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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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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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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