Bobotie & Curried Couscous Salad

Bobotie

This is apparently a quintessential South African dish and so I thought it would be perfect for the South African Wine Tasting.  A Bobotie is a kind of shepherd's pie or meat loaf.  It combines several important elements of their cuisine - lots of meat, Indian spices and dried fruits.  Plus, it can be made mostly in advance.  Perfect for a party! 

3 slices of white bread, crusts removed and bread cut into 1-inch dice

1 1/2 cups milk

2 large onions, finely chopped (about 1 cup)

3 large carrots, finely chopped (about 1 cup)

1 apple, peeled, cored and diced

2 tablespoons curry powder

1.5 pounds ground lamb or beef

1/4 cup raisins

1/2 cup mango chutney

2 tablespoons white wine vinegar

2 large eggs

olive oil, salt and pepper

1.    Preheat the oven to 350 degrees. Place the bread in a bowl and cover with the milk.  Let stand for 15 minutes.   

2.    In a large fry or saute pan, saute the onions and carrots with salt and pepper in olive oil over medium heat until they are softened, but not browned.  Add the apples and continue to saute for 3 minutes.  Add the curry powder and saute for another 3 minutes.  Add the ground beef or lamb and saute until browned through.  Add the chutney, the raisins and the vinegar, and saute for an additional minute.  Remove from the heat. 

3.    Squeeze the milk from the diced bread and incorporate the bread into the meat mixture.  Mix pretty thoroughly and place in a casserole dish (9x13).  (Can then refrigerate at this point).

4.    Whisk the eggs and the reserved milk together and pour over the meat mixture.  Bake in the oven for 35 minutes or until custard is set.  Wait 10 minutes after removing from the heat to serve.

Curried Couscous Salad

This salad takes inspiration from many others, chiefly Ina Garten's recipe, as well as from the seasonal produce at the farmer's market.  I used scallions and cucumbers, but feel free to add what is available to you.  This dish is meant to evoke the Indian or Malay food tradition of South Africa - and I think it will go nicely with the Bobotie above....

1 1/2 cups of couscous

2 cucumbers, peeled and diced

4 scallions, sliced thinly

1/2 cup raisins

1/2 cup pine nuts, lightly toasted

1/4 cup yogurt

1 tablespoon curry powder

1 teaspoon turmeric

1/4 cup olive oil

2 tablespoons white wine vinegar

Salt and pepper to taste

1.    Place the couscous in a large bowl.  Pour 2 cups of boiling water over the couscous and tightly cover.  Let stand for 10 minutes.

2.    Place the pine nuts, raisins, scallions and cucumbers in a large bowl.

3.    Mix together the yogurt, curry powder, turmeric, olive oil, vinegar, salt and pepper until thoroughly combined in a small bowl. 

4.    Remove the cover from the couscous and fluff with a fork.  Add the couscous to the pine nut, raisins, etc. mix to combine. 

5.    Add the yogurt sauce and mix to combine and coat evenly. Serve or refrigerate immediately!