What are the main ingredients in Zippy Ostrich Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

What is the nutritional information of Zippy Ostrich Bobotie?

Calories: 835, Carbs: 127 grams, Fat: grams, Protein: 44 grams, Sugar: 50.7 grams, Salt: 370 grams

How do I prepare Zippy Ostrich Bobotie?

WHIP UP YOUR RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender. REDS & GREENS: Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool. BOBOTIE TOPPING: Place 100ml of milk in a mixing bowl and whisk in the turmeric powder. Crack in 2 eggs and whisk until combined. Season and set aside. GET READY TO BAKE: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden. VIBRANT FINISHINGS: When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the peas through the marinated tomatoes. A DELISH, TRADISH BOBOTIE: Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!

What should be prepared from my kitchen to make Zippy Ostrich Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

Zippy Ostrich Bobotie

Name: Zippy Ostrich Bobotie
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Milk; Butter

A super simple dish in honour of a traditional South African favourite. Fragrant layers of spiced ostrich mince embedded with golden sultanas, caramelised onion and carrots; with a soft turmeric-egg top, and fluffy basmati, with tomato and pea salsa on the side. Absolutely delish!

Zippy Ostrich Bobotie

with balsamic tomato salsa, sultanas & Mrs. Ball’s Chutney

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Carrot
Cucumber
Free-range Ostrich Mince
Fresh Coriander
Golden Sultanas
Medium Curry Powder
Mrs. Balls Chutney
Onion
Onions
Ostrich
Peas
Turmeric
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Milk
Butter

Serves 1

WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric powder. Crack in 1 egg and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 3-4 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!

White Basmati Rice - 75ml
Baby Tomatoes - 80g
Balsamic Vinegar - 7,5ml
Peas - 50g
Turmeric - 1,25ml
Carrot - 120g
Onion - 1
Free-range Ostrich Mince - 150g
Medium Curry Powder - 15ml
Golden Sultanas - 20g
Mrs. Balls Chutney - 45ml
Fresh Coriander - 4g
Cucumber - 50g

Download the Recipe

Serves 2

WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 100ml of milk in a mixing bowl and whisk in the turmeric powder. Crack in 2 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!

White Basmati Rice - 150ml
Baby Tomatoes - 160g
Balsamic Vinegar - 15ml
Peas - 100g
Turmeric - 2,5ml
Carrot - 240g
Onion - 1
Free-range Ostrich Mince - 300g
Medium Curry Powder - 30ml
Golden Sultanas - 40g
Mrs. Balls Chutney - 85ml
Fresh Coriander - 8g
Cucumber - 100g

Download the Recipe

Serves 3

WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 150ml of milk in a mixing bowl and whisk in the turmeric powder. Crack in 3 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 5-6 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!

White Basmati Rice - 225ml
Baby Tomatoes - 240g
Balsamic Vinegar - 22,5ml
Peas - 150g
Turmeric - 3,75ml
Carrot - 360g
Onions - 2
Free-range Ostrich Mince - 450g
Medium Curry Powder - 45ml
Golden Sultanas - 60g
Mrs. Balls Chutney - 125ml
Fresh Coriander - 12g
Cucumber - 150g

Download the Recipe

Serves 4

WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 200ml of milk in a mixing bowl and whisk in the turmeric powder. Crack in 4 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 5-6 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!