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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Bobotie with Apricots and Almonds

Cimarone


Ingredients

2 lbs. ground beef
2 slices whole grain bread
1 1/3 cups milk
2 ½ Tbs. curry powder (mild curry powder is traditional, a hot version works nicely too!
1 large onion, chopped finely
4 cloves garlic, minced
1 1-inch piece ginger, grated
½ tsp. ground coriander
½ cup dried apricots, roughly chopped
1/3 cup raisins
½ cup slivered almonds
3 eggs
Salt & pepper
Rice cooked with turmeric
Chutney (for serving)


Instructions

Preheat the oven to 400 degrees. In a small bowl, soak the bread in the milk until soft, then gently wring out the bread (reserving leftover milk) and crumble into a large bowl. Mix the bread with the ground meat and 2 Tbs. of the curry powder.

In a large skillet or pot, sauté the onions, garlic, ginger, and coriander in olive oil until translucent. Add the meat mixture and stir until the meat is nicely browned, then add the apricots, raisins, almonds, half of the reserved milk and one egg. Season with salt and pepper.

Transfer the mixture to a baking dish, then beat the remaining 2 eggs with the other half of the reserved milk and the ½ Tbs. curry powder and pour over the top of the meat. Bake in the oven until the egg mixture on top is browned, about 30 min. Serve with turmeric rice and liberal amounts of chutney.



    Suggested Pairings

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