Sunday, April 7, 2013
Tired of thinking of creative ways to get your family to include more fish in their diet? Why not try this hake bobotie - an interesting twist on a popular South African dish that uses spiced fish and an egg topping!
30 millilitre Margarine
1 onion, finely diced
800 gram Hake fillets (skinless & boneless), roughly chopped
1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
15 millilitre lemon juice
30 millilitre Apricot jam
5 millilitre Dried parsley
2 Slices white bread soaked in 375ml milk
3 Robertsons Bay Leaves
1.Preheat oven to 180°C.
2.Heat margarine in a frying pan and gently sauté the onion until soft.
3.Add the roughly chopped hake and allow to cook for about 5 minutes.
4.Stir in the contents of the sachet of KNORR Authentic Chicken Curry Cook-in-Sauce and allow to cook for about 5 minutes stirring continuously in order to cook all the spices.
5.Then add the lemon juice, apricot jam and parsley and stir well.
6.Squeeze the excess milk out of the bread slices (do not throw the milk away as it will be needed for the topping) and crumble the soggy bread into the frying pan then stir in to combine.
7.Transfer to an ovenproof casserole dish and bake in a preheated oven for 20 minutes so that the hake cooks through and the mixture forms a slight crust on top.
8.In the meantime lightly beat together the remaining milk with the two eggs.
9.After 20 minutes remove the dish from the oven and pour the egg mixture on top, place the bay leaves into the egg topping and bake in the oven for about 15 minutes or until the egg mixture has set and is starting to become golden brown.
10.Serve with a fresh salad.