What are the main ingredients in Traditional Ostrich Bobotie?

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

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?

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

Traditional Ostrich Bobotie

Name: Traditional Ostrich Bobotie
Prep time: 24 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Milk; Butter

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

with a balsamic tomato salad, raisins & chutney

Hands on Time: 24 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

White Basmati Rice - 75ml
Fresh Coriander - 3g
Ground Turmeric - 1,25ml
Carrot - 120g
Onion - 1
Free-range Ostrich Mince - 150g
Bobotie Spice - 30ml
Raisins - 20g
Mrs Balls Chutney - 50ml
Baby Tomatoes - 100g
Cucumber - 100g
Balsamic Vinegar - 10ml

Download the Recipe

Serves 2

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!

White Basmati Rice - 150ml
Fresh Coriander - 5g
Ground Turmeric - 2,5ml
Carrot - 240g
Onion - 1
Free-range Ostrich Mince - 300g
Bobotie Spice - 60ml
Raisins - 40g
Mrs Balls Chutney - 100ml
Baby Tomatoes - 200g
Cucumber - 200g
Balsamic Vinegar - 20ml

Download the Recipe

Serves 3

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!

White Basmati Rice - 225ml
Fresh Coriander - 8g
Ground Turmeric - 3,75ml
Carrot - 360g
Onions - 2
Free-range Ostrich Mince - 450g
Bobotie Spice - 90ml
Raisins - 60g
Mrs Balls Chutney - 150ml
Baby Tomatoes - 300g
Cucumber - 300g
Balsamic Vinegar - 30ml

Download the Recipe

Serves 4

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!