Source : FALDELA’S Pilchard Bobotie – Lucky Star
INGREDIENTS
Lucky Star Pilchards in Sweet Chilli Sauce 1 can (400 g)
Cooking oil 2 Tbsp (30 ml)
Medium onion, chopped 1
White bread 2 slices
Bay leaves 3 – 4
Milk 11⁄2 cup (375 ml)
Curry powder 1 tsp (5 ml)
Tumeric 1 tsp (5 ml)
Garlic clove, crushed 1
Eggs 3
Lemon juice 2 Tbsp (30 ml)
Raisins 2 Tbsp (30 ml)
Ready-cooked yellow rice
Salt and pepper to taste
METHOD
- Preheat oven to 180°C and grease a large ovenproof dish. Soak the bread in the milk. Heat oil in a pan and fry the onion until soft.
- Add the garlic, curry powder and turmeric and cook for a further minute, then remove from the heat and set aside.
- Squeeze the excess milk from the bread. Reserve the milk to use for later. Drain and flake the pilchards with a fork, reserving the sauce.
- CHEF’S TIP:
- You can debone the pilchards if preferred, although pilchard bones are safe to eat. In a large bowl, mash the bread with a fork and add a few tablespoons of the reserved pilchard sauce and one lightly beaten egg.
- Add the pilchards to the mashed bread mixture, along with the lemon juice, raisins and the fried onion mixture.
- Place a layer of yellow rice at the bottom of the greased ovenproof dish. Spoon pilchard mixture over rice layer and spread out evenly.
- Beat the reserved milk and remaining 2 eggs together and season with salt and pepper to taste.
- Pour the milk mixture over the bobotie and place bay leaves on top. Bake for 30 – 35 minutes or until golden and set.
- Serve with chutney or sambal and enjoy!