16th May 2015 Helen 3Comment

Since we started living out of boxes we’ve been eating more crap than normal. A time crunch in the evenings and a dodgy oven mean things like frozen chips, pizzas and waffles have appeared in the shopping trolley on a more regular basis than before. My body and taste buds are feeling the ill effects.    In the midst of all this culinary hum-drum it was timely then that the lovely Elizabeth from Life on Hushabye Farm would host a blog linky to encourage us to delve into our cookbooks – appropriately called ‘the Love your Cookbooks linky’ and here’s my…

Babotie
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A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Babotie
Print Recipe
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Ingredients
Servings:
Instructions
  1. Preheat oven to 180 C / 350 F / Gas 4.
  2. Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
  3. Add the mince and stir well.
  4. Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
  5. Stir in the bread and wine vinegar. Mix well, season to taste.
  6. Put the meat into a shallow baking dish / tray and smooth over.
  7. Make the topping by whisking together the milk, eggs, turmeric and seasoning. Note: I didn't have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there's plenty of latitude for tweaking the recipe based on what you have to hand.
  8. Strain the custard through a coarse seive as you pour it on top of the meat layer.
  9. Bake in the over for 2. 25 to 35 minutes until set and golden.
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