A filling of rich pork mince is combined with golden sultanas and baked in the oven until the turmeric & egg topping is perfectly golden. Sided with a heap of flavoursome parsley-basmati rice and dollops of Mrs. Ball’s chutney. Sounds like home!
Pork Bobotie
Pork Bobotie
with parsley rice & chutney
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Fresh Parsley
- Golden Sultanas
- Ground Turmeric
- Mrs. Balls Chutney
- NOMU Indian Rub
- Onion
- Onions
- Pork Mince
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk
- Butter
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 1 egg and whisk until combined. Season and set aside.
Pork MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until the onion is caramelised, 4-5 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 2 eggs and whisk until combined. Season and set aside.
Pork MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until the onion is caramelised, 4-5 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 3 eggs and whisk until combined. Season and set aside.
Pork MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until the onion is caramelised, 5-6 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 4 eggs and whisk until combined. Season and set aside.
Pork MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until the onion is caramelised, 5-6 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!
Frequently Asked Questions
What is the preparation time for Pork Bobotie?
The preparation time for Pork Bobotie with parsley rice & chutney is between 20 and 35 minutes.
What is the total time required to make Pork Bobotie with parsley rice & chutney?
The total time required to make Pork Bobotie with parsley rice & chutney is between 35 and 50 minutes.
How many servings does Pork Bobotie provide?
4 servings
What are the main ingredients in Pork Bobotie?
Carrot, Fresh Parsley, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Pork Mince, White Basmati Rice
What is the nutritional information of Pork Bobotie?
Calories: 916, Carbs: 119 grams, Fat: grams, Protein: 34.9 grams, Sugar: 48.9 grams, Salt: 827 grams
How do I prepare Pork Bobotie?
DELISH TRADISH DISH: Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef! EGGY TOPPING: In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 2 eggs and whisk until combined. Season and set aside. PORK MINCE: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces and the diced onion until the onion is caramelised, 4-5 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season. BAKE IT: Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes. BEAUTIFUL BASMATI: Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped parsley, and cover.
What should be prepared from my kitchen to make Pork Bobotie?
Carrot, Fresh Parsley, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Pork Mince, White Basmati Rice
How many calories does Pork Bobotie have?
916 calories
How much fat content does Pork Bobotie have?
grams
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