bobotie with apricots and almonds
January 2013 felt new. There were long days at work, but I ran a race and got my car serviced, went line dancing and knitted a scarf that only just makes it round my neck (but which, of course, I love). I played violin in a bar with a songstress friend, and cooked dinner parties out of Jerusalem and Sunday Suppers at Lucques. I got bangs. I joined instagram. I did not, however, write a blog post.
The work-play balance is a subject beyond the scope of a few paragraphs, but it’s hard to power down at the end of the week – and harder still to sink into that free time without thoughts of the books you should be reading, the current events in which you should be well-versed. I heard somewhere recently that in your twenties you aren’t particularly humble, and seen from that vantage point I don’t suppose I am – I want to work eight hours, master Keynote, pay off my loans, go for a run, cook a meal with strange ingredients, and knit my funny little scarf. That and, well, write about it.
Unfortunately, I also want to lie in my deckchair all Saturday and do nothing. The list is there – email subjects bold and accusing, bangs swept in a headband and desperate to be trimmed – but the deckchair, the bathtub, the towel on the beach just won’t be resisted. I used to feel guilty about this urge towards nothing. Then I realized it takes a certain humility to lie in the sun without so much as a magazine in sight.
So perhaps I’m more humble – or maybe I’m just a bit more lazy. Either way, I do know that on the totem pole of To-Do’s my blog should probably come before the scarf. Just maybe not before a nice long bath.
Bobotie with Apricots and Almonds
Yes, this is not the first bobotie recipe I’ve posted on my blog. But I present this updated, improved version for two reasons: firstly, because bobotie is my go-to comfort food in wintry moments (if relatively unknown outside of South Africa), and more importantly, because it goes wonderfully with a wine I like very much. I had lots of fun doing a wine pairing recipe for Cimarone Estate Wines last spring, so when they reached out to me about their 3CV Syrah I jumped at the chance – especially since it meant pairing an old favorite with a new one.
2 lbs ground beef
2 slices whole grain bread
1 1/3 cups milk
2 1/2 Tbs curry powder (mild curry powder is traditional, but a hot version works nicely too)
1 large onion, chopped finely
4 cloves garlic, minced
1 1-inch piece ginger, grated
1/2 tsp ground coriander
1/2 cup dried apricots, roughly chopped
1/3 cup raisins
1/2 cup slivered almonds
salt and pepper
rice cooked with turmeric
chutney (for serving)
Preheat the oven to 400 degrees. In a small bowl soak the bread in the milk until soft, then gently wring out the bread (reserving leftover milk) and crumble into a large bowl. Mix the bread with the ground meat and 2 Tbs of the curry powder.
In a large skillet or pot, saute the onions, garlic, ginger, and coriander in olive oil until translucent. Add the meat mixture and stir until the meat is nicely browned, then add the apricots, raisins, almonds, half of the reserved milk and one egg. Season with salt and pepper.
Transfer the mixture to a baking dish, then beat the remaining 2 eggs with the other half of the reserved milk and the 1/2 Tbs curry powder and pour over the top of the meat. Bake in the oven until the egg mixture on top is browned, about 30 minutes. Serve with turmeric rice and liberal amounts of chutney.