A super simple yet tasty traditional South African favourite. Fragrant layers of spiced beef mince are embedded with golden sultanas and curry spices. A soft turmeric egg makes the perfect golden topping. Served with coriander-infused white basmati rice and a tomato & cucumber salad. Good, better, bobotie!
Traditional Beef Bobotie
Traditional Beef Bobotie
with a balsamic tomato salad, sultanas & chutney
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Beef
- Bobotie Spice
- Carrot
- Cucumber
- Free-Range Beef Mince
- Fresh Coriander
- Golden Sultanas
- Ground Turmeric
- Mrs. Balls Chutney
- Onion
- Onions
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk
- Butter
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
SOME PREP
Rinse, peel, trim, and cut the Carrot into small chunks. Peel and finely dice ½ the onion. Rinse and halve the baby tomatoes. Rinse and cut the Cucumber into half-moons.
GOLDEN CROWN
In a bowl, combine 50ml of milk, the turmeric, and seasoning. Crack in 1 egg and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot chunks and the diced 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, and ½ the chutney, and fry until fragrant, 1-2 minutes. Add 50ml of water, and simmer until slightly reduced and thickened, 5-8 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 halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
SOME PREP
Rinse, peel, trim, and cut the Carrot into small chunks. Peel and finely dice the onion. Rinse and halve the baby tomatoes. Rinse and cut the Cucumber into half-moons.
GOLDEN CROWN
In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot chunks and the diced onion. Fry 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, 4-5 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, and ½ the chutney, and fry until fragrant, 1-2 minutes. Add 100ml of water, and simmer until slightly reduced and thickened, 5-8 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 halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
SOME PREP
Rinse, peel, trim, and cut the Carrot into small chunks. Peel and finely dice 1½ of the onions. Rinse and halve the baby tomatoes. Rinse and cut the Cucumber into half-moons.
GOLDEN CROWN
In a bowl, combine 150ml of milk, the turmeric, and seasoning. Crack in 3 eggs and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot chunks and the diced onion. Fry 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, 5-6 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, and ½ the chutney, and fry until fragrant, 1-2 minutes. Add 150ml of water, and simmer until slightly reduced and thickened, 8-10 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 halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover.
SOME PREP
Rinse, peel, trim, and cut the Carrot into small chunks. Peel and finely dice the onions. Rinse and halve the baby tomatoes. Rinse and cut the Cucumber into half-moons.
GOLDEN CROWN
In a bowl, combine 200ml of milk, the turmeric, and seasoning. Crack in 4 eggs and whisk until combined. Set aside.
FLAVOURFUL MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot chunks and the diced onion. Fry 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, and ½ the chutney, and fry until fragrant, 1-2 minutes. Add 200ml of water, and simmer until slightly reduced and thickened, 8-10 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 halved baby tomatoes, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef!
Frequently Asked Questions
What is the preparation time for Traditional Beef Bobotie?
The preparation time for Traditional Beef Bobotie with a balsamic tomato salad, sultanas & chutney is between 25 and 30 minutes.
What is the total time required to make Traditional Beef Bobotie with a balsamic tomato salad, sultanas & chutney?
The total time required to make Traditional Beef Bobotie with a balsamic tomato salad, sultanas & chutney is between 30 and 35 minutes.
How many servings does Traditional Beef Bobotie provide?
4 servings
What are the main ingredients in Traditional Beef Bobotie?
Baby Tomatoes, Balsamic Vinegar, Beef, Bobotie Spice, Carrot, Cucumber, Free-Range Beef Mince, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, White Basmati Rice
What is the nutritional information of Traditional Beef Bobotie?
Calories: 971, Carbs: 130 grams, Fat: grams, Protein: 38.4 grams, Sugar: 56.2 grams, Salt: 746 grams
How do I prepare Traditional Beef Bobotie?
SOME PREP: Rinse, peel, trim, and cut the carrot into small chunks. Peel and finely dice the onion. Rinse and halve the baby tomatoes. Rinse and cut the cucumber into half-moons. GOLDEN CROWN: In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside. READY THE RICE: Preheat the oven to 200°C. Place the rinsed rice 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 coriander, and cover. DELISH TRADISH DISH: Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Lekker, Chef! 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 halved baby tomatoes, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. FLAVOURFUL MINCE: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry 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, 4-5 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, and ½ the chutney, and fry until fragrant, 1-2 minutes. Add 100ml of water, and simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season.
What should be prepared from my kitchen to make Traditional Beef Bobotie?
Baby Tomatoes, Balsamic Vinegar, Beef, Bobotie Spice, Carrot, Cucumber, Free-Range Beef Mince, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, White Basmati Rice
How many calories does Traditional Beef Bobotie have?
971 calories
How much fat content does Traditional Beef Bobotie have?
grams
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