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!
Free-range Ostrich Mince - 150g
Spring Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 10ml
Mrs Balls Chutney - 30ml
Fresh Coriander - 3g
Lemon Juice - 10ml
Crème Fraîche - 50ml
Rotis - 4
Cucumber - 50g
Green Leaves - 20g
Almonds - 10g
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!
Almonds - 20g
Green Leaves - 40g
Cucumber - 100g
Rotis - 8
Crème Fraîche - 100ml
Lemon Juice - 20ml
Fresh Coriander - 5g
Mrs Balls Chutney - 60ml
Spice & All Things Nice Cape Malay Curry Paste - 20ml
Spring Onion - 1
Free-range Ostrich Mince - 300g
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!
Almonds - 30g
Green Leaves - 60g
Cucumber - 150g
Rotis - 12
Crème Fraîche - 150ml
Lemon Juice - 30ml
Fresh Coriander - 8g
Mrs Balls Chutney - 90ml
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Spring Onions - 2
Free-range Ostrich Mince - 450g
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!
Almonds - 40g
Green Leaves - 80g
Cucumber - 200g
Rotis - 16
Crème Fraîche - 200ml
Lemon Juice - 40ml
Fresh Coriander - 10g
Mrs Balls Chutney - 125ml
Spice & All Things Nice Cape Malay Curry Paste - 40ml
Spring Onions - 2
Free-range Ostrich Mince - 600g
Woolies Products in this dish
