Bobotie (using Mimosa Marmalade)

Bobotie (South African Meat Pie)


Recipe Details


  • 1 spray(s) cooking spray
  • 1 pound(s) uncooked lean ground beef
  • 1 medium uncooked onion(s), finely chopped
  • 1 medium fresh apple(s), Granny Smith, peeled and finely chopped
  • 1/2 cup(s) uncooked carrot(s), finely chopped
  • 1/2 cup(s) raisins
  • 2 leaf/leaves bay leaf
  • 1 clove(s) garlic clove(s), mincedSpice Mix
  • 1 Tbsp curry powder
  • 1 1/2 tsp kosher salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cloves
  • 1/4 tsp black pepper, freshly groundRemaining Ingredients
  • 2 fl oz red wine, dry-variety
  • 3 Tbsp Mimosa Marmalade or Mango Chutney
  • 2 large egg(s)
  • 1/2 cup(s) low-fat milk


  1. Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray.
  2. In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.
  3. In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes.
  4. Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.
  5. In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces. Yields 1 piece per serving.

Wine Jelly Buttermilk Pie

Wine Jelly Buttermilk Pie


  •             1 ½ cups buttermilk
  •             ¾ cup sugar
  •             ½ cup unsalted butter, melted
  •             ¼ cup all-purpose flour
  •             5 large egg yolks
  •             1 tsp. pure vanilla extract
  •             ¼ tsp. kosher salt
  •             9 in. pie crust
  •             ½ cup Wine Jelly
  •             ¼ cup toasted sliced almonds


  1. Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla, and salt. Pour into the pie crust and bake at 325 degrees F until the center is set but still slightly wobbly (about 40 to 50 minutes).
  2. Let cool, then chill until firm (4-5hrs).
  3. Top with Wine Jelly and almonds.