-
10ml
butter
-
2
onions, sliced
-
1
fairly thick slice crustless bread (white or brown)
-
375
ml milk
-
25
ml oil
-
100
ml sultanas (don’t replace with raisins – they are too sweet; sultanas are much
better for this recipe)
-
3
eggs
-
2
cloves garlic, crushed
-
25
ml curry powder
-
15ml
Worcester sauce
-
5ml
turmeric
-
25ml
brown vinegar
-
10ml
salt
-
25ml
chutney
-
15ml
smooth apricot jam
-
1
kg raw mince
-
pinch
each salt and turmeric
-
bay
leaves
Method
-
Soak
bread in milk. Heat oil and butter in large pan and fry onions and garlic.
-
When
onions are soft, add curry powder, salt, chutney, jam, Worcester sauce,
turmeric and vinegar and mix well.
-
Drain
and mash bread and reserve milk. Add bread to pan together with mince and
sultanas.
-
Cook
over low heat, stirring, and when meat loses its pinkness, remove from stove.
Add 1 beaten egg, mix well, and then spoon into a greased, 28 x 16 cm baking
dish and level the top.
-
Beat
remaining eggs with reserved milk (you should have 300ml, or a little more) and
the salt and turmeric.
-
Pour
over meat mixture and put a few bay leaves on top. Stand dish in a larger pan
of water (this is important to prevent drying out) and bake, uncovered, at 180
degrees Celsius for 1 hour or until set.
Serve with
rice, coconut, chutney, nuts and bananas.
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