If you’ve got a taste for some distinctive South African flavours, bobotie pancake cups are definitely for you. Slightly spicy and full of flavour, these make a perfect starter or light lunch side.
Bobotie Pancake Cups
Ingredients
- 6 ready-made pancakes
- 6 lemon/bay leaves
Filling
- 1 slice white bread
- 125ml (½ cup) Clover Full Cream Milk
- 15g Clover Mooi River Salted Butter
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 15ml (1 tbsp) mild curry powder
- 500g lean beef mince
- 15ml (1 tbsp) white wine vinegar
- 10ml (2 tsp) apricot jam
- 10ml (2 tsp) ground almonds
- 20g seedless raisins
- salt and freshly ground black pepper, to taste
Custard
- 1 egg, beaten
- 60ml (¼ cup) Clover Cream
- 60ml (¼ cup) Clover Full Cream Milk
- salt and freshly ground black pepper, to taste
- 30g Clover Springbok Butter, melted
- microherbs, to garnish
Instructions
Preheat the oven to 160°C.
For the filling, soak the bread in the Clover Full Cream Milk. Mash with a fork and set aside.
Heat the Clover Mooi River Salted Butter in a large frying pan over medium heat, add the onion, garlic, curry powder and bay leaf, and fry until soft. Add the mince and fry until the meat changes colour, about 15 minutes.
Add the soaked bread, vinegar, jam, almonds and raisins to the meat. Season to taste and simmer, 5 minutes. Remove from heat, discard the bay leaf and set aside.
For the custard, beat the egg, Clover Cream and Clover Full Cream Milk together. Season to taste and set aside.
Grease a muffin tin and brush the pancakes with melted Clover Springbok Butter. Line the muffin wells with the pancakes and fill each pancake (about three quarters full) with the meat mixture. Pour the custard over the meat and insert a bay leaf. Season to taste and bake in the oven until the topping has set, 30 – 35 minutes. Serve garnished with microherbs.
