What are the main ingredients in Zippy Ostrich Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

What is the nutritional information of Zippy Ostrich Bobotie?

Calories: 836, Carbs: 126 grams, Fat: grams, Protein: 46 grams, Sugar: 58.1 grams, Salt: 998 grams

How do I prepare Zippy Ostrich Bobotie?

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. 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. 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 Indian rub 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. DELISH TRADISH DISH: Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef! VIBRANT FINISHINGS: When the bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the peas and cucumber half-moons through the marinated tomatoes. BULGUR WHEAT: Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.

What should be prepared from my kitchen to make Zippy Ostrich Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

Zippy Ostrich Bobotie

Name: Zippy Ostrich Bobotie
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Milk; Butter

A super simple yet tasty dish in honour of a traditional South African favourite. Fragrant layers of spiced ostrich mince are embedded with golden sultanas, caramelised onion and carrots. It has a soft turmeric egg topping, and is served with bulgur wheat and a tomato & pea salsa on the side.

Zippy Ostrich Bobotie

with a balsamic tomato salsa, sultanas & chutney

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Bulgur Wheat
Carrot
Cucumber
Free-range Ostrich Mince
Fresh Coriander
Golden Sultanas
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
Ostrich
Peas
Turmeric

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Milk
Butter

Serves 1

BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
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 Indian rub 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 bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the peas and cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!

Bulgur Wheat - 75ml
Baby Tomatoes - 80g
Balsamic Vinegar - 7,5ml
Peas - 50g
Turmeric - 1,25ml
Carrot - 120g
Onion - 1
Free-range Ostrich Mince - 150g
NOMU Indian Rub - 15ml
Golden Sultanas - 20g
Mrs. Ball’s Chutney - 45ml
Fresh Coriander - 4g
Cucumber - 50g

Download the Recipe

Serves 2

BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
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 Indian rub 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 bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the peas and cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!

Bulgur Wheat - 150ml
Baby Tomatoes - 160g
Balsamic Vinegar - 15ml
Peas - 100g
Turmeric - 2,5ml
Carrot - 240g
Onion - 1
Free-range Ostrich Mince - 300g
NOMU Indian Rub - 30ml
Golden Sultanas - 40g
Mrs. Ball’s Chutney - 85ml
Fresh Coriander - 8g
Cucumber - 100g

Download the Recipe

Serves 3

BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
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 Indian rub 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 bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the peas and cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!

Bulgur Wheat - 225ml
Baby Tomatoes - 240g
Balsamic Vinegar - 22,5ml
Peas - 150g
Turmeric - 3,75ml
Carrot - 360g
Onions - 2
Free-range Ostrich Mince - 450g
NOMU Indian Rub - 45ml
Golden Sultanas - 60g
Mrs. Ball’s Chutney - 125ml
Fresh Coriander - 12g
Cucumber - 150g

Download the Recipe

Serves 4

BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
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 Indian rub 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 bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the peas and cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!