Make everyone entering your home salivate as they smell aromas of this South African favourite. Bobotie-spiced ostrich is elevated with carrots & onion, sweet pops of sultanas, and another Mzansi classic, Mrs Balls chutney. The creamy turmeric topping is baked until perfectly golden, then sided with a charred corn & baby tomato salad.
Charred Corn Salad & Ostrich Bobotie
Charred Corn Salad & Ostrich Bobotie
with balsamic vinegar & baby tomatoes
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Bobotie Spice
- Carrot
- Corn
- Cucumber
- Free-range Ostrich Mince
- Fresh Mint
- Golden Sultanas
- Ground Turmeric
- Mrs. Balls Chutney
- Onion
- Onions
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Egg/s
- Milk
- Butter
GOLDEN CROWN
Preheat the oven to 200°C. In a bowl, combine 50ml [100ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 1 [2]|#7DA0D7 egg/s and whisk until combined. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot and the 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 sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 50ml [100ml]|#7DA0D7 of water, and simmer until slightly reduced, 3-4 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 baby tomatoes, the Cucumber, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the mint and dollop over the remaining chutney. Serve the tomato and Corn salad on the side. Lekker, Chef!
GOLDEN CROWN
Preheat the oven to 200°C. In a bowl, combine 50ml [100ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 1 [2]|#7DA0D7 egg/s and whisk until combined. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot and the 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 sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 50ml [100ml]|#7DA0D7 of water, and simmer until slightly reduced, 3-4 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 baby tomatoes, the Cucumber, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the mint and dollop over the remaining chutney. Serve the tomato and Corn salad on the side. Lekker, Chef!
GOLDEN CROWN
Preheat the oven to 200°C. In a bowl, combine 150ml [200ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 3 [4]|#7DA0D7 eggs and whisk until combined. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot and the onions, 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 sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 150ml [200ml]|#7DA0D7 of water, and simmer until slightly reduced, 4-5 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 baby tomatoes, the Cucumber, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the mint and dollop over the remaining chutney. Serve the tomato and Corn salad on the side. Lekker, Chef!
GOLDEN CROWN
Preheat the oven to 200°C. In a bowl, combine 150ml [200ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 3 [4]|#7DA0D7 eggs and whisk until combined. Set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot and the onions, 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 sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 150ml [200ml]|#7DA0D7 of water, and simmer until slightly reduced, 4-5 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 baby tomatoes, the Cucumber, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the mint and dollop over the remaining chutney. Serve the tomato and Corn salad on the side. Lekker, Chef!
Frequently Asked Questions
What is the preparation time for Charred Corn Salad & Ostrich Bobotie?
The preparation time for Charred Corn Salad & Ostrich Bobotie with balsamic vinegar & baby tomatoes is between 35 and 55 minutes.
What is the total time required to make Charred Corn Salad & Ostrich Bobotie with balsamic vinegar & baby tomatoes?
The total time required to make Charred Corn Salad & Ostrich Bobotie with balsamic vinegar & baby tomatoes is between 40 and 60 minutes.
How many servings does Charred Corn Salad & Ostrich Bobotie provide?
4 servings
What are the main ingredients in Charred Corn Salad & Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Corn, Cucumber, Free-range Ostrich Mince, Fresh Mint, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, Ostrich
What is the nutritional information of Charred Corn Salad & Ostrich Bobotie?
Calories: 612, Carbs: 74 grams, Fat: grams, Protein: 37.9 grams, Sugar: 44 grams, Salt: 926 grams
How do I prepare Charred Corn Salad & Ostrich Bobotie?
DELISH TRADISH DISH: Dish up the golden bobotie. Garnish with the mint and dollop over the remaining chutney. Serve the tomato and corn salad on the side. Lekker, Chef! FRESH SIDE SALAD: In a salad bowl, combine the baby tomatoes, the cucumber, the vinegar, the charred corn, 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. FLAVOURFUL MINCE: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot and the 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 sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 50ml [100ml]|#7DA0D7 of water, and simmer until slightly reduced, 3-4 minutes (stirring occasionally). Season. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CROWN: Preheat the oven to 200°C. In a bowl, combine 50ml [100ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 1 [2]|#7DA0D7 egg/s and whisk until combined. Set aside.
What should be prepared from my kitchen to make Charred Corn Salad & Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Corn, Cucumber, Free-range Ostrich Mince, Fresh Mint, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, Ostrich
How many calories does Charred Corn Salad & Ostrich Bobotie have?
612 calories
How much fat content does Charred Corn Salad & Ostrich Bobotie have?
grams
Woolies Products in this dish
