This recipe is perfect for those nights that you just want to chuck it in the oven, set it, and forget it! We’ve taken care of the mains, featuring our flavourful Cape Malay-inspired beef bobotie. All you need to do is make the sultana-dotted rice & the herby tomato raita. Dinner = sorted!
UCOOK Ready-to-heat Beef Bobotie
UCOOK Ready-to-heat Beef Bobotie
with white basmati rice, Mrs Ball's chutney & a tomato raita
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Cape Malay Beef Bobotie
- Fresh Coriander
- Golden Sultanas
- Mrs. Balls Chutney
- Onion
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BOBOTIE
See cooking instruction on beef bobotie packaging.
NICE RICE
Roughly chop the sultanas. Rinse the rice. Place the rinsed rice in a pot with 225ml of salted water. Cover with the lid and bring to the boil. Reduce the heat and simmer until most of the water has been absorbed, about 8-10 minutes. Keeping the lid on, remove from the heat and steam with the lid on for 10 minutes. Drain if necessary and toss through the chopped sultanas.
PREP & RAITA
Peel and finely dice ¼ the onion. Roughly dice ½ the tomato. Rinse and roughly chop the coriander. In a bowl, combine the diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning.
AS SIMPLE AS THAT!
Serve up the Cape Malay beef bobotie. Side with the sultana rice and the tomato raita. Dollop over the chutney. Sprinkle over the remaining coriander. Service, please!
Cape Malay Beef Bobotie - 1
Golden Sultanas - 10g
White Basmati Rice - 100ml
Onion - 1
Tomato - 1
Fresh Coriander - 4g
Mrs Ball's Chutney - 30ml
BOBOTIE
See cooking instruction on beef bobotie packaging.
NICE RICE
Roughly chop the sultanas. Rinse the rice. Place the rinsed rice in a pot with 450ml of salted water. Cover with the lid and bring to the boil. Reduce the heat and simmer until most of the water has been absorbed, about 8-10 minutes. Keeping the lid on, remove from the heat and steam with the lid on for 10 minutes. Drain if necessary and toss through the chopped sultanas.
PREP & RAITA
Peel and finely dice ½ the onion. Roughly dice the tomato. Rinse and roughly chop the coriander. In a bowl, combine the diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning.
AS SIMPLE AS THAT!
Serve up the Cape Malay beef bobotie. Side with the sultana rice and the tomato raita. Dollop over the chutney. Sprinkle over the remaining coriander. Service, please!
Cape Malay Beef Bobotie - 2
Golden Sultanas - 20g
White Basmati Rice - 200ml
Onion - 1
Tomato - 1
Fresh Coriander - 8g
Mrs Ball's Chutney - 60ml
BOBOTIE
See cooking instruction on beef bobotie packaging.
NICE RICE
Roughly chop the sultanas. Rinse the rice. Place the rinsed rice in a pot with 600ml of salted water. Cover with the lid and bring to the boil. Reduce the heat and simmer until most of the water has been absorbed, about 8-10 minutes. Keeping the lid on, remove from the heat and steam with the lid on for 10 minutes. Drain if necessary and toss through the chopped sultanas.
PREP & RAITA
Peel and finely dice ¾ of the onion. Roughly dice 1½ of the tomatoes. Rinse and roughly chop the coriander. In a bowl, combine the diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning.
AS SIMPLE AS THAT!
Serve up the Cape Malay beef bobotie. Side with the sultana rice and the tomato raita. Dollop over the chutney. Sprinkle over the remaining coriander. Service, please!
Cape Malay Beef Bobotie - 4
Golden Sultanas - 30g
White Basmati Rice - 300ml
Onion - 1
Tomatoes - 2
Fresh Coriander - 12g
Mrs Ball's Chutney - 90ml
BOBOTIE
See cooking instruction on beef bobotie packaging.
NICE RICE
Roughly chop the sultanas. Rinse the rice. Place the rinsed rice in a pot with 900ml of salted water. Cover with the lid and bring to the boil. Reduce the heat and simmer until most of the water has been absorbed, about 8-10 minutes. Keeping the lid on, remove from the heat and steam with the lid on for 10 minutes. Drain if necessary and toss through the chopped sultanas.
PREP & RAITA
Peel and finely dice the onion. Roughly dice the tomatoes. Rinse and roughly chop the coriander. In a bowl, combine the diced onion (to taste), the diced tomato, ½ the chopped coriander, a drizzle of olive oil, and seasoning.
AS SIMPLE AS THAT!
Serve up the Cape Malay beef bobotie. Side with the sultana rice and the tomato raita. Dollop over the chutney. Sprinkle over the remaining coriander. Service, please!
Cape Malay Beef Bobotie - 4
Golden Sultanas - 40g
White Basmati Rice - 400ml
Onion - 1
Tomatoes - 2
Fresh Coriander - 15g
Mrs Ball's Chutney - 125ml
Woolies Products in this dish
