milk Archives

Afternoon tea

Melting moments

15 minutes, plus 3 minutes for melting chocolate

Brunch recipes

Padda in die gat with peri-peri smoor

1 hour

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Cheesecake recipes

Coffee choux buns with craquelin

30 minutes

Grana Padano

Phyllo bobotie

50 minutes

Phyllo bobotie

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 50 minutes

Ingredients

3 T canola oil
1 large onion, diced
4 bay leaves
sea salt and freshly ground black pepper, to taste
3 cloves garlic, finely grated
1 x 5 cm piece ginger, finely grated
2 t ground turmeric
1 kg lean beef mince
2 T Woolworths meat masala
2 slices Woolworths white sandwich bread
3⁄4 cup milk
1⁄2 cup Mrs Ball’s peach chutney, plus extra for serving
200 g Woolworths sultanas
250 g Woolworths frozen phyllo pastry, thawed
150 g butter, melted
yellow rice, for serving

For the topping, mix:

3 free-range eggs
1 cup milk
salt, to taste

Method

1. Preheat the oven to 180°C. Heat the oil in a large saucepan over a medium heat, then add the onion, bay leaves and salt. Cook until the onions are completely soft and just starting to brown. Add the garlic, ginger and turmeric and cook until fragrant, about 2 minutes.

2. Add the mince and break up using a wooden spoon. Once evenly broken up, add the masala and cook for 5 minutes.

3. Soak the bread in the milk, then mash using a fork. Add the bread-and-milk mixture to the mince, with the chutney and sultanas. Remove from the heat and season.

4. Grease a 23 cm springform cake tin with non-stick kitchen spray or melted butter. Halve each sheet of phyllo and brush with melted butter. Line the sides of the tin with 6 sheets of pastry, allowing it to fold over itself. Add a few more sheets to the centre of the pan to create a base. Brush the pastry with more butter to prevent it from cracking.

5. Spoon in the mince, then pour over the topping. Place the dish on a baking tray and bake for
30 minutes, or until the topping is set and the pastry is golden and crisp.

6. Allow to cool, then remove from the tin. Serve on a platter with extra chutney and yellow rice on the side.

Find more mince recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi

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Melting moments

Flapjack cheese platter

Padda in die gat with peri-peri smoor

Braised duck legs with polenta

Milk tart cheesecake

Créme brûleé doughnuts

Coffee choux buns with craquelin

Grana Padano cannellini bake

Phyllo bobotie

Phyllo bobotie

Ingredients

Method