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1 x 425g can Lucky Star Pilchards in Chilli
1 x 425g can Lucky Star Pilchards in Tomato sauce
2 thick slices white bread
½ cup milk
2 onion, finely sliced
2 carrots, coarsely grated
2 garlic cloves, crushed
oil for frying
1 teaspoon curry powder
3 tablespoons chutney
2 tablespoons smooth apricot jam
1 egg, lightly beaten
salt and ground black pepper
½ cup milk
6 lemon leaves
Heat the oven to 180°C. Break the pilchards into large chunks in their sauce with a fork. Shred the bread in the milk and let it soak up milk.
Fry the onion, carrot and garlic in a little oil in a medium saucepan until golden brown. Stir in the curry powder.
Remove from the heat and the pilchards, bread, chutney, apricot jam and beaten egg. Season with salt and pepper. Mix everything gently together. Transfer the bobotie to a casserole and smooth the surface.
TO MAKE THE TOPPING:
beat the egg into the milk, and season with salt and pepper.
Pour onto the bobotie, garnish with lemon leaves and bake uncovered for about 30 minutes until the topping is set and golden.
Serve with rice, accompanied by chutney and chopped tomato and onion.