A super simple dish in honour of a traditional South African favourite. Fragrant layers of spiced ostrich mince embedded with golden sultanas, caramelised onion and carrots; with a soft turmeric-egg top, and fluffy basmati, with tomato and pea salsa on the side. Absolutely delish!
Zippy Ostrich Bobotie
Zippy Ostrich Bobotie
with balsamic tomato salsa, sultanas & Mrs. Ball’s Chutney
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Carrot
- Cucumber
- Free-range Ostrich Mince
- Fresh Coriander
- Golden Sultanas
- Medium Curry Powder
- Mrs. Balls Chutney
- Onion
- Onions
- Ostrich
- Peas
- Turmeric
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk
- Butter
WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 50ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 1 egg and whisk until combined. Season and set aside.
GET READY TO BAKE
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 3-4 minutes until the onion is softened, 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 curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out 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.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the Peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 100ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 2 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
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 softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out 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.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the Peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 150ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 3 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
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 5-6 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out 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.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the Peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
WHIP UP YOUR RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 200ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 4 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
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 5-6 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out 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.
VIBRANT FINISHINGS
When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the Peas through the marinated tomatoes.
A DELISH, TRADISH BOBOTIE
Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
Frequently Asked Questions
What is the preparation time for Zippy Ostrich Bobotie?
The preparation time for Zippy Ostrich Bobotie with balsamic tomato salsa, sultanas & Mrs. Ball’s Chutney is between 20 and 35 minutes.
What is the total time required to make Zippy Ostrich Bobotie with balsamic tomato salsa, sultanas & Mrs. Ball’s Chutney?
The total time required to make Zippy Ostrich Bobotie with balsamic tomato salsa, sultanas & Mrs. Ball’s Chutney is between 35 and 50 minutes.
How many servings does Zippy Ostrich Bobotie provide?
4 servings
What are the main ingredients in Zippy Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Carrot, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Golden Sultanas, Medium Curry Powder, Mrs. Balls Chutney, Onion, Onions, Ostrich, Peas, Turmeric, White Basmati Rice
What is the nutritional information of Zippy Ostrich Bobotie?
Calories: 835, Carbs: 127 grams, Fat: grams, Protein: 44 grams, Sugar: 50.7 grams, Salt: 370 grams
How do I prepare Zippy Ostrich Bobotie?
WHIP UP YOUR RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender. REDS & GREENS: Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool. BOBOTIE TOPPING: Place 100ml of milk in a mixing bowl and whisk in the turmeric powder. Crack in 2 eggs and whisk until combined. Season and set aside. GET READY TO BAKE: 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 softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out 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. VIBRANT FINISHINGS: When the rice is cooked, drain if necessary and return to the pot. Fluff up with a fork and stir through ¾ of the chopped coriander. Replace the lid and set aside. Just before serving, toss the peas through the marinated tomatoes. A DELISH, TRADISH BOBOTIE: Dish up some coriander rice alongside spoonfuls of golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
What should be prepared from my kitchen to make Zippy Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Carrot, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Golden Sultanas, Medium Curry Powder, Mrs. Balls Chutney, Onion, Onions, Ostrich, Peas, Turmeric, White Basmati Rice
How many calories does Zippy Ostrich Bobotie have?
835 calories
How much fat content does Zippy Ostrich Bobotie have?
grams
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