My mum is a remarkable woman. She left Glasgow on a boat headed for Africa when she was 19 and spent the next fifteen years living the expat life in South Africa and Zimbabwe. The pictures she has of her life with her friends on the Cape and in the bush are a big part of what motivated me to pack up and seek my own adventure in Singapore. I am proud to say that both of our photo albums are equally littered with dance parties and bottles of gin (it protects against malaria).
Mum still makes some traditional South African fare and this is one of my favorites... think of it as the Cape Malay version of Greek moussaka. I like to serve mine with extra chutney (of any kind) and some yellow rice. You can make the meat base the day before and stick it in the fridge. My goal is to make it to Africa in 2014.. better start sailing now.
-2 pieces on bread, cut into cubes (without crust)
-1 large onion, finely chopped
-1 glug extra virgin olive oil
-1 garlic clove, minced
-2 Tbsp curry powder
-2 1/2 lbs (about 1 kg) minced beef and lamb
-2 bay leaves
-3 Tbsp mango chutney
-3 Tbsp raisins
-1 1/4 half and half (300 ml)
-splash of milk
-salt and pepper, to taste
-Heat oven to 180C (300F). Pour milk over the bread and set aside
-Meanwhile, fry the onions in the olive oil, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well.. cook till it starts to brown. -Stir in the curry paste, chutney, raisins and bay leaves. Salt and pepper to taste.
-Cover and simmer for 10 mins. Squeeze the water from the bread, then stir in to the meat.Tip into an oval ovenproof dish. Press the mixture down well and smooth the top.
-For the topping, beat the milk and eggs with salt and pepper, then pour over the meat. Bake for 35-40 mins until the topping is set and starting to turn golden.