BOBOTIE WITH A TWIST

Ingredients 6 Cream Crackers 500 ml milk 30 ml sunflower oil 1 onion, finely chopped 30 ml mild curry powder 500 g lean beef mince 30 ml apricot jam 15 ml lemon juice salt and milled black pepper 4 large eggs 12 Pro-Vita Multigrain Crispbread (about) fruit chutney to serve 30 g toasted almond flakes 65 ml chopped coriander leaves Directions Break the Cream Crackers into coarse pieces and place in a large bowl. Add half of the milk and mix then set aside to soak. Add the oil to a large pan and add the onion. Sauté until translucent then add the curry powder. Fry for a minute then add the beef. Stir until lightly browned. Add the jam, lemon juice and biscuit-and-milk mixture. Continue to cook until the liquids have reduced and thickened to your liking. Season to taste, remove from heat and set aside to cool a little. When cooled, beat one egg and stir into the meat mixture. Spoon the mixture into a greased 20 x 30 cm pie dish and bake in the oven pre-heated to 190 ºC for 15 minutes. Beat the remaining 3 eggs with the balance of the milk and season well. Pour over the meat layer and return to the oven to bake a further 15 – 20 minutes or until the egg custard layer has just set. Remove from heat and allow to cool down. When cool, thickly spread the Pro- Vita Multigrain Crispbread with the chutney. Cut the bobotie into slices to fit the Pro-Vita and place the bobotie slices on the biscuits. Garnish with toasted almond flakes and coriander leaves and serve. Makes about 12.

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