Every Saffa knows this dish and now you can add it to your personal recipe log! A filling of rich beef 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 coriander-basmati rice and dollops of Mrs. Ball’s chutney. Sounds like home!
South African Bobotie
South African Bobotie
with coriander rice & chutney
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beef Mince
- Carrot
- Fresh Coriander
- Golden Sultanas
- Ground Turmeric
- Mrs. Balls Chutney
- NOMU Indian Rub
- Onion
- Onions
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk
- Butter
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 1 egg and whisk until combined. Season and set aside.
Beef UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 2 eggs and whisk until combined. Season and set aside.
Beef UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 3 eggs and whisk until combined. Season and set aside.
Beef UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!
BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 4 eggs and whisk until combined. Season and set aside.
Beef UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!
Frequently Asked Questions
What is the preparation time for South African Bobotie?
The preparation time for South African Bobotie with coriander rice & chutney is between 20 and 35 minutes.
What is the total time required to make South African Bobotie with coriander rice & chutney?
The total time required to make South African Bobotie with coriander rice & chutney is between 35 and 50 minutes.
How many servings does South African Bobotie provide?
4 servings
What are the main ingredients in South African Bobotie?
Beef, Beef Mince, Carrot, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, White Basmati Rice
What is the nutritional information of South African Bobotie?
Calories: 901, Carbs: 121 grams, Fat: grams, Protein: 35.8 grams, Sugar: 52.6 grams, Salt: 951 grams
How do I prepare South African Bobotie?
BEAUTIFUL BASMATI: Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm. DELISH TRADISH DISH: Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef! GET READY TO BAKE: Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden. EGGY TOPPING: Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 2 eggs and whisk until combined. Season and set aside. BEEF UP THE BOBOTIE: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
What should be prepared from my kitchen to make South African Bobotie?
Beef, Beef Mince, Carrot, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, White Basmati Rice
How many calories does South African Bobotie have?
901 calories
How much fat content does South African Bobotie have?
grams
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