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South African meatloaf with apricot chutney

Method

  • To make the chutney, place 1½ cups dried apricots in a pot. Pour in water to cover, mix well and bring to the boil. Then remove from the heat and set aside for 10 mins, before draining and dicing the apricots.
  • Put both apricots in another heavy-bottomed pot with the vinegar, ½ cup cold water, the sugar, 2 finely chopped garlic cloves, the chillies and ginger. Mix well and cook until thick and fragrant. Check for sweetness.
  • Preheat oven to 180°C fan forced (200°C normal).
  • At the same time, soak the bread in ¼ cup milk.
  • Heat a good slurp of oil in a large heavy-bottomed pot and gently sauté the onions, celery and carrot with 2 crushed garlic cloves until tender, stirring now and again.
  •  
  • Then add the turmeric and curry powder and briefly cook to toast.
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  • Add the mince and cook until it changes colour, stirring and mashing as you do so.
  • Then add the raisins with 8 diced dried apricots, a generous amount of salt, a little ground pepper, the apples and broken up bread. Mix well and briefly cook.
  • When ready, spoon the mince mixture into a large lightly oiled gratin (or any ovenproof) dish. Evenly spread out the top, push in the bay leaves and cook in the oven for about 40 mins until just starting to set. Remove any excess fat from the top.
  • Whisk the remaining milk with the eggs and a little salt. Then pour over the mince and bake for another 20 mins until set.
  • Sprinkle with the parsley and serve with the chutney alongside.

 

Ingredients

  • 2 cups dried apricots
  • 1 can apricot halves, diced
  • ½ cup cider vinegar
  • 2 tbsp sugar
  • 4 plump garlic cloves
  • 2-3 small red chillies, finely chopped
  • a good knob of fresh ginger, finely chopped
  • 2 thick slices stale bread, crusts removed
  • 2½ cups milk
  • olive oil
  • 2 large onions, finely chopped
  • 2-3 celery stalks, finely diced
  • 1 medium carrot, finely diced
  • 1 tspn ground turmeric
  • 2 scant tbsp curry powder
  • 1 kg lean lamb mince
  • ½ cup raisins
  • sea salt & freshly ground pepper
  • 2 Granny Smith apples, peeled & grated
  • olive oil spray
  • 4 bay leaves
  • 3 large eggs
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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