CookingBauer XcelRecipe


CookingBauer XcelRecipe


  1. Preheat the oven to 180 ?C. Food process the onion and chilli until finely chopped.
  2. In a separate bowl, add half he meat and again pulse until minced. Then add the onion and chilli and then repeat the process with the rest of the meat. Remove to a bowl.
  3. Grate the apple and pumpkin. Add these to the meat mixture with the curry powder, cumin, salt, pepper, lemon juice and oil, and stir well to combine.
  4. Squeeze out the bread, and crumble into the meat mixture.
  5. Heat a large non-stick frying pan over a high heat and when hot, add the meat mixture. Cook until the meat starts to brown.
  6. Place the contents of the pan to a casserole dish, then add the chutney, lentils, apricot jam, dried apricots and raisins and stir well. Bake for about 15 minutes.
  7. Add the eggs, milk, cream and curry powder to a bowl and mix.
  8. Remove the casserole from the oven and pour the egg mixture over it. Sprinkle the flaked almonds over the surface. Put back into the oven for about 25 minutes, until puffed and golden, then serve.

Recipe from Kenwood's Around the World in 80 plates.

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.




Bobotie is a popular South African dish and was originally made with a mixture of mutton and pork. There are now all kinds of variations on this traditional recipe


1 onion, peeled and quartered
1 green chilli, deseeded and halved
500g beef or lamb, cubed
1 apple, peeled, cored and quartered
200g pumpkin, peeled and cut into chunks
1 tsp curry powder
1 tsp ground cumin
Salt and pepper to taste
1 tbsp lemon juice
3 tbsp oil
1 slice brown bread, soaked in 100ml milk
125ml chutney
1 cup cooked and drained lentils
(tinned can be used)
125ml smooth apricot jam
6 dried apricot halves chopped
4 tbsp raisins
For the topping
3 free range eggs
250ml milk
200ml cream
2 tsp curry powder
Large handful of flaked almonds


Time: 30 minutes
Serves: 4
Nutrition: n/a