What is the preparation time for Pork Bobotie?

The preparation time for Pork Bobotie with parsley rice & chutney is between 20 and 35 minutes.

What is the total time required to make Pork Bobotie with parsley rice & chutney?

The total time required to make Pork Bobotie with parsley rice & chutney is between 35 and 50 minutes.

What are the main ingredients in Pork Bobotie?

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

What is the nutritional information of Pork Bobotie?

Calories: 916, Carbs: 119 grams, Fat: grams, Protein: 34.9 grams, Sugar: 48.9 grams, Salt: 827 grams

How do I prepare Pork Bobotie?

DELISH TRADISH DISH: Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef! EGGY TOPPING: In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 2 eggs and whisk until combined. Season and set aside. PORK MINCE: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces and the diced onion until the onion is caramelised, 4-5 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season. BAKE IT: Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes. BEAUTIFUL BASMATI: Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric 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 parsley, and cover.

What should be prepared from my kitchen to make Pork Bobotie?

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

Pork Bobotie

Name: Pork Bobotie
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Milk; Butter

A filling of rich pork mince is combined with golden sultanas and baked in the oven until the turmeric & egg topping is perfectly golden. Sided with a heap of flavoursome parsley-basmati rice and dollops of Mrs. Ball’s chutney. Sounds like home!

Pork Bobotie

with parsley rice & chutney

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Fresh Parsley
Golden Sultanas
Ground Turmeric
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
Pork Mince
White Basmati Rice

From your kitchen:

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

Serves 1

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric 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 parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 1 egg and whisk until combined. Season and set aside.
PORK MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces and the diced onion until the onion is caramelised, 4-5 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!

White Basmati Rice - 75ml
Ground Turmeric - 2,5ml
Fresh Parsley - 3g
Carrot - 120g
Onion - 1
Pork Mince - 150g
NOMU Indian Rub - 15ml
Golden Sultanas - 20g
Mrs Balls Chutney - 40ml

Download the Recipe

Serves 2

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric 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 parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 2 eggs and whisk until combined. Season and set aside.
PORK MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces and the diced onion until the onion is caramelised, 4-5 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!

White Basmati Rice - 150ml
Ground Turmeric - 5ml
Fresh Parsley - 5g
Carrot - 240g
Onion - 1
Pork Mince - 300g
NOMU Indian Rub - 30ml
Golden Sultanas - 40g
Mrs Balls Chutney - 80ml

Download the Recipe

Serves 3

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric 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 parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 3 eggs and whisk until combined. Season and set aside.
PORK MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces and the diced onion until the onion is caramelised, 5-6 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!

White Basmati Rice - 225ml
Ground Turmeric - 7,5ml
Fresh Parsley - 8g
Carrot - 360g
Onions - 2
Pork Mince - 450g
NOMU Indian Rub - 45ml
Golden Sultanas - 60g
Mrs Balls Chutney - 125ml

Download the Recipe

Serves 4

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Place the rinsed rice and ½ the turmeric 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 parsley, and cover.
EGGY TOPPING
In a bowl, mix together 50ml of milk and the remaining turmeric. Crack in 4 eggs and whisk until combined. Season and set aside.
PORK MINCE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces and the diced onion until the onion is caramelised, 5-6 minutes (shifting regularly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub, the sultanas, and ½ the chutney. Stir until combined and season.
BAKE IT
Evenly spread the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
DELISH TRADISH DISH
Dish up the parsley-basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining parsley and dollop over the remaining chutney. Geniet dit, Chef!