Embark on a culinary journey with our savory Lentil and Apple Bake, a hearty dish that marries earthy lentils with the sweet crunch of apples, elevated with a blend of aromatic spices
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You can’t get more South African than a spicy venison bobotie. We all know what to do with the top-end cut. Now try something different by taking the tougher but flavoursome sections; mincing them and making a juicy, aromatic venison bobotie. This must be accompanied with apricot ‘blatjang’ and yellow rice.
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Rebecca Bourhill, of Rustenburg in North West Province, would spend her holidays working with me - like every holiday from the age of 16. Her life is food and her enthusiasm is very evident. A close-knit family, Granny Iris would make this dish to celebrate her son’s visits from the army, and it became a family favourite. “Bobotie is a typical Cape Malay dish with an egg custard topping. "My gran would make it using mutton mince and later changed to half mutton and half beef because of the expense factor. I now use pure beef and find that a fattier mince works best for the flavour that one gets,” she explains.
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