bəˈbuːti,-ˈbʊəti/ noun, a South African dish of curried minced meat baked with a rich savoury custard
I posted a tweet a few weeks ago and got some great responses to getting the recipe out there ,I have worked on my recipe and tweaked it to this delicious version.
The story behind this recipe is we were up in Scotland, (homeland of the Husband), by Loch Ness and we visited the The Loch Ness Inn (www.staylochness.co.uk) an award winning hotel and restaurant in the delightfully named Drumnadrochit village. On their menu was a haggis bobotie starter, and being married to a Scot we have a love of haggis with most things including our breakfasts, this seemed a great adaptation of the traditional South African dish…and my it was delicious.
So I thought and thought about it, read all about the tradition of bobotie, then came up with my own version inspired by the website and recipes from Africhef (www.Africhef.com) and the The Loch Ness Inn after a few attempts with and without the mince with the haggis this is the final version
In case you are curious , the definition of
Bobotie Haggis Recipe
Pan, knives, baking dish, whisk, bowl, chopping board( you will have enough left over to make some for freezing or eating the next day, i used tin foil trays for this)
- Haggis x 1 ( approx 1.5-2lbs ( We used Muir of Ord haggis, amazing)
- Banana Shallots x 3 finely choppped
- 2 cloves of garlic finely chopped ( or grated)
- 25g butter salted
- glug of Rapeseed oil
- 3tsp of curry powder
- 2tsp of garam masala ( a combination of turmeric, peppercorns, cloves, cinnamon, cumin seeds, cardamon)
- 1tsp paprika (not smoked)
- 2 tsps of punchpooran (whole spices of cumin seeds, fennel, fenukgrek seeds, black mustard seeds, onion seeds)- most supermarkets sell it now
- 300ml beef stock
- 5 eggs
- 1/2 pint of milk
How to ..
- Put your finely chopped garlic and shallots in a large pan with the butter and oil and cook on a medium heat until soft and just colouring
- Add all your spices and cook out the spices with the onion/garlic mix for a few minutes to get more flavour out of them
- Pour in your beef stock and warm to a simmer ( not boiling)
- Cut up your haggis ( remove the skin/outer/lining it is in ) and add in to the spice stock, allow to cook down and if it gets to thick add a little more water, you want a casserole thickness but not runny
- In a baking tin, or casserole dish or what you are serving it in ( approx 8×12 size) ,I like to use my glass dishes as you can see the beautiful layers. Fill your dish up to half full, any left over use tinfoil dishes so you can cook and freeze
- put in a 180 oven and cook for 10-12 minutes, the top of the bobotie will set
- In the meantime make your easy custard for the topping, whisk the eggs and milk together, add a 1/2tsp of turmeric for that beautiful yellow colour and pour over the set haggis base leave about 1 1/4 inch as it will rise a little ( i use a ladle and add whilst i have the oven tray pulled out halfway)
- Cook n the oven for another 16-20 minutes until the custard has set, just soft to touch.
- Serve immediately with buttery greens, new potatoes with coriander, we love it cold the next day too!