eCook Meal
Traditional Beef Bobotie
with a balsamic tomato salad, sultanas & chutney
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R211.00
for 4 servings · R52.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Ground Turmeric needs 5 mlCrushed Turmeric 50 g R20.99 · whole pack (size can't be divided)R20.99
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Mrs. Ball’s Chutney
- Bobotie Spice
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Balsamic Vinegar, Beef, Beef Mince, Bobotie Spice, Carrot, Cucumber, Fresh Coriander, Golden Sultanas, Mrs. Balls Chutney, Onion, Turmeric, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Traditional Beef Bobotie?
Baby Tomato, Balsamic Vinegar, Beef, Beef Mince, Bobotie Spice, Carrot, Cucumber, Fresh Coriander, Golden Sultanas, Mrs. Balls Chutney, Onion, Turmeric, White Basmati Rice
How many calories does Traditional Beef Bobotie have?
971 calories
How much fat content does Traditional Beef Bobotie have?
grams