Well… I finally put together my South African dish called “Bobotie” and it lived up to everythnig I hoped it would… delicious!
I was worried about how all the ingredients would fit together… add 2 onions, dried apricots, white raisons ( called santanas), lemon juice and peal, garlic, apple, almonds, eggs, bread crumbs and a variety of spices including… black pepper, salt, curry, tumeric… all mixed into ground lamb. It was wonderful.
Normally, I follow someone’s recipe religiously the first time… but 2ml of crushed garlic? what’s that?? I added more. South Africa’s own ‘Balls Chutney’ was perfect with the Bobotie!
On Epicurious, Lannice Snyman author of “Rainbow Cuisine” suggested a certain brand of “Pinotage” which I procured… Kanonkop, very nice and full bodied.
Amazing what you can do with only 2 lbs of meat!
Roger Freberg
Glad you enjoyed the wine, but the Kanonkop Kadette pictured is not the actual wine that was recommended. Kanonkop Estate Pinotage is one of South Africa’s top wines (and the 2004 is especially good).
Kadette is their second label and is a blend of Pinotage, Cabernet Sauvignon, Merlot and Cabernet Franc, whereas the Estate Pinotage is 100% Pinotage and comes from old bush vines on the estate. There’s a report on the winery with a picture of the winemaker and the old Pinotage bush vines on my blog at http://pinotageclub.blogspot.com/2007/04/decade-of-kanonkop-pinotage-part-1-when.html
I congratulate you on making bobotie – I love it, but only when I am eating the product of someone elses hard work !!
Cheers
aaaahhhh… you caught me!
I thought the fuzzy picture would have spared me from all but the most discerning eye… but alas.
The wine may have been a substitute… but the bobotie was spectacular!
Thanks for the post!
Roger