What do you get when you combine a uniquely South African meat with a traditionally Capetonian cuisine? A double whammy of authentic deliciousness, Chef! A toasted roti is smothered in a browned ostrich mince, dotted with silky onion and spiced with Malay curry paste & Mrs Balls Chutney. Finished with fresh greens, flaked almonds & a coriander crème.
Cape Malay Ostrich Rotis
Cape Malay Ostrich Rotis
with almonds & sweet chutney
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Almonds
- Creme Fraiche
- Cucumber
- Free-range Ostrich Mince
- Fresh Coriander
- Green Leaves
- Lemon Juice
- Mrs. Balls Chutney
- Ostrich
- Rotis
- Spice & All Things Nice Cape Malay Curry Paste
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MMMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion, and fry until the mince has browned, and the onions are soft, 3-4 minutes (shifting occasionally). Add the curry paste and fry until fragrant 1-2 minutes. Remove from the heat and mix through the chutney.
CORIANDER CREME
While the mince and the onion are frying, combine the picked coriander, the lemon juice, and the crème fraîche in a mixing bowl. Loosen with a splash of water.
READY THE Rotis
Spread the Rotis out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side.
MOUTHWATERING MALAY MEAL
Top each roti with malay mince, the Cucumber half-moons, the rinsed leaves and the nuts. Drizzle over the crème. Enjoy, Chef!
MMMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion, and fry until the mince has browned, and the onions are soft, 3-4 minutes (shifting occasionally). Add the curry paste and fry until fragrant 1-2 minutes. Remove from the heat and mix through the chutney.
CORIANDER CREME
While the mince and the onion are frying, combine the picked coriander, the lemon juice, and the crème fraîche in a mixing bowl. Loosen with a splash of water.
READY THE Rotis
Spread the Rotis out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side.
MOUTHWATERING MALAY MEAL
Top each roti with malay mince, the Cucumber half-moons, the rinsed leaves and the nuts. Drizzle over the crème. Enjoy, Chef!
MMMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion, and fry until the mince has browned, and the onions are soft, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant 1-2 minutes. Remove from the heat and mix through the chutney.
CORIANDER CREME
While the mince and the onion are frying, combine the picked coriander, the lemon juice, and the crème fraîche in a mixing bowl. Loosen with a splash of water.
READY THE Rotis
Spread the Rotis out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side.
MOUTHWATERING MALAY MEAL
Top each roti with malay mince, the Cucumber half-moons, the rinsed leaves and the nuts. Drizzle over the crème. Enjoy, Chef!
MMMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion, and fry until the mince has browned, and the onions are soft, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant 1-2 minutes. Remove from the heat and mix through the chutney.
CORIANDER CREME
While the mince and the onion are frying, combine the picked coriander, the lemon juice, and the crème fraîche in a mixing bowl. Loosen with a splash of water.
READY THE Rotis
Spread the Rotis out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side.
MOUTHWATERING MALAY MEAL
Top each roti with malay mince, the Cucumber half-moons, the rinsed leaves and the nuts. Drizzle over the crème. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Cape Malay Ostrich Rotis?
The preparation time for Cape Malay Ostrich Rotis with almonds & sweet chutney is between 15 and 20 minutes.
What is the total time required to make Cape Malay Ostrich Rotis with almonds & sweet chutney?
The total time required to make Cape Malay Ostrich Rotis with almonds & sweet chutney is between 15 and 20 minutes.
How many servings does Cape Malay Ostrich Rotis provide?
4 servings
What are the main ingredients in Cape Malay Ostrich Rotis?
Almonds, Creme Fraiche, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Green Leaves, Lemon Juice, Mrs. Balls Chutney, Ostrich, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spring Onion, Spring Onions
What is the nutritional information of Cape Malay Ostrich Rotis?
Calories: 866, Carbs: 75 grams, Fat: grams, Protein: 42.9 grams, Sugar: 30.5 grams, Salt: 1173 grams
How do I prepare Cape Malay Ostrich Rotis?
MOUTHWATERING MALAY MEAL: Top each roti with malay mince, the cucumber half-moons, the rinsed leaves and the nuts. Drizzle over the crème. Enjoy, Chef! READY THE ROTIS: Spread the rotis out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. CORIANDER CREME: While the mince and the onion are frying, combine the picked coriander, the lemon juice, and the crème fraîche in a mixing bowl. Loosen with a splash of water. MMMMINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion, and fry until the mince has browned, and the onions are soft, 3-4 minutes (shifting occasionally). Add the curry paste and fry until fragrant 1-2 minutes. Remove from the heat and mix through the chutney.
What should be prepared from my kitchen to make Cape Malay Ostrich Rotis?
Almonds, Creme Fraiche, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Green Leaves, Lemon Juice, Mrs. Balls Chutney, Ostrich, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spring Onion, Spring Onions
How many calories does Cape Malay Ostrich Rotis have?
866 calories
How much fat content does Cape Malay Ostrich Rotis have?
grams
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