Bobotie Mince Jaffle
For the mince:
- 30 ml canola oil
- 25g butter
- 120g onion, peeled and finely chopped
- 500g beef mince
- 1 Tbsp medium curry powder
- 1/2 tsp ground turmeric
- 2 tsp garam masala
- 2 cloves garlic, crushed
- 30 ml boiling water
- 2 stock cubes
- 2 bay leaves
- 25 ml white vinegar
- 50g apricot jam
- Salt to season
For the Jaffle:
- 1 x puff pastry or loaf Thick sliced bread or puff pastry
- Cook and spray
For the mango sambal:
- 250-300g mango, finely chopped
- 1/2 red onion, peeled and chopped
- Fresh herbs such as coriander, mint & parsley
- Chopped chilli
- A splash of vinegar
- A splash of olive oil
- Salt and pepper to season
- 6 eggs, fried
- In a hot pan, sauté the onions with butter and oil until they soften. Add mince and fry until golden.
- Mix curry powder, turmeric, garam masala, garlic, water, stock cubes, bay leaf, vinegar and apricot jam in a bowl and then add to the mince and stir well & simmer on a low temperature for about 15-20 minutes. Remove from the heat and set aside.
- If using puff pastry, lightly flour a clean work surface. Use a rolling pin to roll out the pastry then cut it into circles roughly the size of your jaffle iron.
- Make a sandwich with the mince puff pastry or bread. Place the sandwich into the jaffle iron and cook on a medium temperature until the puff pastry is cooked or the bread becomes toast.
- Combine the sambal ingredients in a serving bowl.
- A jaffle is a toastie maker made of cast iron or aluminium. It is used to heat, seal and toast a sandwich.
- Bobotie is a classic South African spiced mince dish made with egg and bread as well as spices. A bobotie contains apricot jam or chutney & vinegar. The sweet & savoury flavours make bobotie unique.
- A classic South African sambal is made with tomatoes, onions chillies and herbs. Similar to a salsa