Tapas Friday Recipe with Chantal Lascaris

Chantal Lascaris (@chantal_lascaris on Instagram) is a dynamic business women with many successes to her name. Her most recent project is a beautifully designed and curated recipe book called All Sorts of Taps. This must-have cookbook features all the favourites, including a couple twists on the traditional South African plate, like her Bobotie Cups which are seriously, saucy and succulently scrumptious.

Chantal is a South African-made home chef promoting her recipe books whilst running a small farm in Western Cape. She has published a string of popular go-to cookbooks in South Africa, including All Sorts of Salads, All Sorts of Healthy Dishes, the Mediterranean Way, All Sorts of One Dish Wonders and of course, the newbie – All Sorts of Tapas. The beauty behind Chantal’s approach to cooking and creating new dishes is that she gives us the opportunity to get real in the kitchen and to trial different dishes all while opening our hearts to new adventures and creating foods that are healthy, honest and happy – fit for the whole family.

Every Friday, over the next three weeks, we’ll be showcasing one of our favourite recipes from Chantal’s cookbook and at the end of the series one lucky reader could win a copy of All Sorts of Tapas. If you don’t have the patience to wait till the end then feel free to visit Takealot.com as her book is now on sale for R235.

Bobotie Cups

It’s alleged that the first Bobotie recipe appeared in a Dutch cookbook in 1609 and was brought to South Africa by the Dutch settlers where it was embraced by the Cape Malays. But by whatever means it got here, we South Africans have made it our own. In this recipe, the classic dish is given a minor makeover by being served in individual rice cups. But none of that hearty and comforting flavour is compromised. Best of all, the egg custard is still a feature, garnished with some banana slices if you like.

INGREDIENTS

2 tbsp olive oil
2 tsp finely chopped garlic
1 onion, chopped
2 tsp finely chopped ginger
1 tsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
500g lean beef mince
1 slice white bread
1 bay leaf
2 Tbsp water
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
3‒4 Tbsp chutney
2 Tbsp lemon juice
½ apple, grated
salt and pepper to taste
plain yoghurt for serving
chopped banana for garnishing

RICE CUPS

2 eggs
1 cup cooked basmati rice
salt and pepper to taste

CUSTARD TOPPING

1 cup milk
2 eggs
2 Tbsp butter, melted
salt and pepper to taste

METHOD

In a large pot, heat the oil and sauté the garlic, onion and ginger until the onion has softened.
Add the spices and stir for a minute.
Add the mince and continue to cook until the mince has browned. Stir often so that there aren’t any lumps.
Add the remaining ingredients, except the yoghurt and banana, and continue to simmer for about20 minutes.
Remove the pot from the heat, take out the bay leaf and set aside.
Preheat the oven to 180°C.
To make the rice cups, combine the eggs, cooked basmati rice and salt and pepper.
Using a greased muffin tin, place a spoonful or two of rice mixture into each muffin hole and press it down and up the sides, covering most of the muffin hole.
Place in the oven and bake for about 20 minutes or until the rice is golden and set.
Remove the muffin tin and add a spoonful or two of meat mixture to each rice cup.
Combine the custard topping ingredients, seasoning generously with salt and pepper, and pour a small amount over the meat.
Bake in the oven for 7‒10 minutes or until the custard has set.
Remove the muffin tin and once cool enough to handle, remove the bobotie cups and serve with a dollop of plain yoghurt and a garnish of chopped banana.

We know that this recipe may sound a little intimidating but don’t fret. We tried it and it was super simple and came out just right in the end. Yummy!

Keep an eye out for next Friday’s recipe which will be the easiest Chicken Parmigiana on Brinjal Slices you have ever made!