Recipes

FALDELA’S Pilchard Bobotie
lucky star pilchards in sweet chilli sauce
Cooking Time Icon

Cooking Time
45 Minutes

Serves Icon

Serves
4

INGREDIENTS

  • Lucky Star Pilchards in Sweet Chilli Sauce 1 can (400 g)
  • Cooking oil 2 Tbsp (30 ml)
  • Medium onion, chopped 1
  • White bread 2 slices
  • Bay leaves 3 - 4
  • Milk 11⁄2 cup (375 ml)
  • Curry powder 1 tsp (5 ml)
  • Tumeric 1 tsp (5 ml)
  • Garlic clove, crushed 1
  • Eggs 3
  • Lemon juice 2 Tbsp (30 ml)
  • Raisins 2 Tbsp (30 ml)
  • Ready-cooked yellow rice
  • Salt and pepper to taste

METHOD

  1. Preheat oven to 180°C and grease a large ovenproof dish. Soak the bread in the milk. Heat oil in a pan and fry the onion until soft.
  2. Add the garlic, curry powder and turmeric and cook for a further minute, then remove from the heat and set aside.
  3. Squeeze the excess milk from the bread. Reserve the milk to use for later. Drain and flake the pilchards with a fork, reserving the sauce.
  4. Chef's Tip:
  5. You can debone the pilchards if preferred, although pilchard bones are safe to eat. In a large bowl, mash the bread with a fork and add a few tablespoons of the reserved pilchard sauce and one lightly beaten egg.
  6. Add the pilchards to the mashed bread mixture, along with the lemon juice, raisins and the fried onion mixture.
  7. Place a layer of yellow rice at the bottom of the greased ovenproof dish. Spoon pilchard mixture over rice layer and spread out evenly.
  8. Beat the reserved milk and remaining 2 eggs together and season with salt and pepper to taste.
  9. Pour the milk mixture over the bobotie and place bay leaves on top. Bake for 30 - 35 minutes or until golden and set.
  10. Serve with chutney or sambal and enjoy!

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