3 Slices White Bread
Salt and Pepper
Butter for frying
1 Tbsp Curry Powder
175g Duck Breast, skinned & filleted
4 Tbsp Apricot Jam
120ml Lemon Juice
100g Seedless Raisins
1 Bay Leaf
- Soak 3 slices white bread in 350 ml milk for a few minutes. Squeeze the milk out of the bread, reserving it. Crumble the bread into a bowl. Add 3 eggs to the leftover milk, season with salt and ground black pepper and beat well. Set aside.
- In a frying pan, fry 1 peeled and chopped onion in butter. Add 1 tbsp each of curry powder and turmeric. Finely chop the duck breasts and add to the pan. Fry until the meat is well sealed.
- Pour the lot into a greased casserole dish and add the bread along with 4 tbsp smooth apricot jam, the lemon juice and the seedless raisins. Season with salt and ground black pepper and mix well in the casserole dish.
- Press it all down flat, stick 4 bay leaves into the mix, cover with a lid or foil and bake at 180°C/Gas 4 for 15 minutes. Increase the heat to 220°C/Gas 7, pour the egg and milk mixture over the top of the bobotie and bake, uncovered, for a further 15 minutes until the topping is set and starts to turn gold.