnish with bay leaves (Chef's note: you can half the yoghurt amount resulting in a reduced final cooking time.)

8) Cover with tin foil and back at 180 ̊ C for 20 minutes. Take foil off and continue cooking until the custard topping is cooked about 20 minutes.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713