Add mince, garlic and spices and simmer for 5 minutes over low heat.
Add raisins, chutney, apricot jam, sugar, salt and simmer for a further 10 minutes.
Take mix off heat and beat in mashed bread.
Spoon mixture into a flat ovenproof dish and spread evenly.
Beat together the eggs and sour cream and spoon it over the bobotie.
Top with bay leaves
Bake in the oven for 40 minutes or until the topping is golden brown.
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South African biltong recipe
There may be things like jerky abroad, but let's be honest - nothing compares to the saffa Saturday snack which our ancestors perfected over many years. With hints of coriander and choice of cuts, everyone has a biltong favourite.
Make sure you prepare your biltong in an area free of flies and prepare a place to dry your meat which isn't humid!
Cut the meat into strips of approximately 4 cm.
Pack the meat tightly into a bowl.
Mix vinegar, Tabasco and Worcestershire sauce and pour over meat.
Put meat in fridge for 30 minutes.
Mix coriander, pepper and garlic powder.
Mix salt, sugar and bicarb together in a separate bowl.
Remove meat from the marinade and set marinade aside for later use.
Cover pieces of meat thoroughly in the spice mix.
Cover meat in the salt and sugar mix and leave it to rest for 3 hours.
Remove the meat from the salt mix and place it back in the marinade for 10 minutes.
Remove the meat and wash salt mix off thoroughly with the marinade.
Squeeze the meat to remove excess liquid.
Cover the meat in the spice mix once more.
Hang meat in a well ventilated, warm and dry area with hooks or rope making sure the meat doesn't touch. The thickest part of the cut should be at the top.
You can use a fan to speed up drying.
Make sure there are no holes where insects or moisture can enter the drying area.
Knowing when your biltong is ready will depend on how you like to eat it. The meat should not bend readily and any fat should have turned white. On average your biltong should have lost 25% of its initial weight before eating.
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This Cape Dutch dish is one of our all time favourites. Sweet and hot, drizzled in homemade sauce - you're sure to woo your foreign friends with these saffa flavours
Put diced tomatoes and sugar in layers in a cast-iron pot.
Simmer over low heat for 20 minutes.
Add lemon juice.
Take off heat and leave to stand over night.
Add ginger pieces and simmer over low heat until sugar has dissolved (it should dissolve overnight).
Once dissolved, increase heat (to 105°C if you have a sugar thermometer) and boil until mixture congeals.
Stir occasionally to prevent burning.
To test jam: put a saucer in the freezer for 5 minutes. Remove from freezer and put a blob of jam in the middle. Place back in freezer for 2 minutes. Remove and test with finger or spoon. if it retains its form the jam is set. If not, put back on heat and boil until test passes.