A super simple yet tasty traditional South African favourite. Fragrant layers of spiced ostrich mince are embedded with raisins and curry spices. A soft turmeric egg makes the perfect golden topping. Served with coriander-infused white basmati rice and a tomato & cucumber salad. Good, better, bobotie!
Traditional Ostrich Bobotie
Traditional Ostrich Bobotie
with a balsamic tomato salad, raisins & chutney
Hands on Time: 24 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Bobotie Spice
- Carrot
- Cucumber
- Free-range Ostrich Mince
- Fresh Coriander
- Ground Turmeric
- Mrs. Balls Chutney
- Onion
- Onions
- Ostrich
- Raisins
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk
- Butter
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
GOLDEN CROWN
In a bowl, combine 50ml of milk, the turmeric, and seasoning. Crack in 1 egg and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until soft and browned, 4-6 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 3-4 minutes (stirring occasionally). Add the bobotie spice (to taste), the Raisins, and ½ the chutney. Fry until fragrant, 1-2 minutes. Add 50ml of water and simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
GOLDEN CROWN
In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until soft and browned, 4-6 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 4-5 minutes (stirring occasionally). Add the bobotie spice (to taste), the Raisins, and ½ the chutney. Fry until fragrant, 1-2 minutes. Add 100ml of water and simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
GOLDEN CROWN
In a bowl, combine 150ml of milk, the turmeric, and seasoning. Crack in 3 eggs and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until soft and browned, 5-7 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 5-6 minutes (stirring occasionally). Add the bobotie spice (to taste), the Raisins, and ½ the chutney. Fry until fragrant, 1-2 minutes. Add 150ml of water and simmer until slightly reduced and thickened, 8-10 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
GOLDEN CROWN
In a bowl, combine 200ml of milk, the turmeric, and seasoning. Crack in 4 eggs and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces and the diced onion until soft and browned, 5-7 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 6-7 minutes (stirring occasionally). Add the bobotie spice (to taste), the Raisins, and ½ the chutney. Fry until fragrant, 1-2 minutes. Add 200ml of water and simmer until slightly reduced and thickened, 8-10 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
Frequently Asked Questions
What is the preparation time for Traditional Ostrich Bobotie?
The preparation time for Traditional Ostrich Bobotie with a balsamic tomato salad, raisins & chutney is between 24 and 30 minutes.
What is the total time required to make Traditional Ostrich Bobotie with a balsamic tomato salad, raisins & chutney?
The total time required to make Traditional Ostrich Bobotie with a balsamic tomato salad, raisins & chutney is between 30 and 35 minutes.
How many servings does Traditional Ostrich Bobotie provide?
4 servings
What are the main ingredients in Traditional Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, Ostrich, Raisins, White Basmati Rice
What is the nutritional information of Traditional Ostrich Bobotie?
Calories: 857, Carbs: 133 grams, Fat: grams, Protein: 42.2 grams, Sugar: 59.1 grams, Salt: 778 grams
How do I prepare Traditional Ostrich Bobotie?
FRESH SIDE SALAD: In a salad bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. TO TOP IT ALL OFF: Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes. READY THE RICE: Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover. GOLDEN CROWN: In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside. FLAVOURFUL MINCE: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces and the diced onion until soft and browned, 4-6 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 4-5 minutes (stirring occasionally). Add the bobotie spice (to taste), the raisins, and ½ the chutney. Fry until fragrant, 1-2 minutes. Add 100ml of water and simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season. DELISH TRADISH DISH: Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
What should be prepared from my kitchen to make Traditional Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, Ostrich, Raisins, White Basmati Rice
How many calories does Traditional Ostrich Bobotie have?
857 calories
How much fat content does Traditional Ostrich Bobotie have?
grams
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