21
Jul
Jul
Ingredients
For the curried mince:
- 3 slices bread, cut into pieces and crusts removed
- 350 ml Milk
- 2 tbsp. Vegetable Oil
- 2 tsp. Butter
- 2 sliced Onions
- 2 Garlic Cloves (1 tsp. garlic paste can be used as an alternative)
- 2 tbsp. Mild Curry Powder
- 2 tbsp. Fruit Chutney
- 2 tbsp. Apricot Jam
- 1 tbsp. Worcester Sauce
- 1 tsp. Turmeric
- 2 tbsp. Red Wine Vinegar
- 1 kg Beef Mince
- 1 Beef Stock Cube, crumbled
- 1.5 tsp. Salt
- 100 ml Sultanas
- 1 Egg, lightly beaten
For the savoury custard topping:
- 2 Eggs
- 1 Pinch Salt
- 1 Pinch Turmeric
- 6 Bay Leaves
Directions
For the bread:
- Place the bread pieces in a bowl and cover with milk. Leave to soak and prepare the curried mince.
For the curried mince:
- Preheat the oven to 180°C.
- In your Best Duty #10 Bake Pot, heat the oil and butter over medium heat. Add the chopped onions and garlic and fry until the onions are soft and translucent.
- Add the curry powder, chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar to your pot and stir the ingredients together. Leave to fry whilst stirring for +- 2 minutes.
- Drain the bread from the milk and mash it with a fork. Reserve the milk for the savoury egg custard topping.
- Gently add the mince, mashed bread and sultanas to the spicy onion mix in the Bake Pot. Sprinkle salt to taste and crumble the beef stock cube into the Bake Pot. Give all the ingredients a stir and gently fry until the mince has browned.
- Remove the Bake Pot from the heat and stir in the lightly beaten egg.
- Spoon the meat mixture into a greased Best Duty #10 Bake Pot and smooth the top.
Prepare the savoury custard topping:
- Break the two remaining eggs into the leftover milk and add a pinch of salt and turmeric to the mixture. Whisk until the yolks are well mixed in.
- Gently pour the mixture over the top of the meat in the Bake Pot and place the bay leaves on top.
- Bake on the middle shelf of the oven for +- 1 hour and serve. Enjoy!
