i Lead Recipes

Bobotie is a favorite, traditional South African recipe. This oven baked meat dish is wonderful when served with yellow rice, sweet carrots and peas.

Ingredients

500g minced meat
2 chopped onions
125ml raisins
12,5ml sugar
2 slices of bread
250ml milk
2 eggs
10ml curry powder
10ml turmeric
125ml vinegar or lemon juice
Salt to taste

Method

Soak the bread in the milk. Squeeze out the milk and keep it separate. Mix the bread with the meat and add raisins. Fry onions until soft. Add curry, turmeric, sugar and vinegar. Add the meat and fry until it is warm. Dish into an oven-safe dish and level the meat to form a flat surface. Add the eggs to the milk and mix well. Pour it over the meat. Bake at 180 degrees Celsius for 1 hour.

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250ml rice

1L boiling water

25ml yellow sugar

1 cinnamon stick

5ml salt

10ml turmeric

125ml raisins

12,5ml butter

Wash the rice. Add everything except the raisins, sugar and butter to the boiling water. Slowly add the rice and cook fast for 20 minutes. Pour the rice in a strainer. Add the raisins and cinnamon stick. Steam the rice in the strainer over boiling water for 1 hour. Remove the cinnamon. Add the butter and sugar. Serve piping hot.

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 8 carrots peeled and cut into thin slices or julienne strips.

2,5ml salt

25ml butter

125ml syrup

125ml sugar (preferably yellow)

Boil the carrots in a little bit of salted water. As soon as the carrots are tender – not too soft – add the butter, sugar and syrup. Allow for the sauce to caramelize and the carrots to brown slightly in the sauce. Serve hot.

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When declining wine that is being served, do not turn a glass upside down. Rather hold your hand over the glass to indicate to the wait-staff that you do not want any. Should the waiter start pouring before you had time to decline, allow it be poured instead of drawing attention with all sorts of gestures.

Glasses should not be empty. Should the staff not fill it up, do so for your companion. Wine is poured clockwise to the right, ladies first and the host last.

With older wines it is advisable to not pour the very last bit of wine left in the bottle, as it normally has sediment at the bottom.

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The purpose of the host tasting wine before it is poured at a restaurant is to ensure that there is no oxidation or sulfur in the wine – in other words to make sure the wine is not spoiled. It is not an opportunity to send back a perfect bottle of wine just because you do not like it. When in doubt about the quality of the wine, ask for a second opinion from someone at the table or the sommelier.

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