Ingredients

  • 2 slices thick white bread, crusts removed
  • 375 ml (1½ C) milk
  • 1 large onion, chopped
  • 15 ml (1 T) sunflower oil
  • 1 kg boerewors
  • 30 ml (2 T) Rhodes Apricot Jam Superfine
  • 60 ml (4 T) lemon juice, freshly squeezed
  • 15 ml (1 T) medium curry powder
  • 5 ml (1 t) garam masala
  • 65 ml (¼ C) sultanas
  • salt and coarsely ground black pepper
  • 6 bay leaves
  • 3 eggs
  • 5 ml (1 t) ground turmeric

Method

  1. Soak the bread in 125 ml (½ C) of the milk.
  2. Then, in a large frying pan, fry the onion in the oil until soft and fragrant.
  3. Chop the boerewors into evenly sized pieces, about 2 cm thick.
  4. Add the boerewors to the onions and brown.
  5. Drain and discard any excess fat from the pan and add the Rhodes Smooth Apricot Jam, lemon juice, curry powder and garam masala.
  6. Simmer for 5 - 10 minutes then stir in the soaked bread and sultanas.
  7. Season to taste and simmer for a further 10 minutes.
  8. Spoon the boerewors into a casserole and press the bay leaves lightly into the top.
  9. Whisk the remaining 250 ml (1 C) milk and the eggs togethe.
  10. Add the turmeric and season to taste.
  11. Pour the milk mixture over the boerewors and bake in a preheated oven at 180 °C for 30 - 40 minutes or until the custard is set.
  12. Serve with yellow rice, chutney and sambals.

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